Summery elegance on the plate
A simple but sophisticated summer dish: creamy burrata meets a sweet and spicy yellow bell pepper vinaigrette and is topped with roasted sunflower and pumpkin seeds. This recipe is the ideal start to a Mediterranean menu or a real highlight as a light main course with bread.
Ideal wine pairing: Chenin Blanc from the Vouvray AOC (Loire, France)
A finely tart Chenin Blanc from the Vouvray AOC brings just the right combination of freshness, finesse and structure. The acidic elegance contrasts with the creaminess of the burrata, while the fine fruit notes of quince, apple and yellow plum harmonize perfectly with the sweet and spicy bell pepper vinaigrette. A hint of honey in the aftertaste nestles gently against the roasted seeds. The wine remains subtle and supports the dish without pushing itself to the fore.
Another 5 wine recommendations for this pairing:
1st Pinot Blanc (Alsace AOC, France)
A fresh Pinot Blanc from Alsace brings delicate apple and pear notes, subtle floral aromas and a balanced acidity structure. Its light creaminess combines wonderfully with the texture of the burrata, while the paprika vinaigrette forms a charming sweet and sour bridge.
2. Soave Classico DOC (Veneto, Italy)
This Garganega-based white wine is characterized by citrus, almond and a fine minerality. The nutty tones go perfectly with the roasted seeds, while the freshness and lightness play around the burrata. The floral components of the wine highlight the sweet paprika.
3. verdejo (Rueda DO, Spain)
Verdejo offers crisp acidity, fine bitter notes and intense aromas of green bell pepper, citrus and fennel. This green aroma sets exciting accents to the sweet and warm paprika dressing, while the creamy cheese texture is softened by the fresh style.
4. Lugana DOC (Lombardy, Italy)
A harmonious Trebbiano di Lugana with yellow fruit, gentle acidity and a slight mellowness. The elegant structure goes perfectly with delicate burrata, while its fruitiness supports the vinaigrette. A real all-rounder for modern summer cuisine.
5. Côtes de Provence Rosé (AOC, France)
A fine rosé with notes of pink grapefruit, red berries and a hint of Mediterranean herbs. The freshness of the rosé brings lightness, its aromatics play with the paprika-basil accord of the dish. Ideal for warm evenings on the terrace.
The recipe:
Burrata with yellow bell pepper vinaigrette & roasted seeds
Cooking utensils
- 1 Bowl
- 1 Chopping board
- 1 Knife
- 1 Small pan
- 1 Blender or mixer
Ingredients
For the salad:
- 2 Burrata balls
- 1 Handful of rocket or baby spinach
- 1 Tbsp roasted sunflower seeds
- 1 Tbsp roasted pumpkin seeds
For the paprika vinaigrette:
- 1 yellow peppers
- 2 Tbsp olive oil
- 1 teaspoon white balsamic vinegar
- 1 tsp honey
- Juice ½ lemon
- Salt Pepper to taste
Preparation
Prepare the paprika vinaigrette:
- Wash, deseed and roughly dice the yellow peppers.
- Puree with olive oil, balsamic vinegar, honey, lemon juice, salt and pepper until you have a smooth vinaigrette.
Serve the salad:
- Arrange the rocket or spinach on plates.
- Place the burrata in the center and tear open slightly.
- Drizzle with the vinaigrette.
- Sprinkle with roasted seeds and serve immediately.
Recommended side dishes
- Crispy ciabatta or baguette
- Grilled zucchini slices with lemon
- Cold fennel salad with orange
