Life is busy, and finding a recipe that’s both quick to prepare and utterly satisfying can feel impossible. This burrata with peperonata and tomatoes recipe is here to solve that problem.
Packed with vibrant Mediterranean flavors, it’s an effortless way to turn simple ingredients into an impressive dish.
Whether you’re hosting a gathering or treating yourself, this easy food idea brings the perfect balance of freshness and indulgence.
Why This Dish Is a Mediterranean Classic
Peperonata—a savory medley of sautéed bell peppers, olive oil, garlic, and fresh herbs—is a cornerstone of Italian cuisine. Traditionally served over meats, seafood, or pasta, it’s endlessly versatile.
When paired with creamy burrata cheese and sweet cherry tomatoes, this dish is equal parts light and flavorful.
It embodies the Mediterranean diet’s emphasis on fresh, wholesome ingredients and vibrant colors that are as appealing to the eye as they are to the palate.
Tips for Perfect Preparation
The key to nailing this recipe lies in choosing the freshest produce you can find. Use a mix of colorful bell peppers for a sweet and slightly smoky base. Cherry tomatoes bring bursts of sweetness that complement the rich creaminess of burrata. For herbs, go for fresh thyme and oregano to amplify the Mediterranean vibe.
To streamline your cooking, prepare the peperonata ahead of time—it keeps beautifully in the fridge for up to a week. Warm it slightly before serving, and you’ll save valuable minutes when entertaining.
Simple Swaps & Additions
This dish is naturally vegetarian, but it’s easy to modify for other dietary needs:
- Vegan: Swap burrata for a plant-based cream cheese or a marinated tofu option.
- Low-carb: Serve the peperonata and burrata on a bed of arugula or zucchini noodles instead of bread.
- Gluten-free: Stick to gluten-free crackers or toasted bread to keep it inclusive for all your guests.
Feeling adventurous? Add a drizzle of balsamic glaze for tangy sweetness or a sprinkle of toasted pine nuts for extra texture.
How to Serve & Enjoy
This dish shines as an appetizer but can easily double as a light meal. Pair it with crusty bread or crispy crackers for effortless dipping and scooping.
For a heartier option, spoon the mixture over cooked pasta or a bed of grains like farro. It also makes a wonderful addition to a cheese board, giving your spread an elevated Mediterranean twist.
To complete the experience, serve with a chilled glass of white wine or sparkling water with lemon. It’s the ultimate way to bring the Mediterranean lifestyle to your table.
Make It a Weekly Favorite
Burrata with peperonata and tomatoes is more than just a recipe—it’s a celebration of easy food done right. With minimal prep and bold, fresh flavors, it’s a go-to for anyone looking to add a taste of the Mediterranean to their weeknight routine or special occasions.
Try it once, and you’ll wonder how you ever lived without it.
Easy Burrata with Peperonata and Tomatoes
Equipment
- Medium skillet
- Serving plate or platter
Ingredients
- ⅓ cup extra-virgin olive oil
- 3 red, yellow, or orange bell peppers seeded and thinly sliced
- 2 cups cherry tomatoes
- 2 garlic cloves smashed
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh oregano leaves
- 1 tablespoon balsamic vinegar
- Pinch of crushed red pepper flakes
- Pinch of kosher salt
- 8 ounces burrata cheese
- Fresh basil leaves for garnish
- Crackers or toasted bread for serving
Instructions
- Warm a medium skillet over medium heat. Add the olive oil, sliced bell peppers, cherry tomatoes, smashed garlic, thyme, oregano, balsamic vinegar, crushed red pepper flakes, and a pinch of salt. Stir everything together and cook for about 15 minutes, or until the peppers are tender and the garlic is aromatic. Remove from heat.
- Place the burrata on a serving platter, then spoon the cooked peperonata mixture around the cheese. Garnish with fresh basil leaves and serve alongside crackers or toasted bread.
Notes
- For the best flavor, use a mix of colorful bell peppers.
- To save time later, make a double batch of peperonata and store it in an airtight container in the fridge for up to 1 week. Use it as a topping for sandwiches, or a cheese board, or even toss it with plain pasta for a quick dinner.
- Burrata can be substituted with fresh mozzarella if needed, though the creamy texture of burrata is recommended.
Don’t Miss These:
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.