Tomato Salad with Banana Peppers and Burrata

This Tomato Salad with Banana Peppers is inspired by a snack my mother used to make when I was young. Perfectly ripe summer tomatoes, seasoned with salt and pepper and topped with tangy banana peppers.

It's like summer on a plate! Of course, I give it just a touch of my Chef spice, and finish it all off with some good olive oil, and use flakey sea salt. But rest easy knowing that it is just as good as the original.

Ingredients

This recipe is simple at its core! Essentially 3 ingredients, some salt, pepper, and olive oil.

The burrata and olive oil are my additions beyond how mom used to make it. But I love adding a well flavorful olive oil with super-ripe tomatoes. Topping it with the burrata sends it over the top.

What you need:

• Beef Steak Tomatoes
• Banana Peppers
• Extra Virgin Olive Oil
• Burrata Cheese
• Kosher Salt
• Fresh Cracked Black Pepper

Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.

Method

I start by slicing the tomatoes and laying them out on a paper towel-lined tray, then season them with salt so they can release their excess water. When the salt dissolves and some liquid accumulates on top, pat them with a towel to remove it.

Then drain a jar of banana peppers, reserving the liquid, and give them a rough chop.

Use some of the reserved banana pepper liquid, olive oil, and some fresh cracked black pepper, stir them together, and make a vinaigrette to top the tomatoes with.

If I am being fancy, I toss the roughly chopped banana peppers in a mixture with a few sliced grape tomatoes for some visual interest and color. As seen in the pictures here.

To assemble the Tomato Salad, place the dried tomato slices on a platter, season them with more flakey sea salt, drizzle over the dressing (or dressing with marinated tomatoes and peppers), and/or top with the chopped peppers.

I don't always add the burrata, but if you do, tear it into pieces and place it on top of the tomatoes. Crack some fresh pepper over it, and a little more salt, along with an additional drizzle of olive oil.

I love to serve this Tomato Salad with a beautifully grilled steak and a gorgeous slice of crusty bread. It makes for a perfect summer supper.

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📖 Recipe

Yield: 4-6 servings

Tomato Salad with Banana Peppers and Burrata

Prep Time: 15 minutes

This easy Tomato Salad, made with perfect tomatoes, seasoned with salt & pepper, and topped with tangy banana peppers. It's summer on a plate!

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Ingredients

• 5 large Beef Steak Tomatoes, sliced
• 1, 16 ounce jar Banana Peppers, drained, liquid reserved
• 3-4 tablespoons Extra Virgin Olive Oil
• 1, 8 ounce container Burrata Cheese
• Kosher Salt, Diamond Crystal
• Fresh Cracked Black Pepper
• Maldon Flakey Sea Salt

Instructions

1. Line a tray with paper towels.
2. Slice the tomatoes and lay them out in a single layer on the tray.
3. Sprinkle them with salt and let them rest for about 10 minutes.
4. Mix up a dressing by combining the olive oil, 5-6 tablespoons of the reserved banana pepper liquid, and a few cracks of black pepper in a bowl and stir it together.
5. Pat off any water that rises to the top of the tomatoes with a paper towel.
6. Arrange the dried tomato slices on a serving platter, and sprinkle them with a little more salt and some pepper. Top with the dressing you made.
7. Tear the burrata over top of the tomatoes and sprinkle it with some salt and pepper.
8. Serve immediately.

Notes

Notes & Tips

Use the ripest tomatoes you can find for this recipe. It is so simple, you want some with GREAT flavor. Heirloom tomatoes are also a great option. I usually choose tomatoes still on the vine so they can ripen even more once I get them home.

Don't be shy with the banana peppers. The mix of flavor between them, the tomatoes, and the olive oil is heavenly. And you want a good balance of sweetness from the tomato and tang in every bite.

I prefer the process of salting the tomatoes and removing any excess liquid from them so the dressing can penetrate and add flavor to the dish. This only takes a few seconds to do, I would suggest not skipping it or your tomatoes will be swimming in their water and you won't taste the olive oil and peppers much.

If there was ever a place to pull out the GOOD olive oil, this is it. You will really taste it and you want to taste it. Use the best Extra Virgin Olive Oil you can get your hands on.

Recommended Products

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• 
  John Boos MPL1812125G Chop-N-Slice Select Maple Edge Grain Cutting Board, 18 Inches x 12 Inches x 1.25 Inches
• 
  Shun Classic 9” Bread Knife with VG-MAX Steel Serrated Edge and Ebony PakkaWood Handle, 9", Silver

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 242Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 30mgSodium: 307mgCarbohydrates: 11gFiber: 4gSugar: 6gProtein: 11g

This is an estimated caloric value, actual numbers may differ based on the ingredients used.

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