Summer Salad of Blistered Peppers, Tomatoes and Green Beans with Burrata

3 bell peppers

2 large ripe tomatoes

½ pound green beans

2 hands full of arugula

1 bunch parsley, roughly chopped

1-2 balls burrata (creamy mozzarella), depending upon how much cheese you want

Good quality olive oil, sherry or red wine vinegar*, coarse salt and fresh black pepper

  1. Bring a 1/2 gallon water to a rapid boil and cook beans until just tender. Drain and plunge into ice water. Drain again when cool and reserve.
  2. Cut peppers into quarters and remove stems and seeds. Rub peppers with oil and cook over a hot fire, turning frequently. Cook peppers until they begin to soften and skins are blistered. Doing this step over wood or charcoal will give a lovely flavor to the finished salad. A gas grill or hot oven will do. When the peppers are done, set aside to cool.
  3. Cut tomatoes into thin wedges. Place them in a large salad bowl and toss with salt and pepper. Add beans, peppers and parsley. Splash with oil and vinigar and season to taste.
  4. Place arugula on plates and top with salad. Put a piece of burrata on top of each and pour over the juices from the botom of the salad bowl.

For a great addition, brush slices of good crusty bread with olive oil and salt lightly. Grill the bread and serve alongside the salad.

*It’s hard to find the best quality vinegar in a grocery store and vinegar is very important to do this dish. Look in a good wine store.

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