Best Pepper Panzanella with Burrata & Olives for Summer

Experience the best Pepper Panzanella with Burrata & Olives, a summer delight that’s crispy, fresh, and bursting with flavor. After making this many times, I’ve discovered the trick to keeping the bread perfectly crispy. Plus, it’s lighter than traditional Caprese salad, making it perfect for summer cookouts. If you love recipes like this, you’ll also enjoy Fresh Zucchini Salad and Delicious Mexican Street Corn Salad.

What You'll Need for Best Pepper Panzanella with Burrata & Olives for Summer

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 loaf crusty bread, torn into pieces
• 3 bell peppers, assorted colors
• 1 pint cherry tomatoes, halved
• 1 can (14 oz) artichoke hearts, drained and quartered
• 1/2 cup pitted Kalamata olives, halved
• 1 ball (8 oz) burrata cheese, torn into pieces
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)
• Optional: Fresh basil leaves
• Optional: Balsamic glaze, for drizzling

How to Make Best Pepper Panzanella with Burrata & Olives for Summer

1. Prepare the bread: Tear the bread into bite-sized pieces and place them on a baking sheet. Drizzle with 2 tbsp olive oil and toss to coat. Toast in a preheated 375°F oven for 10-15 minutes or until golden and crispy.
2. Roast the peppers: Cut the peppers in half, remove the seeds, and place them on a baking sheet. Drizzle with 1 tbsp olive oil and roast in the oven with the bread for 15-20 minutes or until charred and softened. Let them cool, then chop into bite-sized pieces.
3. Make the dressing: In a large bowl, whisk together the remaining 1 tbsp olive oil, red wine vinegar, minced garlic, salt, black pepper, and red pepper flakes (if using).
4. Assemble the salad: Add the toasted bread, roasted peppers, cherry tomatoes, artichoke hearts, and olives to the bowl with the dressing. Toss to combine, making sure the bread soaks up the dressing.
5. Serve: Gently fold in the burrata cheese. Taste and adjust seasoning if needed. Garnish with fresh basil leaves and drizzle with balsamic glaze before serving.

Storing & Reheating Best Pepper Panzanella with Burrata & Olives for Summer

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: You can prepare the bread, peppers, and dressing ahead of time. Combine and add the burrata just before serving.

Freezing Best Pepper Panzanella with Burrata & Olives for Summer

Not suitable for freezing.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F oven for 5-10 minutes or until warmed through. Microwave: Reheat in the microwave for 1-2 minutes or until warmed through.

Recipe Notes

• Chef tip: For a smoky flavor, char the peppers on the grill instead of in the oven.
• Best substitution: Substitute the burrata with fresh mozzarella for a milder flavor.
• Make-ahead: Prepare the bread, peppers, and dressing ahead of time. Combine and add the burrata just before serving.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the bread becomes too soggy, spread the salad on a baking sheet and broil for a few minutes to crisp it up.

Best Pepper Panzanella with Burrata & Olives for Summer

⏱

Prep

20 minutes

🍳

Cook

30 minutes

⏳

Total

50 minutes

🍽

Serves

4 servings

🥗

Diet

Gluten-free, Vegetarian

Ingredients

Main Ingredients

• 1 loaf crusty bread, torn into pieces
• 3 bell peppers, assorted colors
• 1 pint cherry tomatoes, halved
• 1 can (14 oz) artichoke hearts, drained and quartered
• 1/2 cup pitted Kalamata olives, halved
• 1 ball (8 oz) burrata cheese, torn into pieces

Seasonings

• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)

Optional Toppings

• Fresh basil leaves
• Balsamic glaze, for drizzling

Instructions

1. Prepare the bread: Tear the bread into bite-sized pieces and place them on a baking sheet. Drizzle with 2 tbsp olive oil and toss to coat. Toast in a preheated 375°F oven for 10-15 minutes or until golden and crispy.
2. Roast the peppers: Cut the peppers in half, remove the seeds, and place them on a baking sheet. Drizzle with 1 tbsp olive oil and roast in the oven with the bread for 15-20 minutes or until charred and softened. Let them cool, then chop into bite-sized pieces.
3. Make the dressing: In a large bowl, whisk together the remaining 1 tbsp olive oil, red wine vinegar, minced garlic, salt, black pepper, and red pepper flakes (if using).
4. Assemble the salad: Add the toasted bread, roasted peppers, cherry tomatoes, artichoke hearts, and olives to the bowl with the dressing. Toss to combine, making sure the bread soaks up the dressing.
5. Serve: Gently fold in the burrata cheese. Taste and adjust seasoning if needed. Garnish with fresh basil leaves and drizzle with balsamic glaze before serving.

Notes

• Chef tip: For a smoky flavor, char the peppers on the grill instead of in the oven.
• Best substitution: Substitute the burrata with fresh mozzarella for a milder flavor.
• Make-ahead: Prepare the bread, peppers, and dressing ahead of time. Combine and add the burrata just before serving.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the bread becomes too soggy, spread the salad on a baking sheet and broil for a few minutes to crisp it up.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: Not suitable for freezing.
• Oven reheat: Reheat in a 350°F oven for 5-10 minutes or until warmed through.
• Microwave reheat: Reheat in the microwave for 1-2 minutes or until warmed through.
• Make ahead: You can prepare the bread, peppers, and dressing ahead of time. Combine and add the burrata just before serving.

Nutrition Per Serving

• Calories: 350
• Protein: 12g
• Fat: 20g
• Carbs: 35g
• Fiber: 6g
• Sugar: 6g
• Sodium: 1200mg
• Cholesterol: 45mg
• Sat. Fat: 8g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Best Pepper Panzanella with Burrata & Olives for Summer FAQs

A Warm Final Note

I can’t wait for you to try Best Pepper Panzanella with Burrata & Olives for Summer and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!