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
- 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.
- 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.
- 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.
- 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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