← All recipes

🥗 Summer Pepper Burrata Salad with Basil Pesto

410 kcal · 30 min · 4 servings

Ingredients

• 2 Stk. Red Bell Pepper
• 200 g Burrata Cheese
• 250 g Cherry Tomatoes
• 20 g Basil Leaves
• 30 g Pine Nuts
• 40 ml Olive Oil
• 30 g Parmesan
• 15 ml Balsamic Vinegar
• 3 g Sea Salt
• 1 g Black Pepper

Instructions

1. 1. Preheat the oven to 200 degrees Celsius.
2. 2. Wash the peppers, remove the stems and seeds, and cut them into large strips.
3. 3. Place the pepper strips on a baking sheet, drizzle with half of the olive oil, and roast for 20 minutes until crispy.
4. 4. Meanwhile, in a small bowl, mix the basil leaves, pine nuts, remaining olive oil, Parmesan, and balsamic vinegar to make a pesto.
5. 5. Halve the cherry tomatoes and add them together with the roasted pepper strips to a large bowl.
6. 6. Gently divide the burrata into four pieces and place them on top of the salad.
7. 7. Drizzle the pesto over the salad, season with salt and pepper, and serve immediately.

Nutrition per serving

• kcal: 410
• Protein: 14 g · Fett/Fat: 28 g · Carbs: 22 g