Radicchio and Arugula Salad with Roasted Pepper Dressing and Burrata Crostini

Name: Radicchio and Arugula Salad with Roasted Pepper Dressing and Burrata Crostini
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: Italian
Ingredients: ½ whole small yellow or red bell pepper; 2½ tablespoons extra-virgin olive oil; 1 tablespoon red wine vinegar; 1 tablespoon drained capers; 2 teaspoons minced shallot; ¼ teaspoon sugar; 2 slices baguette slices; 3 ounces fresh burrata cheese; 2 cups baby arugula; 1½ cups coarsely torn radicchio; 2 tablespoons fresh Italian parsley leaves

A sophisticated salad combining peppery arugula and bitter radicchio, topped with a vibrant roasted pepper dressing and served alongside creamy burrata crostini. The perfect balance of fresh, rich, and tangy flavors.

2 servings

30 min

Published October 4, 2025

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Ingredients

•½ whole small yellow or red bell pepper
•2½ tablespoons extra-virgin olive oil
•1 tablespoon red wine vinegar
•1 tablespoon drained capers
•2 teaspoons minced shallot
•¼ teaspoon sugar
•2 slices baguette slices
•3 ounces fresh burrata cheese
•2 cups baby arugula
•1½ cups coarsely torn radicchio
•2 tablespoons fresh Italian parsley leaves

Cooking Instructions

1.
Char bell pepper half directly over gas flame or in broiler until skin is blackened. Enclose in paper bag 10 minutes. Peel and seed bell pepper half; place in mini processor. Add 1/2 tablespoon olive oil; puree until smooth. Transfer pepper mixture to small bowl; whisk in 2 tablespoons olive oil, vinegar, capers, shallot, and sugar. Season dressing with salt and black pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Bring to room temperature and rewhisk before using.
20 min
2.
Toast baguette slices; brush with olive oil. Top each toast with half of burrata cheese; sprinkle with salt and pepper.
5 min
3.
Combine arugula, radicchio, and parsley in medium bowl; toss with half of dressing. Divide salad between plates. Place 1 toast alongside each salad; drizzle with some of remaining dressing.
5 min

Ingredients

•½ whole small yellow or red bell pepper

•2½ tablespoons extra-virgin olive oil

•1 tablespoon red wine vinegar

•1 tablespoon drained capers

•2 teaspoons minced shallot

•¼ teaspoon sugar

•2 slices baguette slices

•3 ounces fresh burrata cheese

•2 cups baby arugula

•1½ cups coarsely torn radicchio

•2 tablespoons fresh Italian parsley leaves

Cooking Instructions

Char bell pepper half directly over gas flame or in broiler until skin is blackened. Enclose in paper bag 10 minutes. Peel and seed bell pepper half; place in mini processor. Add 1/2 tablespoon olive oil; puree until smooth. Transfer pepper mixture to small bowl; whisk in 2 tablespoons olive oil, vinegar, capers, shallot, and sugar. Season dressing with salt and black pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Bring to room temperature and rewhisk before using.

20 min

Toast baguette slices; brush with olive oil. Top each toast with half of burrata cheese; sprinkle with salt and pepper.

5 min

Combine arugula, radicchio, and parsley in medium bowl; toss with half of dressing. Divide salad between plates. Place 1 toast alongside each salad; drizzle with some of remaining dressing.

5 min