Mediterranean Burrata and Roasted Pepper Platter
This platter highlights the best of Mediterranean flavors: creamy burrata, sweet roasted peppers, briny olives, and fresh herbs. Drizzled with olive oil and served with warm bread or pita, it’s a vibrant and elegant dish for gatherings or a special treat at home.
Time
Prep Time: 15 minutes
Cook Time (for peppers): 25–30 minutes
Total Time: 40–45 minutes
Serves: 4–6
Ingredients
For the Platter
2 balls of burrata (about 400g / 14 oz total)
3 bell peppers (mix of red, yellow, orange for color)
½ cup cherry tomatoes, halved
½ cup Kalamata olives (or mixed Mediterranean olives)
½ small red onion, thinly sliced
Fresh basil leaves
Fresh parsley or mint, for garnish
2 tbsp capers
For the Dressing/Drizzle
4 tbsp extra virgin olive oil
1 tbsp balsamic glaze (or aged balsamic vinegar)
½ tsp dried oregano
Salt & black pepper, to taste
For Serving
Crusty bread, focaccia, or warm pita
Instructions
Roast the Peppers:
Preheat oven to 220°C (425°F).
Place whole peppers on a baking tray, roast for 25–30 minutes, turning occasionally until skins are blistered.
Transfer to a bowl, cover with a lid or plastic wrap, and let steam for 10 minutes.
Peel off skins, remove seeds, and slice into strips.
Assemble the Platter:
Place burrata balls in the center of a large serving dish.
Arrange roasted pepper strips, cherry tomatoes, olives, and red onion slices around.
Scatter basil leaves and optional capers.
Drizzle & Garnish:
Whisk olive oil, balsamic glaze, oregano, salt, and pepper.
Drizzle generously over burrata and veggies.
Garnish with fresh parsley or mint.
Serve:
Serve immediately with crusty bread or pita for dipping.
Notes & Tips
Shortcut: Use good-quality jarred roasted peppers if short on time.
Extra Flavor: Add toasted pine nuts or crushed pistachios for crunch.
Variation: Swap balsamic glaze with honey for a sweet-salty touch.
Upgrade: Add prosciutto slices or marinated artichokes for a fuller platter.
Frequently Asked Questions
Q: Can I prepare roasted peppers ahead of time?
A: Yes — they keep well in the fridge in olive oil for up to 5 days.
Q: How should burrata be served?
A: At room temperature so it’s extra creamy inside. Take it out of the fridge 30 minutes before serving.
Q: Can I make this into a salad?
A: Absolutely — toss roasted peppers, tomatoes, and olives with arugula or spinach, then top with torn burrata.
Nutritional Information
Calories: 280
Protein: 9g
Carbs: 12g
Fat: 22g
Fiber: 3g
Sodium: 460mg