Filter
Reset
Sort ByRelevance
LAURAG16
Paprika tomato salad with burrata
Italian pepper tomato salad with burrata; mozzarella with a creamy filling
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Halve the peppers, remove the stem and seed lists and cut into strips of 1 cm wide.
-
Heat 2 tbsp oil in a frying pan or stir fry the pepper on high heat 8 min. Stir frequently. In the meantime, halve the tomatoes and fry for 1 min.
-
Remove the pan from the heat. Mix the pesto with the oil and stir with the olives through the vegetables. Scoop in a bowl and leave for 5 minutes.
-
Meanwhile, tear the bread into pieces. Place the burrata on the paprika tomato salad and serve with the bread. Bon appétit! .
Blogs that might be interesting
-
20 minMain dishbeef broth with meat, farmer soup vegetables, pasta shells, ciabatta, butter, Italian spices, dried Italian herbs, garlic, flat leaf parsley, Mozzarella, green olive, dried tomato on oil,minestrone with filled ciabatta -
25 minMain dishpotatoes, green beans, tilapia fillet, olive oil, onion, lemon,tilapia with lemon beans -
25 minMain dishgreen pepper, olive oil, stir-fry-vegetables mix, yellow rice, basis for vegetable soup, pepper and salt, soup balls, ciabatta,vegetable soup with rice -
20 minMain dishbaby potatoes, fresh green beans, tuna and dressing sundried tomatoes, black olives without pit, traditional olive oil, medium sized egg, Red onion,summer salad niçoise
Nutrition
465Calories
Sodium34% DV810mg
Fat37% DV24g
Protein28% DV14g
Carbs15% DV46g
Fiber24% DV6g
Loved it