Burrata Salad with Grilled Peppers

Ingredients

• 1 piece Butterheart tomato (Ripe, about 200 g)
• 1 piece Green bell pepper (Grilled, seeded and sliced into strips)
• 1 piece Red bell pepper (Grilled, seeded and sliced into strips)
• 200 g Burrata (At room temperature to ease slicing)
• 30 ml Extra virgin olive oil (For the vinaigrette and final drizzle)
• 15 ml Balsamic vinegar (Adds a touch of acidity)
• 5 ml Garlic puree (Optional, for a subtle flavor)
• 1 pinch Herbes de Provence (Provence salt, black pepper and fresh basil added separately)
• 1 pinch Provence salt
• 1 pinch Ground black pepper
• 5 leaves Fresh basil (For final garnish)

Instructions

1. Grill the peppers

   Place the whole peppers on the hot grill. Grill them, turning regularly, until the skin is blackened and blistered on all sides.

   Time: PT12M

2. Steam the peppers

   Place the grilled peppers in a resealable plastic bag, seal tightly and let rest for 5 minutes. The steam loosens the skin.

   Time: PT5M

3. Peel and slice the peppers

   Open the bag, remove the loosened skin, seed the peppers and cut them into thin strips lengthwise.

   Time: PT5M

4. Cut the tomato

   Wash the tomato, remove the stem, slice it, then cut the slices into dice about 1 cm.

   Time: PT5M

5. Prepare the vinaigrette

   In a bowl, whisk together the olive oil, balsamic vinegar, garlic puree, Herbes de Provence, salt and pepper until emulsified.

   Time: PT3M

6. Mix the vegetables with the vinaigrette

   In a salad bowl, combine the tomato dice, pepper strips, then pour the vinaigrette and toss gently.

   Time: PT3M

7. Plate the dishes

   Divide the vegetable mixture onto two (or three) white plates, place the burrata ball in the center, drizzle with olive oil and scatter fresh basil leaves.

   Time: PT3M

Nutrition Facts

Calories

420

Protein

12 g

Carbohydrates

10 g

Fat

35 g

Fiber

3 g