I’ve got a lot of requests for this type of salad about a year ago, even before I started this blog and I’m happy to have this opportunity to share my favorite ingredients with you, reader.
I don’t purchase buratta that often because I love it so much, I can eat the entire cheese with just salt, olive oil, and some pepper. I tried to stretch the package for at least two recipes so you can see how it can be appropriately used in both warm and cold dishes.
This recipe is simple and can be served as an excellent appetizer for a special occasion.
I’ll try to make it quick and simple for you.
Serving size: 2 generous plates
- 90 grams of buratta
- 3 medium heirloom tomatoes cut into circles
- 2 bell peppers
- 20 grams of red onion
- 2 tbsp of capers
- 2 cups of salad greens of your choice
- Good olive oil
How to make:
Preheat oven to 350F/180C.
Cut bell peppers into small circles, add salt, olive oil and bake for about 15-20 minutes or until soft.
In a large pan preheat olive oil over medium heat until very hot.
Using a kitchen towel, squeeze out ALL the water from the capers. You literary don’t want any water left in your capers. So try your best.
Put the capers into the pan and fry until crispy, shaking, for about 1,5–2 minutes.
Transfer capers into the paper towel and set aside.
Cut the tomatoes into circles and red onion into strips.
Mix the greens with some lemon juice, salt, and olive oil and arrange them on the plate. Then put tomatoes and onions on the top.
Put your baked peppers and then buratta, sprinkle with fried capers, salt, pepper, and some good olive oil and serve.
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