Pepper Panzanella with Burrata & Olives

Ingredients

• 6small bell peppers
• to tasteolive oil
• 1 sprigrosemary
• 340 g (12 oz)cherry tomatoes, halved
• to tastekosher salt
• 15 ml (1 tbsp)red wine vinegar
• 2garlic cloves, minced
• 180 ml (¾ cup)pitted Castelvetrano olives, halved
• 15 ml (1 tbsp)chopped garlic chives or regular chives, plus more to garnish
• 170 g (6 oz), sliced 1.3 cm (½ inch) thickcrusty bread
• 1 ballburrata cheese
• to tasteflaky sea salt
• to tastefreshly cracked black pepper

Instructions

1. 1

   Heat the grill

   Preheat the grill to high heat.

2. 2

   Char the peppers

   Set the peppers on the grill and cook until blackened and tender on all sides. Move them to a bowl and cover loosely with foil. Leave them to steam for 10 minutes while they cool, then peel off the skins, remove the stems and seeds, and cut the peppers into smaller pieces.

3. 3

   Cook the tomatoes

   Meanwhile, heat a cast-iron skillet on the grill. Add 2 tablespoons of olive oil and the rosemary sprig; let the rosemary warm in the oil for a few seconds. Add the cherry tomatoes, season with a good pinch of salt and cook for a few minutes, until they burst and soften.

4. 4

   Season the mixture

   Stir in the red wine vinegar and garlic, then cook for another minute. Take the skillet off the grill and mix in the olives and garlic chives or regular chives.

5. 5

   Grill the bread

   Coat the bread with olive oil and season with salt. Grill it until crisp with a little char, about a minute on each side. Transfer the slices to a cutting board and cut them into smaller pieces.

6. 6

   Assemble the salad

   Spread the bread pieces in a large, shallow bowl. Spoon the peppers and tomato mixture over them, removing the rosemary sprig. Break the burrata into pieces and arrange it on top. Season the cheese with flaky sea salt and freshly cracked black pepper, then garnish with more chives.

What is pepper panzanella?

Panzanella is a Tuscan bread salad, traditionally made to use up bread alongside ripe tomatoes and other seasonal ingredients. This version adds grilled peppers, olives and burrata for a mix of smoky, briny and creamy flavours.

The bread catches the tomato juices and olive oil, while grilling gives it a crisp edge. Add the burrata at the end so its soft centre stays distinct.

Nutrition and macros by portion

The nutrition label shows one serving as written: 440 calories, 15g protein, 42g carbs, 26g fat.

The bread supplies most of the carbohydrates, while olive oil and burrata contribute much of the fat; the burrata also provides protein. Peppers and tomatoes add fibre and natural sugars. For a more balanced plate, serve a portion with extra vegetables or a lean protein.

Choose bread that holds its shape

Crusty bread: a sturdy loaf can be grilled until crisp without immediately collapsing when it meets the tomato juices. Slightly stale bread works well too.

Slice thickness: the recipe calls for 1.3 cm slices, which are easy to char on the outside while keeping some substance inside. Cut them into pieces after grilling.

Get the peppers properly charred

Even charring: turn the peppers as needed so their skins blacken on all sides and the flesh softens. The high heat adds a smoky flavour that gives the salad much of its character.

Steam and peel: covering the grilled peppers for 10 minutes loosens their skins as they cool. Remove the skin, stems and seeds before cutting the flesh into pieces.

Cook the tomatoes just until they burst

Rosemary oil: warm the sprig briefly in the olive oil before adding the tomatoes. This infuses the oil without needing to chop the rosemary into the salad.

Tomato texture: cook the tomatoes for just a few minutes, until they are tender and beginning to burst. The vinegar and garlic go in afterwards and cook for one more minute.

Balance the textures

Crisp bread: grilling the slices until crisp gives them enough structure to take on some of the warm tomato mixture. For the best contrast, assemble the salad shortly before serving.

Creamy burrata: tear the cheese over the salad rather than stirring it through. Flaky salt and black pepper season its mild, rich centre.

Serve it while the components are fresh

Timing: the peppers can be grilled and peeled while the tomatoes cook, as the method directs. Grill the bread near the end so it is still crisp when assembled.

On the plate: serve this as a sharing salad or alongside grilled vegetables, fish or chicken. Its bread, tomatoes and cheese make it satisfying enough to anchor a light meal.

Recipe notes & tips

• Turn the peppers regularly so they char evenly rather than burning in one spot.
• Cover the peppers loosely with foil while they steam so their skins are easier to remove.
• Keep an eye on the tomatoes; they need only a few minutes to soften and burst.
• Grill the bread until crisp before cutting it, so the pieces are easier to handle.
• Remove the rosemary sprig before spooning the tomato mixture over the bread.
• Tear the burrata over the assembled salad just before serving.

Variations

• Use sourdough: its tangy flavour pairs well with the sweet tomatoes and creamy cheese.
• Add cucumber: fold in chopped cucumber just before serving for a cool, crisp note.
• Swap the olives: use another pitted green olive if Castelvetrano olives are unavailable.
• Try basil: replace the chives with torn fresh basil for a different herbal finish.
• Make it without burrata: use torn mozzarella for a firmer, milder topping.

Common mistakes to avoid

• Under-charring the peppers: they can be difficult to peel; cook until their skins are blackened on all sides.
• Skipping the steam: the skins are harder to remove if the peppers cool uncovered; loosely cover them for 10 minutes.
• Overcooking the tomatoes: they can turn mushy; take the skillet off the grill once they burst and soften.
• Adding bread too early: it may lose its crispness; assemble shortly before serving.
• Mixing in the burrata: it can disappear into the salad; arrange torn pieces on top instead.

How to store

Store leftovers in an airtight container in the fridge for up to 1 day. The bread will soften, so this salad is best eaten freshly assembled; serve chilled or bring it to room temperature rather than reheating the burrata.

Frequently asked questions