a panzanella salad full of charred peppers, burst cherry tomatoes, olives, grilled bread, and burrata cheese
6 small bell peppers
1 sprig rosemary
12 oz cherry tomatoes, halved
1 tbsp red wine vinegar
2 garlic cloves, minced
¾ cup pitted castelvetrano olives, halved
1 tbsp chopped garlic chives (or regular chives), plus more to garnish
6 oz crusty bread, sliced ½”
1 ball burrata cheese
flaky sea salt
freshly cracked black pepper
Preheat the grill over high heat.
Place the peppers onto the grill. Char on all sides until blackened and tender. Transfer the peppers to a bowl and loosely cover with a piece of foil. Let them steam for 10 minutes as they cool. Peel the skins, cut out the stems, and scrape out the seeds. Cut them into smaller pieces.
Meanwhile, place a cast-iron skillet over the grill and let heat. Add 2 tablespoons of olive oil. Add the sprig of rosemary and let heat in the oil for a few seconds. Add the cherry tomatoes and season with a good pinch of salt. Cook the cherry tomatoes until they are burst and tender, just a few minutes.
Stir in the red wine vinegar and garlic. Let cook another minute. Remove the skillet from the grill. Stir in the olives and garlic chives (or regular chives).
Coat the bread with olive oil and season with salt. Grill the bread until crisp and slightly charred, just a minute or so on each side. Transfer the bread to a cutting board and cut each slice into smaller pieces.
Assemble the dish by spreading the pieces of bread out in a large, shallow bowl. Top with the peppers and tomato mixture (remove the sprig of rosemary). Break the ball of burrata into pieces and arrange over top. Season the cheese with the flaky sea salt and freshly cracked black pepper. Garnish with more garlic chives (or regular chives).