Everyone has their favorite version of bruschetta, a classic Italian appetizer – the toppings are endless in a wonderful way. But I have to admit, this one might be my all-time favorite. Burrata Bruschetta is packed with fresh flavor, simple to assemble and unbelievably effortless, yet elegant. With beautiful ingredients and great for a crowd, it’s the perfect start to a meal or addition to a spread.

Creamy, soft burrata cheese paired with juicy tomatoes, fresh herbs, crusty bread, and a drizzle of good olive oil makes every bite irresistible and so very satisfying. This Burrata Bruschetta is a quick to make in 20 minutes, yet impressive and sure to wow any guest.

If you love burrata like we do, try these other simple and impressive dishes where cheese is the star of the show. This refreshing Grilled Peach Burrata Salad is packed with flavor and we love this simple Burrata Pasta with Roasted Tomatoes for an elevated family dinner.

Why You’ll Love This Recipe

• Minimal Ingredients: You only need a handful of good quality items (6 in total!) for this dish. It’s delicious and straightforward to make.
• Quick and Easy: With a simple method, this comes together in no time – you can prepare this whole appetizer in just 20 minutes.
• Beautiful Presentation: Simple and stunning, this bruschetta is always a showstopper.
• Perfect for Entertaining: A great dish for a crowd, one recipe serves a group, and everyone can easily take a piece (or a few!).

Ingredients

• Baguette: Crusty on the outside, soft on the inside, thick slices work perfectly for toasting. Try grilling the bread for a slightly charred flavor, too.
• Olive Oil: Use a fruity, good quality extra virgin olive oil for the best flavor.
• Plum Tomatoes: Ripe and juicy, these are the star ingredient.
• Basil: Fresh and slightly peppery, an essential herb in Italian cooking. A beautiful pairing for the tomatoes and burrata.
• Garlic: For fresh, aromatic flavor.
• Salt & Pepper: Always season generously, it makes a difference.
• Burrata Cheese: Soft and fresh, similar to mozzarella, but with an ultra creamy, delicate interior.
• Balsamic Glaze: Rich and tangy, compliments the creaminess of the cheese. Drizzle this around the bruschetta versus on top for a nice presentation.

How To Make Burrata Bruschetta

1. Preheat the oven to 425°F. Slice the baguette in half lengthwise. Place both halves cut-side up on a baking sheet, brush generously with olive oil, and sprinkle lightly with flaky sea salt. Toast for 8–10 minutes, until golden with crisp edges and a slightly soft center.

2. While the bread is still warm, rub one side of each slice with a peeled garlic clove to infuse flavor.

3. In a bowl, combine the chopped tomatoes, torn basil, 1–2 Tablespoons olive oil, a pinch of salt, and black pepper. Toss gently and let sit for 10–15 minutes to allow the flavors to develop. Lightly drain excess juices before assembling.

4. Tear the burrata into large pieces and arrange over the warm toasted bread.

5. Spoon the tomato mixture over the burrata.

6. Drizzle lightly with balsamic glaze. Slice into pieces and serve immediately.

Expert Tips

• Use High-Quality Olive Oil: Choose a fruity, good-quality extra virgin olive oil for the best flavor. This is one of those recipes where it really makes a difference.
• Rub Toast With Garlic: When the crusty bread is still warm, rub it with a cut clove of garlic – this gives the toast so much added savory flavor.
• Use Ripe Tomatoes: Look for plump, in-season tomatoes that are ripe and juicy for the best, freshest flavor. And let the tomato mixture sit for a moment before removing excess moisture and assembling – this will build flavor and prevent soggy bread.
• Serve Immediately: Once assembled, enjoy right away while the bread is still crispy. It’ll turn soggy if it sits too long.
• Use Room Temperature Cheese: Let the burrata sit on the counter for a bit before assembling. This will give it the best flavor and texture versus using it straight from the fridge when it’s freshly chilled.

Variations

• Add Prosciutto: Another classic Italian ingredient pairing, salty ribbons of the cured meat pair beautifully with the bruschetta flavors.
• Use Roasted Tomatoes: For a different and just as delicious flavor profile, use cooked tomatoes. Slow-roasted and jammy, these go nicely with burrata and fresh basil. This is a great option if you can’t find fresh, in-season tomatoes.
• Add Sweetness: With a drizzle of honey.
• Add Heat: Sprinkle with red pepper flakes for some spice and an extra kick.
• Add Arugula: A handful of the peppery greens brings another layer of freshness to the bruschetta.

Storage

We recommend enjoying this bruschetta immediately once assembled, but if you have leftovers, store each component separately — we don’t suggest storing fully assembled bruschetta, as it will turn soggy.

Store leftover burrata and tomato mixture in separate airtight containers in the fridge for up to 2 days. Bring both to room temperature before you’re ready to eat again, then build bruschetta on freshly toasted baguette slices.

If you want to save some time, prep the tomato mixture and toast the bread slices up to a day in advance, then assemble right before serving. However for the freshest, best results, we recommend simply prepping and enjoying right afterwards — it’s simple enough!

FAQs

More Delicious Italian Appetizers

• Melon Prosciutto Skewers
• Chicken Parm Sliders
• Peach Caprese Salad
• Meatballs With Ricotta Cheese

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Burrata Bruschetta

This easy Burrata Bruschetta is fresh, simple and bursting with flavor. It's the ultimate appetizer for summer gatherings and entertaining guests to show off ripe summer tomatoes.

Course Appetizer

Cuisine Italian

Keyword bruschetta appetizer, burrata appetizer, burrata bruschetta, easy italian appetizer

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 23 minutes minutes

Servings 6 people

Calories 216kcal

Equipment

• Mixing bowl
• Baking sheet

Ingredients

• 1 baguette
• 3 Tablespoons extra virgin olive oil divided, plus more for finishing
• 4-5 ripe plum tomatoes seeded and chopped
• 10-12 fresh basil leaves torn
• 2 garlic cloves peeled
• Flaky sea salt to taste
• 8-12 ounces burrata cheese(about 2 balls)
• Balsamic glaze for drizzling

Instructions

• Preheat the oven to 425°F. Slice the baguette in half lengthwise and place cut-side up on a baking sheet. Brush well with olive oil and sprinkle lightly with flaky sea salt. Toast for 4–5 minutes, until golden with crisp edges and a slightly soft center.
• While the bread is still warm, rub the cut sides with a peeled garlic clove to lightly infuse flavor.
• In a bowl, combine the chopped tomatoes, torn basil, 2–3 Tablespoons olive oil, and kosher salt. Toss gently and let sit for 10–15 minutes to allow the flavors to develop. Lightly drain excess juices.
• Tear the burrata into large pieces and arrange over the warm toasted bread.
• Spoon the tomato mixture over the burrata.
• Drizzle lightly with balsamic glaze. Slice into pieces and serve immediately.

Video

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A post shared by Jenn Laprade | Italian Recipes & Pasta (@italyinyourkitchen)

Notes

Storage:

• We recommend enjoying this immediately, but if you have leftovers, store each component separately — we don’t suggest storing fully assembled bruschetta, as it will turn soggy.
• Store leftover burrata and tomato mixture in separate airtight containers in the fridge for up to 2 days. Bring both to room temperature, then build bruschetta on freshly toasted baguette slices.

Tips:

• Letting the tomatoes sit helps build flavor, and draining excess liquid prevents soggy bread.
• For a more elevated flavor, grill the bread instead of toasting—the light char adds a subtle smoky finish.
• Drizzle the balsamic glaze lightly around the tomatoes rather than directly over the burrata to keep the presentation clean and the flavors balanced.
• Serve immediately for the best texture and flavor.

Nutrition

Serving: 1serving | Calories: 216kcal | Carbohydrates: 22g | Protein: 11g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 27mg | Sodium: 260mg | Potassium: 156mg | Fiber: 1g | Sugar: 3g | Vitamin A: 644IU | Vitamin C: 6mg | Calcium: 251mg | Iron: 2mg

The post Burrata Bruschetta appeared first on Italy In Your Kitchen.

Salads can get a bad rap, but a chopped salad? That’s a different (and very delicious!) story. There’s something about them that just tastes different – they’re easy to make and fun to eat. In this Italian Chopped Salad, everything is finely chopped so you get a little bit of everything…in every bite. And this salad is light but packed with big flavor, so it’s no wonder it’s requested, regularly.

This Italian Chopped Salad hits all the right flavor and texture notes – it’s loaded with crisp lettuce, savory meat, creamy cheese, and a zesty red wine vinaigrette. We love that it’s easily customizable too, and the dressing can be made in advance, making it ideal for meal prep. When all is said and chopped, it’s the perfect hearty lunch, dinner side, or a crowd-pleasing potluck dish!

If you like this quick and easy recipe, try these other flavorful ideas. We love these refreshing Melon Prosciutto Skewers and these Chicken Parm Sliders for a crowd.

Why You’ll Love This Recipe

• Big Italian deli flavors in salad form: This salad has everything that a classic Italian sandwich does. From savory deli meats, crunchy fresh vegetables and a tangy oil and vinegar dressing, this salad is everything you crave from the traditional Italian sandwich, by the forkful.
• Ready in 20 minutes: With minimal prep and a simple dressing, this salad can be ready and served in no time.
• Perfect balance of creamy, salty, and tangy: This salad is the perfect flavor and texture combination. With thinly sliced deli meats, salt, and tangy vinagrette, this salad is perfectly balanced.
• Easily customizable: Just like building a sandwich, you can pick and choose what you’d like and customize this salad. Add in any deli meats you love, your favorite cheese, or subsitute any veggies. Enjoy it a different way, every time.
• Great for entertaining: A big crunchy salad full of delicious, familiar flavors is ideal to serve to a crowd. 

Ingredients

For The Salad:

• Romaine Lettuce: Crunchy and crisp, the ideal green for this salad.
• Radicchio: Peppery and colorful.
• Soppressata: A spicy cured meat, and signature to a good Italian sandwich.
• Provolone: Sharp and creamy, another essential Italian sandwich ingredient.
• Cherry Tomatoes: A fresh burst of flavor and color.
• Cannellini beans: For added texture and protein.
• Castelvetrano Olives: Buttery and mild, with a subtle savory flavor that balances the richness of the meat and cheese.
• Parsley: Fresh and citrusy.

For The Dressing:

• Red Wine Vinegar: Tangy and acidic, the perfect flavor pairing to cut through the richness of the meat and cheese.
• Olive Oil: Use a good quality, fruity extra virgin olive oil as the base for the dressing.
• Dijon Mustard: Sharp in flavor to add a spicy heat.
• Garlic: One grated clove adds a bold, savory flavor to the dressing.
• Sugar: For a touch of sweetness.
• Oregano: An essential seasoning and ingredient for an Italian sandwich.
• Salt & Pepper: Always generously season the dressing, it’s your opportunity to season the salad.

How To Make Italian Chopped Salad

1. In a small jar, combine the red wine vinegar, olive oil, Dijon mustard, grated garlic, sugar, oregano, salt, and black pepper. Shake well until fully emulsified. Set aside.

2. In a large bowl, combine the chopped romaine and sliced radicchio.

3. Add the soppressata, provolone, cherry tomatoes, cannellini beans, olives, and parsley to the bowl.

4. Drizzle with about half of the dressing and toss gently to combine. Add more dressing as needed, tossing until lightly coated.

5. Taste and adjust with additional salt or freshly ground black pepper if needed. Serve immediately.

Expert Tips

• Chop evenly for best texture: A chopped salad must be chopped well, it’s in the name, after all. Chop the ingredients so everything’s similar in size and chopped throughout for the best crunch and moutfeel. 
• Dress just before serving: There’s almost nothing worse than a soggy, wilted salad. Wait to dress this one until right before you’re ready to eat so the ingredients stay crunchy. And bonus tip: add a little dressing at first, then add more as needed. You can always serve extra on the side.
• Use high-quality olive oil: As one of the main flavoring ingredients, using a good, high quality, fruity extra virgin olive oil matters. Use your favorite brand.
• Let flavors sit briefly before serving: Once the salad is built and assembled, let it sit to allow the flavors to meld together – it’s worth the few extra minutes before serving.

What To Serve with Italian Chopped Salad

This salad has all of the flavor and texture components you’re looking for in a hearty salad, but if you’re looking to bulk it up and turn it into more of a meal, here are a few of our favorites to serve it with:

• Garlic bread or focaccia: Give this salad even more of that classic sandwich vibe with a soft, crunchy and flavorful bread.
• Grilled chicken or shrimp: Simply seasoned, for extra protein.
• Pasta dishes: To make the salad more of a hearty meal.
• Minestrone or tomato basil soup: Soup and salad is a classic combination and perfect for lunch or a quick dinner.

Storage

This Italian Chopped Salad is best eaten fresh for the best flavor and texture. We don’t recommend storing dressed salad leftovers, as the greens will wilt and become soggy.

If you have leftover dressing or salad ingredients, store the components separately in an airtight container in the fridge for up to 3 days. Assemble and dress just before serving.

You can prep the salad ingredients ahead of time, as well as the dressing, and store separately in airtight containers, or in a serving bowl covered tightly, until you’re ready to eat. 

Variations

• Add chickpeas or white beans: To bulk up the flavor and protein, add either of these in. Canned work great, simply drained and rinsed, then patted dry. They’re a lovely creamy addition.
• Add artichoke hearts: To give the salad even more of the classic antipasto flavor profile, use marinated artichoked hearts. Unmarinated would work just as well, too.
• Add crushed red pepper: if you’re up for a little kick, add a dash or two of crushed red pepper to give the salad some spice.
• Add croutons: Really turn this salad into its’ Italian sandwich counterpart by adding in crunchy, butter croutons. These act as the “bread” of this sandwich turned salad.
• Turn into pasta salad: Another great (not to mention delicious) way to bulk up this salad and reinvent the classic flavors, mix in cooked and cooled pasta. Any short cut, tube or spiral pasta would be perfect.
• Use crunchy lettuce: Just like the sandwich version, cool, crisp and crunchy lettuce adds a lot to the overall texture. For the salad base, use Romaine for a classic crunch. Iceberg works well, too.
• Try feta for a briny twist: While not traditional, try adding this Greek cheese for a tangy, creamy twist. Mix in as many crumbles as you’d like.
• Make a vegetarian version: You can skip all of the meats entirely and make an all-veggie, meat-free salad simply by adding chickpeas or beans.
• Add mayo or Greek yogurt for a creamy dressing variation: Oil and vinegar are the classic accoutrement on an Italian sandwich, but beecause this is the salad version, anything goes! Mix in a spoonful of mayonnaise or full-fat Greek yogurt for a rick and creamy dressing.

Frequently Asked Questions

More Delicious Italian Salad Recipes

• Peach Caprese Salad
• Chicken Pesto Pasta Salad
• Caprese Pasta Salad
• Grilled Peach Burrata Salad

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Italian Chopped Salad

This Italian Chopped Salad is a tasty spin on the classic sandwich, full of flavor, and comes together in just 20 minutes for a bold, vibrant dish perfect for lunch or entertaining.

Course Main Course, Side Dish

Cuisine Italian

Keyword antipasto salad, chopped salad, Italian chopped salad, italian deli salad

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4 people

Calories 577kcal

Ingredients

For the Salad

• 1 large head romaine lettuce chopped
• small head radicchio chopped
• 4 ounces soppressata cut into strips
• 6 ounces provolone cheese cut into small chunks
• 1 cup cherry tomatoes halved
• 3/4 cup cannellini beans drained and rinsed
• 1/2 cup Castelvetrano olives pitted and cut in half
• 1/4 cup fresh parsley finely chopped

For the Dressing

• 6 tablespoons red wine vinegar
• 1/2 cup extra virgin olive oil
• 1 teaspoon Dijon mustard
• 1 small garlic clove finely grated
• 1 1/2 teaspoon dried oregano
• 2 teaspoons sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper

Instructions

• In a small jar, combine the red wine vinegar, olive oil, Dijon mustard, sugar, oregano, garlic, salt, and black pepper. Shake well until fully emulsified. Set aside.
• In a large bowl, combine the chopped romaine and sliced radicchio.
• Add the soppressata, provolone, cherry tomatoes, cannellini beans, olives, and parsley to the bowl.
• Drizzle with about half of the dressing and toss gently to combine. Add more dressing as needed, tossing until lightly coated.
• Taste and adjust with additional salt or freshly ground black pepper if needed. Serve immediately.

Video

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A post shared by Jenn Laprade | Italian Recipes & Pasta (@italyinyourkitchen)

Notes

• This salad is best eaten fresh for the best flavor and texture. We don’t recommend storing dressed salad leftovers, as the greens will wilt and become soggy.
• If you have leftover dressing or salad ingredients, store the components separately in an airtight container in the fridge for up to 3 days. Assemble and dress just before serving.
• Prep the salad ingredients ahead of time, as well as the dressing, and store separately in airtight containers or in a serving bowl covered tightly, until ready to serve. 

Nutrition

Calories: 577kcal | Carbohydrates: 12g | Protein: 20g | Fat: 51g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 29g | Cholesterol: 52mg | Sodium: 1599mg | Potassium: 316mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1562IU | Vitamin C: 14mg | Calcium: 382mg | Iron: 3mg

The post Italian Chopped Salad appeared first on Italy In Your Kitchen.

Every football season, I set out a sheet pan of Chicken Parmesan Sliders, and they vanish before halftime. Think classic chicken parmesan—individual portions, soft rolls, gooey cheese, and a garlic Parmesan finish. 

Assemble in minutes, then let the oven do the rest. That makes these perfect for game-day grazing or an easy dinner for a crowd. Planning a spread? Try my Bruschetta al Pomodoro, Pepperonata, or browse all my Appetizers.

Why You’ll Love This Recipe

• Affordable. Simple pantry staples plus homemade or store-bought chicken cutlets make it easy to feed a crowd.
• Easy to make. Stack, bake, and serve—on the table in under 30 minutes.
• Party-perfect. Great for game day, birthdays, or potlucks. They’re easy for guests to grab and go.
• Prep-ahead friendly. Assemble, cover, and refrigerate; bake when it’s time to eat.

Jenn’s Tip: Warm the marinara and tent the pan with lightly oiled foil so the cheese melts before the tops brown.

Ingredients

• Slider rolls — soft pull-apart rolls with enough structure to hold the cutlets and sauce without soggy bottoms
• Cooked breaded chicken cutlets — use homemade chicken cutlets or store-bought cutlets for easy assembly
• Marinara sauce — warm, smooth layer for classic chicken parmesan flavor
• Mozzarella cheese — creamy melt for that signature pull
• Provolone cheese — mild, savory flavor and extra melt
• Fresh basil leaves — bright, fresh finish over the cheese
• Parmesan cheese — freshly grated for a savory, salty finish on top
• Extra-virgin olive oil — brush over the rolls for a golden, glossy finish
• Fresh parsley — finely chopped for color and herb flavor
• Garlic powder — gentle garlic note without overpowering

How to Make Chicken Parm Sliders

1. Heat oven to 350°F. Place the rack in the middle. Lightly grease a 9×13-inch baking dish (spray or 1 teaspoon olive oil).
2. Split the slider rolls and set the bottoms in the dish.
3. Lay cooked breaded chicken cutlets in an even layer to cover the rolls. Trim pieces to fit as needed.

4. Spoon about 1 cup warm marinara over the chicken in a light, even layer.
5. Add mozzarella and provolone to fully cover the sauce. Sprinkle basil over the cheese.
6. Add the roll tops. In a small bowl, mix olive oil, parsley, and garlic powder. Brush over the tops, then sprinkle with grated Parmesan.

7. Loosely tent with foil. Lightly oil the foil so it doesn’t stick. Bake 12–14 minutes, until the cheese is melted.
8. Remove the foil and bake 3–5 minutes more, until the tops are lightly golden and toasted.
9. Rest 2 minutes. Slice along the seams with a serrated knife and serve warm (extra marinara optional).

Expert Tips

• Keep the cutlets crispy. Re-crisp cutlets on a wire rack in a 400°F oven for 4–6 minutes before assembling.
• Prevent the chicken from becoming soggy. Spoon marinara on the chicken, not the rolls to prevent soggy bottoms.
• Make sure to oil your foil. Warm the sauce and tent with lightly oiled foil so the cheese melts before the tops brown.
• Use rolls that come together as a sheet. Choose soft but sturdy rolls that hold their shape.
• Assemble up to 6–8 hours ahead; refrigerate. Brush herb oil and add Parmesan right before baking.
• If using fresh mozzarella, slice it thin and pat it dry to prevent the sliders from becoming soggy.

Storage and Freezing

Store leftovers in an airtight container for up to 3 days. We do not recommend freezing assembled sliders because the bread gets too soft. 

These are great to make ahead,  assemble up to 6–8 hours in advance, cover and refrigerate, then brush the herb oil and add Parmesan right before baking; add a few extra minutes to the bake time.

FAQs

More easy Italian recipes:

• Easy Chicken Bolognese
• Chicken Cutlets
• Meatballs with Ricotta Cheese
• Italian Steak

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Chicken Parm Sliders

Crispy chicken cutlets on soft slider rolls with a light layer of marinara, melted mozzarella + provolone, fresh basil, and a parsley–garlic oil, and finished with freshly grated parmesan.

Course Appetizer, lunch, Main Course

Cuisine Italian

Keyword chicken parm sliders, chicken parmesan sliders, baked sliders, party appetizers, game day, mozzarella provolone sliders, make-ahead sliders, pull-apart sliders, marinara sliders, chicken parmesean sliders, cicken parm sliders, game day, party appetizers, pull-apart sliders

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 12 sliders

Calories 297kcal

Equipment

• 12×8-inch baking dish

Ingredients

• 12 slider rolls
• 20 ounces cooked breaded chicken cutlets from my [chicken cutlet recipe] or store-bought cooked breaded cutlets/tenders (use enough to fully cover 12 rolls in one layer)
• 1 cup marinara sauce warmed
• 4 slices mozzarella cheese
• 4 slices provolone cheese
• Fresh basil leaves
• Freshly grated Parmesan cheese

Parsley–Garlic Oil Topping

• 3 Tablespoons extra-virgin olive oil
• 1 Tablespoon finely chopped fresh parsley
• 1/2 Teaspoon garlic powder

Instructions

• Heat oven to 350°F; position oven rack in the middle. Lightly grease the baking dish with cooking spray or brush with 1 teaspoon olive oil.
• Split the slider rolls and place the bottoms in the dish.
• Lay whole chicken cutlets in an even layer to cover the rolls. (If using store-bought pieces or you prefer neater seams, you can cut to fit.)
• Spoon about 1 cup marinara directly on top of the chicken (light, even coat).
• Layer the mozzarella + provolone slices to fully cover the sauce. Sprinkle fresh basil leaves evenly over the cheese.
• Place the roll tops on. In a small bowl, stir together olive oil, parsley, and garlic powder. Brush the tops, then sprinkle with the freshly grated Parmesan generously over the tops.
• Loosely tent with foil and lightly oil the foil underside so it won’t stick to the Parmesan cheese tops. Bake 12–14 minutes until the cheese is melted.
• Remove foil and bake 3–5 minutes until the tops are lightly golden/toasted.
• Rest 2 minutes, then slice along seams with a serrated knife and serve with extra warm marinara for dipping.

Video

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A post shared by Jenn Laprade | Italian Recipes & Pasta (@italyinyourkitchen)

Notes

• Re-crisp cutlets on a wire rack in a 400°F oven for 4–6 minutes before assembling.
• Spoon the marinara on top of the chicken, not on the rolls, to keep the buns from getting soggy.
• Warm the marinara before assembling so the cheese melts faster and everything heats evenly.
• Choose soft but sturdy dinner rolls that hold their shape in the oven.
• Assemble up to 6–8 hours ahead, refrigerate, and brush the herb oil and add Parmesan right before baking.
• Fresh mozzarella is an option—slice thin, pat very dry.

Storage and Freezing

Store leftovers in an airtight container for up to 3 days. We do not recommend freezing assembled sliders because the bread gets too soft. These are great to make ahead,  assemble up to 6–8 hours in advance, cover and refrigerate, then brush the herb oil and add Parmesan right before baking; add a few extra minutes to the bake time.

 

 

Nutrition

Serving: 1g | Calories: 297kcal | Carbohydrates: 27g | Protein: 16g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 7mg | Sodium: 381mg | Potassium: 119mg | Fiber: 2g | Sugar: 2g | Vitamin A: 152IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 2mg

The post Chicken Parm Sliders appeared first on Italy In Your Kitchen.

When it comes to condiments that are always in our fridge, especially in the summer, this Pepperonata recipe is one of them. I love to make a big batch of it on Sundays to serve as a side dish on the table all week long. The flavors are so bright and versatile to pair with pastas, proteins, and even as a snack with grilled bread.

Why You’ll Love this Recipe

• Easy side dish or condiment to make in advance. This is one of those recipes you can prep a few days in ahead of time for weeknight meal prep or entertaining.
• Versatile with so many main courses. Pepperonata sauce pairs so well with grilled steak, chicken, fish, or even just with some nice bread.
• Ready in an hour. Whether you make a single batch or double the recipe, it will be ready in an hour to add so much flavor to your table.

Ingredients

• Red, yellow, and orange bell peppers: The base of the pepperonata, we love to make it colorful with all the different bell peppers.
• Spanish onion: Adds nice sweetness once it’s cooked down.
• Extra virgin olive oil: Cooking oil for the base of the stewed peppers.
• Garlic: Infuses each bite with nice garlicky flavor.
• Finely chopped or crushed tomatoes: We love to use canned tomatoes most times of the year, unless it’s summer and they are super ripe and juicy. We recommend buying crushed tomatoes at the store.
• Red wine vinegar: Always found in a pepperonata to add a hint of tang to the stewed sweet peppers.
• Basil leaves: Adds bright, fresh herb flavor. It’s the classic Italian herb.

How to Make Pepperonata

1. Heat the olive oil in a large sauté pan over medium heat.
2. Add the sliced onion and cook for 5 to 6 minutes, until softened and translucent.

3. Add the sliced peppers and a pinch of salt. Cook for 15 to 20 minutes, stirring occasionally, until the peppers are very soft and beginning to caramelize.

4. Stir in the garlic and cook for about 30 seconds, just until fragrant.
5. Pour in the tomatoes and stir well to combine.
6. Reduce the heat to low and simmer uncovered for 25 to 30 minutes, stirring occasionally, until the peppers are fully softened and the mixture is thick and saucy. If the mixture becomes too thick while simmering, add a tablespoon or two of water as needed to loosen.

7. Stir in the red wine vinegar during the last few minutes of cooking. Taste and adjust seasoning with salt and pepper.
8. Remove from heat. Stir in the torn basil.
9. Serve warm, at room temperature, or chilled. Pairs beautifully with grilled meats, eggs, or crusty bread.

Expert Tips

• Be patient when cooking the pepperonata. This is a stewed pepper dish that’s delicious all year round. But in order for the bell peppers to become jammy and melt in your mouth, they take a while to cook. BE sure to simmer them uncovered for the full 30 minutes, they are so delicious.
• If your pepperonata is becoming too thick while it cooks, add a splash of water. Just add it a tablespoon at a time to prevent it from burning and you will still make the tastiest recipe.
• Add the vinegar and basil at the end of cooking. This is to prevent the red wine vinegar from evaporating while cooking. The flavor will remain if you stir it in at the end. Same with the basil, you want the fresh herbs to be added at the end so they don’t wilt too fast and become black while simmering.
• When choosing tomatoes, look for crushed at the grocery store. We love a good canned San Marzano tomato as well. These are the sweetest tomatoes found in Italy nad make a big difference in cooking. They are picked and canned at peak ripeness so their flavor is good all year round.

Storage and Make Ahead

Store the pepperonata in an airtight container in the fridge for up to 4 days. It’s usually served room temperature or slightly warm. You can reheat slightly in the microwave or a skillet if desired.

What to Serve with Pepperonata

There are so many options! We love to serve it with grilled bread as an appetizer or as a side dish to our Italian Steak, chicken cutlets, or even with a pasta.

FAQs

More Delicious Italian Recipes

• Burrata Pasta with Tomatoes
• Lemon Chicken Orzo Pasta
• Italian Chicken Cutlets
• Creamy Smoked Salmon Pasta

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Pepperonata

This Pepperonata recipe is a classic Italian side dish or condiment. Bell peppers and tomatoes are cooked down until they become jammy and sauce-like. It's so simple to make with just 6 ingredients and pairs with so many dishes.

Course Appetizer, Side Dish

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 4 people

Calories 80kcal

Equipment

• 1 large sauté' pan

Ingredients

• 3 to 4 red, yellow, and orange bell peppers, sliced into thin strips
• 1 large Spanish onion, thinly sliced
• 3 tablespoons extra virgin olive oil
• 2-3 cloves garlic, thinly sliced
• Kosher salt and freshly cracked black pepper
• 1 cup finely chopped tomatoes (such as Mutti or canned crushed San Marzano tomatoes)
• 1 tablespoon red wine vinegar
• A handful of fresh basil leaves, torn

Instructions

• Heat the olive oil in a large sauté pan over medium heat.
• Add the sliced onion and cook for 5 to 6 minutes, until softened and translucent.
• Add the sliced peppers and a pinch of salt. Cook for 15 to 20 minutes, stirring occasionally, until the peppers are very soft and beginning to caramelize.
• Stir in the garlic and cook for about 30 seconds, just until fragrant.
• Pour in the tomatoes and stir well to combine.
• Reduce the heat to low and simmer uncovered for 30 minutes, stirring occasionally, until the peppers are fully softened and the mixture is thick and saucy. If the mixture becomes too thick while simmering, add a tablespoon or two of water as needed to loosen.
• Stir in the red wine vinegar during the last few minutes of cooking. Taste and adjust seasoning with salt and pepper.
• Remove from heat. Stir in the torn basil.
• Serve warm, at room temperature, or chilled. Pairs beautifully with grilled meats, eggs, or crusty bread.

Video

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Notes

Storage: 
Store the pepperonata in an airtight container in the fridge for up to 4 days. It’s usually served room temperature or slightly warm. You can reheat slightly in the microwave or a skillet if desired.

Tips: 
– Be patient when cooking the pepperonata. This is a stewed pepper dish that’s delicious all year round. But in order for the bell peppers to become jammy and melt in your mouth, they take a while to cook. BE sure to simmer them uncovered for the full 30 minutes, they are so delicious.

– If your pepperonata is becoming too thick while it cooks, add a splash of water. Just add it a tablespoon at a time to prevent it from burning and you will still make the tastiest recipe.

– Add the vinegar and basil at the end of cooking. This is to prevent the red wine vinegar from evaporating while cooking. The flavor will remain if you stir it in at the end. Same with the basil, you want the fresh herbs to be added at the end so they don’t wilt too fast and become black while simmering.

– When choosing tomatoes, look for crushed at the grocery store. We love a good canned San Marzano tomato as well. These are the sweetest tomatoes found in Italy nad make a big difference in cooking. They are picked and canned at peak ripeness so their flavor is good all year round.

Nutrition

Serving: 1g | Calories: 80kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g

The post Pepperonata appeared first on Italy In Your Kitchen.

When summer produce is at its peak, this Peach Caprese Salad with Tomatoes and Fresh Mozzarella is the kind of dish I find myself making on repeat. It’s light, vibrant, and packed with flavor—and best of all, it comes together in one bowl in just 15 minutes.

Inspired by the classic Italian Caprese, this version adds juicy peaches, crunchy cucumber, and sweet cherry tomatoes to creamy mozzarella pearls and fresh basil. It’s the perfect mix of salty, sweet, and refreshing. Whether you’re serving it at a summer dinner party, bringing it to a cookout, or making lunch for yourself, this salad always hits the right note.

Why You’ll Love This Recipe

• Ready in just 15 minutes. No cooking required—just slice, toss, and serve.
• A twist on a classic Caprese. Combines peaches, tomatoes, cucumber, and mozzarella for more flavor and crunch.
• Only 7 simple ingredients. Most of them pantry- or fridge-friendly.
• Great for entertaining. Perfect side dish or starter for summer meals.
• Naturally gluten-free. Fresh, wholesome, and easy to adjust.

What Is Peach Caprese Salad?

Peach Caprese Salad is a seasonal twist on the traditional Insalata Caprese, a beloved Italian salad made with tomatoes, mozzarella, and basil. This version combines ripe peaches, sweet cherry tomatoes, fresh cucumber, and mozzarella pearls for a refreshing and colorful upgrade.

While it’s not traditional, it stays true to Italian cooking in its simplicity and use of peak-season ingredients. Tossed with olive oil, a sprinkle of flaky salt, and an optional drizzle of balsamic glaze, it’s a salad that celebrates summer in every bite.

Ingredients

Peaches – Use ripe but slightly firm peaches so they hold their shape when diced.
Cherry tomatoes – Halved for a juicy, sweet burst of flavor in every bite.
English cucumber – Thinly sliced for crunch and coolness.
Fresh mozzarella pearls – Mild and creamy, these add richness and balance.
Fresh basil leaves – Torn or whole, they bring classic Caprese aroma and freshness.
Maldon sea salt (or flaky sea salt) – A finishing touch that enhances all the fresh ingredients.
Extra virgin olive oil (EVOO) – Use a high-quality oil to tie everything together.
Balsamic glaze – Adds a tangy-sweet contrast to the peaches and tomatoes.

How to Make Peach Caprese Salad

1. Dice the peaches, halve the tomatoes, and slice the cucumber.
2. Combine all three in a large serving bowl with the mozzarella pearls.
3. Add torn basil leaves and gently toss everything together.
4. Drizzle with olive oil and sprinkle with flaky sea salt to taste.
5. Optional: finish with a drizzle of balsamic glaze before serving.

Expert Tips

• Use mozzarella pearls or ciliegine. They’re the perfect size for tossing into salads without needing to slice.
• Ripen peaches naturally. If they’re too firm, place them in a brown paper bag for 1–2 days to help them soften without over-ripening.
• Opt for cherry or grape tomatoes. They’re naturally sweet and hold their shape well in salads.
• Customize with fresh herbs. Try mint, thyme, or even tarragon if you want a twist on the classic basil.
• Add-ins like avocado or prosciutto work beautifully. These give the salad more richness or protein if you want to make it a meal.

What to Serve with Peach Caprese Salad

This salad pairs beautifully with:

• Italian Chicken Cutlets
• Chicken Pesto Pasta Salad
• Smoked Salmon Pasta
• Toasted focaccia or grilled sourdough
• Grilled shrimp, steak, or chicken

How to Store and Make Ahead

This salad is best served fresh, but you can prep all the ingredients (except basil) a few hours in advance and store them separately in the fridge. Add basil, oil, salt, and balsamic glaze just before serving to keep everything crisp and flavorful. Leftovers will last up to one day in the fridge, though the peaches may soften slightly.

FAQs

More Easy Italian Recipes

• Grilled Peach Burrata Salad
• Watermelon Mozzarella Skewers
• Pasta e Piselli
• Lemon Spaghetti

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Peach Caprese Salad

This Peach Caprese Salad is a fresh twist on the classic Italian caprese—made with juicy ripe peaches, cherry tomatoes, basil, and creamy mozzarella pearls. It comes together in one bowl with minimal prep and no cooking, making it the perfect summer salad, side dish, or light appetizer. Sweet, salty, creamy, and vibrant—ideal for warm-weather gatherings or simple weeknight meals.

Course Appetizer, Salad, Side Dish

Cuisine Italian

Keyword caprese salad with peaches, fresh mozzarella salad, italian summer salad, peach and mozzarella salad, summer peach salad

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 people

Calories 148kcal

Ingredients

• 2 fresh peaches pitted and diced
• 1 pint cherry tomatoes halved
• 1 English cucumber halved lengthwise and sliced
• 1 cup fresh mozzarella pearls
• A handful of fresh basil leaves, torn
• Maldon sea salt to taste
• High-quality extra virgin olive oil EVOO, to drizzle
• Balsamic glaze for drizzling

Instructions

• Pit and dice the peaches. Halve the cherry tomatoes, then halve and slice the cucumber.
• In a large serving bowl, layer the peaches, cherry tomatoes, and cucumber slices. Scatter the fresh mozzarella pearls evenly over the top.
• Tear the basil leaves by hand and sprinkle them over the salad.
• Season with a generous pinch of Maldon sea salt. Drizzle generously with high-quality EVOO.
• Drizzle a bit of balsamic glaze over the top for a touch of sweetness. Serve immediately.

Notes

• Expert Tips

  • Use ripe but firm peaches for the best flavor and texture. If they’re underripe, place them in a brown paper bag to ripen faster.
  • Choose fresh mozzarella pearls or ciliegine, which are the perfect size for salads and require no slicing.
  • Halve the cucumber lengthwise before slicing to create thin, easy-to-eat half-moons that balance well with the other ingredients.
  • Tear basil by hand instead of chopping—it prevents bruising and helps preserve its fresh aroma.
  • Drizzle balsamic glaze just before serving to prevent it from overpowering the fresh ingredients or making the salad soggy.

Make-Ahead Tips

• You can prep the peaches, tomatoes, and cucumber a few hours ahead. Store them separately in airtight containers in the refrigerator to keep everything fresh.
• Wait to assemble the salad until just before serving to prevent excess moisture from softening the ingredients.
• Add the mozzarella, basil, olive oil, and balsamic glaze at the last minute for the best texture and flavor.
• If needed, you can fully assemble the salad without basil or dressing, cover tightly, and refrigerate for up to 4 hours. Add basil and drizzle with EVOO just before serving.

Storage:

This salad is best enjoyed immediately after assembling.
Leftovers can be stored in an airtight container in the fridge for up to 1 day, but the texture may soften. 

 

Nutrition

Serving: 1g | Calories: 148kcal | Carbohydrates: 16g | Protein: 9g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 200mg | Potassium: 481mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1091IU | Vitamin C: 32mg | Calcium: 169mg | Iron: 1mg

The post Peach Caprese Salad appeared first on Italy In Your Kitchen.

I first had this combo in Italy years ago, and I’ve been making my own version ever since. Melon and prosciutto is a classic pairing in Italian antipasti, combining salty and sweet flavors with effortless ease.

This is one of those recipes I always turn to when hosting. Whether it’s a backyard gathering or a summer dinner party, they always disappear first. They’re quick, refreshing, and so beautiful on the table—especially when you use both cantaloupe and honeydew for a mix of color and sweetness.

They take just 20 minutes to prep, use minimal ingredients, and can be assembled ahead of time. We even let the kids jump in and help—it’s a fun, hands-on recipe with no cooking required.

For more crowd-friendly favorites, check out my Appetizers or these Watermelon Mozzarella Skewers.

Why You’ll Love This Recipe

• Quick and Easy: No cooking needed—just prep and assemble in 20 minutes.
• Simple ingredients: Just melon, prosciutto, basil, and balsamic glaze.
• Make-ahead friendly: You can prep and chill them before serving.
• Beautiful presentation: These skewers always impress with their color and simplicity.

What Are Melon Prosciutto Skewers?

Melon prosciutto skewers are a fresh Italian-inspired appetizer made with bite-sized pieces of melon and thin slices of salty prosciutto, often paired with herbs like basil and sometimes finished with a sweet balsamic glaze. The ingredients are threaded onto skewers for easy serving.

In Italian cuisine, prosciutto e melone (prosciutto and melon) is a classic antipasto—a perfect pairing of sweet and salty, soft and chewy, cool and savory. This handheld version is ideal for summer entertaining or outdoor parties.

Jenn’s Tip: A melon baller gives a clean, round shape, but rustic cubes are just as delicious—and often easier if you’re in a rush.

Ingredients

Cantaloupe – Cut into bite-sized cubes or balls. Juicy and sweet with a rich orange color.
Honeydew – A milder green melon that adds variety in both flavor and appearance.
Prosciutto – Thinly sliced and folded into soft ribbons. Adds a salty, savory bite.
Fresh basil – Bright and aromatic, this adds freshness to each skewer.
Balsamic glaze – A drizzle adds sweetness and acidity to balance the melon.

How to Make Melon Prosciutto Skewers

1. Prep your ingredients:
   Use a melon baller or knife to cut cantaloupe and honeydew into bite-sized pieces. Tear or fold prosciutto into smaller ribbons. Wash and dry the basil.

1. Assemble the skewers:
   On each skewer, thread a piece of cantaloupe, a folded ribbon of prosciutto, a basil leaf, and a piece of honeydew. Repeat the pattern as desired, depending on skewer size.

1. Finish and serve:
   Arrange skewers on a platter. Drizzle with balsamic glaze just before serving for an elegant finish.

Expert Tips

• Chill before serving: These are best when cold, especially in warm weather.
• Layer colors: Alternate melon varieties to make each skewer visually appealing.
• Don’t skip the basil: It adds a vibrant pop of flavor and balances the sweetness.
• Prep smart: You can cut everything ahead and assemble just before serving.

Substitutions and Variations

• Add mozzarella balls: Add ciliegine mozzarella between the melon and prosciutto for a creamy twist.
• Try other fruit: Swap melon for fresh peach slices or a mix of seasonal fruit.
• Different herbs: Use fresh mint instead of basil for a slightly sweeter flavor.
• Drizzle ideas: Balsamic glaze is classic, but you can experiment with honey or hot honey for a twist!
• No skewers? Serve the ingredients on a platter for a deconstructed version.

How to Store and Make Ahead

You can fully assemble the skewers up to 4 hours in advance and store them covered in the fridge. For longer prep, cut the melon and basil and keep in airtight containers, then assemble just before serving. Wait to add balsamic glaze until the very end to keep everything fresh and bright.

FAQs

More Easy Italian Recipes

• Lemon Chicken Orzo Pasta
• Chicken Pesto Pasta Salad
• Italian Chicken Cutlets
• Creamy Smoked Salmon Pasta

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Melon and Prosciutto Skewers

Sweet melon and salty prosciutto come together on a skewer with fresh herbs, perfect for a summer appetizer.

Course Appetizer

Cuisine Italian

Keyword easy appetizers, melon and prosciutto, easy no-cook appetizer, summer appetizers

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 5 people

Calories 145kcal

Equipment

• bamboo or cocktail skewers 4-6 inch.

Ingredients

• 1/2 Cantaloupe cut into bite-sized cubes or balled
• 1/2 Honeydew cut into bite-sized cubes or balled
• 12 slices Prosciutto  Cut in half
• Fresh basil
• Balsamic glaze

Instructions

• Prep your ingredients: Use a melon baller or sharp knife to create bite-sized pieces of cantaloupe and honeydew.
• Assemble the skewers: On each skewer, thread a piece of cantaloupe, a folded ribbon of prosciutto, and a piece of honeydew. Add a small basil leaf in between or at the end for a pop of freshness.
• Finish: Arrange skewers on a platter and drizzle with balsamic glaze right before serving.

Notes

Expert Tips

• • Chill before serving: These are best when cold, especially in warm weather.

• • Layer colors: Alternate melon varieties to make each skewer visually appealing.

• • Don’t skip the basil: It adds a vibrant pop of flavor and balances the sweetness.

• • Prep smart: You can cut everything ahead and assemble just before serving.

How to Store and Make Ahead

You can fully assemble the skewers up to 4 hours in advance and store them covered in the fridge. For longer prep, cut the melon and basil and keep in airtight containers, then assemble just before serving. Wait to add balsamic glaze until the very end to keep everything fresh and bright.

Nutrition

Calories: 145kcal | Carbohydrates: 16g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 13mg | Sodium: 167mg | Potassium: 417mg | Fiber: 1g | Sugar: 15g | Vitamin A: 1938IU | Vitamin C: 29mg | Calcium: 14mg | Iron: 1mg

The post Melon Prosciutto Skewers appeared first on Italy In Your Kitchen.

Every summer when peach season rolls around, visiting our local fruit stand is one of my favorite activities. Living in Florida, the fruit is at perfect ripeness to make my Grilled Peach Burrata Salad. This is the perfect appetizer, side dish, or even main course during those warm weather months.

We either grill the peaches or keep them fresh if they’re super juicy, so every bite is creamy, tangy, and fruity, and finished with a little crunch from the toasted pistachios. It’s a 15 minute recipe from start to finish that has flavors that are restaurant-quality. I love to add this to the menu when I’m entertaining friends; they always want to know the recipe and are surprised how easy it is!

Pairing with protein is simple, my husband loves it with a great piece of steak, salmon, or chicken. Or if we are using it as an appetizer, pairing it with Tomato Bruschetta or Watermelon Mozzarella Skewers is a good choice too.

Why You’ll Love this Recipe

• 5-ingredient appetizer or side dish. There’s no excuse not to make this as a side to round out a beautiful summer supper. It’s so simple to make in 15 minutes and extremely delicious.
• A dish that will be gone in seconds. We served this at a dinner party last summer, and it was gone almost instantly. It’s one of those recipes that’s easy to make but tastes gourmet and restaurant-quality.
• Don’t use the grill if you don’t want too. You can make this with just fresh peaches for no heat during the warm weather months.

Jenn’s Tip: Burrata is an Italian cheese that has a creamy stracciatella on the inside encased in mozzarella on the outside. It’s great to spread on toast, serve on salads, over steak, the options are endless.

Ingredients

• Fresh peaches: You want to make sure these are ripe, but not mushy. They should still be firm to the touch, but juicy too.
• Burrata cheese: Two small balls of burrata are perfect for this salad, making it easy to tear into pieces and distribute throughout. Drain well before serving for the creamiest texture.
• Arugula: Adds peppery notes to the sweet peaches and creamy cheese.
• Chopped Pistachios: Toasted chopped pistachios add a subtle crunch and nutty flavor that pairs beautifully with the sweet peaches and creamy burrata.
• Red onion: Thinly sliced red onion adds a pop of color and just the right amount of sharpness to balance the sweet peaches and rich burrata.
• Balsamic glaze: Adds a drizzle of tangy sweetness.
• Extra virgin olive oil: A good-quality extra virgin olive oil lightly dresses the salad and brings all of the fresh flavors together.

How to Make Grilled Peach and Burrata Salad

1. Heat an outdoor grill, grill pan, or cast iron skillet over medium-high heat. Brush the cut sides of the peaches with 1 tablespoon of olive oil. Place the peaches cut-side down and cook for 4–6 minutes, or until caramelized with golden brown grill marks. Remove from the heat and let cool slightly before slicing.
2. In a large bowl, combine the arugula and red onion. Drizzle with the remaining tablespoon of olive oil and season with flaky sea salt and freshly cracked black pepper. Toss gently to coat.
3. Arrange the dressed arugula on a large serving platter. Nestle the grilled peach wedges throughout the greens.

4. Tear the burrata into large pieces and arrange it over the salad.
5. Sprinkle with the toasted chopped pistachios. Finish with a light drizzle of balsamic glaze and season with an additional pinch of flaky sea salt and freshly cracked black pepper just before serving.

Variations

• You can skip grilling or searing the peaches to keep this peach burrata salad recipe completely no-cook. 
• Swap the pistachios. Toasted almonds, walnuts, or pine nuts all work well in this salad.
• Swap the greens. Arugula can be substituted with baby spinach or mixed greens if preferred.

Storage

Store any burrata and peaches salad leftovers in an airtight container in the fridge for up to a day. If you can, try and store any extra peaches or burrata in separate container so the arugula doesn’t wilt or become soggy.

You can grill the peaches up to a couple hours before and then assemble the salad right before serving.

FAQs

More Summer Italian Recipes

• Watermelon Mozzarella Skewers
• Bruschetta al Pomodoro
• Chicken Pesto Pasta Salad
• Lemon Chicken Orzo Pasta

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Grilled Peach and Burrata Salad

This Grilled Peach and Burrata Salad is best in the height of summer when the stone fruit is ripe. You can grill the peaches until they caramelize or add them fresh. Paired with creamy burrata, it's a 6-ingredient side dish or appetizer that will take you straight to Italy.

Course Appetizer, Side Dish

Cuisine Italian

Keyword easy appetizer, Salad

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4 people

Calories 3kcal

Equipment

• 1 Grill or skillet

Ingredients

• 2 whole Fresh peaches
• 1 Burrata cheese
• 2 cups Arugula
• Fresh basil leaves torn
• Balsamic glaze
• Extra virgin olive oil
• Salt
• Fresh ground black pepper

Instructions

• Cut the peaches in half and remove the pits.
• Grill the peach halves cut-side down for 2 to 3 minutes until lightly charred, or sear them in a hot skillet or grill pan until caramelized. Let cool slightly, then slice.
• Arrange the arugula on a serving platter or in a shallow bowl. Drizzle with olive oil and season with flaky sea salt and cracked black pepper.
• Layer fresh or grilled peach slices over the arugula.
• Tear burrata into bite-sized pieces and scatter on top.
• Add fresh torn basil leaves.
• Drizzle with olive oil and balsamic glaze and serve immediately.

Video

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A post shared by Jenn Laprade | Italian Recipes & Pasta (@italyinyourkitchen)

Notes

Storage

Store any burrata and peaches salad leftovers in an airtight container in the fridge for up to a day. If you can, try and store any extra peaches or burrata in separate container so the arugula doesn’t wilt or become soggy.

You can grill the peaches up to a couple hours before and then assemble the salad right before serving.

Expert Tips

• Use ripe but firm peaches so they hold their shape when sliced or seared.
• Grilling or pan-searing caramelizes the sugars and adds a subtle smoky depth to balance the creamy burrata.
• Tear the burrata just before serving to keep it fresh and creamy.
• A pinch of flaky salt elevates the sweetness of the peaches and the richness of the cheese.

---

Notes

• You can skip grilling or searing the peaches to keep this recipe completely no-cook. 
• For added crunch, top with toasted almonds, pistachios, or pine nuts.
• Arugula can be substituted with baby spinach or mixed greens if preferred.

Nutrition

Serving: 1serving | Calories: 3kcal | Carbohydrates: 0.4g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Cholesterol: 0.2mg | Sodium: 3mg | Potassium: 38mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 241IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 0.1mg

The post Grilled Peach and Burrata Salad appeared first on Italy In Your Kitchen.

I’ve eaten Bruschetta al Pomodoro more times than I can count. I remember the first time I ever had it in Italy and have been making the same traditional recipe at home ever since. My favorite part is that It’s simple, rustic, and full of flavor, with no cooking needed.

This version brings that authentic Italian bruschetta right into your kitchen. I’ve made it for years as an app, a side dish, or even a light lunch. But what makes it special are the little details I learned from an Italian chef several years ago—like rubbing the garlic directly on the grilled bread and seeding the tomatoes so the toast stays perfectly crisp.

Serve as an appetizer to our Pasta e Piselli or Creamy Smoked Salmon pasta for a meal that will transport you to Italy instantly.

Why You’ll Love this Recipe

• Easy 6-ingredient summer appetizer – Tomatoes, basil, garlic, olive oil, bread and balsamic glaze are all you need.
• Easy prep, no cooking required – Except for toasting the bread or grilling of the bread.
• Authentic Italian recipe – These tips come straight from Italian kitchens that I’ve learned from on my trips to Italy.
• Fan favorite for entertaining – Elegant enough for dinner parties, and easy enough for weekday snacks.

What is Bruschetta al Pomodoro?

Bruschetta al Pomodoro translates to “tomato bruschetta” in Italian. Traditionally served as an antipasto, this dish features toasted bread topped with a fresh tomato mixture, often seasoned with basil, olive oil, and salt. The texture is both crisp and juicy, making it a perfect contrast of warm toast and cool tomato topping.

Ingredients:

Baguette, sliced – Use a crusty baguette and slice into ½-inch rounds for the perfect base.
Extra virgin olive oil – Adds richness to both the tomato mixture and the final drizzle.
Roma tomatoes – Seeded and chopped for a fresh bite without soggy bread.
Fresh basil – Torn or chopped for that signature Italian aroma.
Whole garlic cloves – Rub directly onto the warm toast for a punch of flavor.
Flaky sea salt – Enhances the tomatoes and finishes the dish beautifully.
Balsamic glaze – For a light drizzle on top (optional but delicious).

How to Make Bruschetta al Pomodoro

1. Brush the baguette slices with olive oil and arrange them on a baking sheet. Bake at 400°F for 5–6 minutes, or until lightly golden.

2. While the bread is still warm, rub each slice with a peeled garlic clove.
3. Slice the Roma tomatoes in half and scoop out the seeds. Dice the tomatoes and transfer them to a bowl.

4. Add the basil, olive oil, and flaky sea salt to taste. Toss gently to combine.
5. Spoon the tomato mixture over the toasted bread.

6. Drizzle with balsamic glaze and a little extra virgin olive oil and serve immediately.

Substitutions and Variations

• Bread options – If you don’t have a baguette, try sourdough or ciabatta. Just make sure the bread is sturdy and can hold the tomato topping.
• If it’s not peak tomato season, use cherry tomatoes or Campari tomatoes for better flavor.
• Balsamic glaze – Optional, but adds a sweet and tangy finish. You can also use a high-quality aged balsamic vinegar or skip it entirely for a more traditional take.
• Add fresh mozzarella to the tomato mixture for a Caprese-style variation.

Storage

You can prepare the tomato mixture for bruschetta al pomodoro a few hours ahead and keep it covered in the fridge. Just be sure to toast the bread right before serving so it stays crisp.

If you’re making this for a party, you can store the toast separately at room temperature and assemble everything just before serving. Do not freeze bruschetta, as the tomatoes will lose their texture and the bread will become soggy.

FAQs

More Entertaining Recipes to Try

• Chicken Parm Sliders
• Pepperonata
• Peach Caprese Salad
• Watermelon Mozzarella Skewers

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Bruschetta al Pomodoro

A classic Italian appetizer made with fresh chopped tomatoes, fragrant basil, crusty toasted bread, and a drizzle of balsamic. Simple, seasonal, and always a crowd-pleaser.

Course Appetizer

Cuisine Italian

Keyword basil tomato bruschetta, bruschetta al pomodoro, classic bruschetta recipe, italian bruschetta

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 6 people

Calories 181kcal

Ingredients

• 1 Baguette sliced into 1/2 inch rounds
• 3 tablespoons Extra virgin olive oil plus more for drizzling
• 5-6 Roma tomatoes seeded and chopped
• 10-12 Fresh basil torn or chopped
• 2-3 Garlic cloves peeled
• Flaky sea salt to taste
• Balsamic glaze for drizzling

Instructions

• Brush the baguette slices with olive oil and arrange them on a baking sheet. Bake at 400°F for 5–6 minutes, or until lightly golden.
• While the bread is still warm, rub each slice with a peeled garlic clove.
• Slice the Roma tomatoes in half and scoop out the seeds. Dice the tomatoes and transfer them to a bowl.
• Add the basil, olive oil, and flaky sea salt to taste. Toss gently to combine.
• Spoon the tomato mixture over the toasted bread.
• Drizzle with balsamic glaze and a little extra virgin olive oil and serve immediately.

Video

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A post shared by JENN LAPRADE | ITALIAN RECIPES (@italyinyourkitchen)

Notes

Bread choice: Ciabatta or baguette both work beautifully. For extra flavor, grill the ciabatta on a grill pan or outdoor grill until charred and crisp.

Tomatoes: Use the ripest tomatoes you can find—Roma or heirloom are great picks.

Make-ahead tip: Prepare the tomato mixture up to 1 hour in advance, but toast and assemble just before serving to keep the bread crisp.

Presentation tip: For entertaining, serve the tomato mixture in a bowl next to the toasted bread so guests can assemble their own. This keeps the bread crisp longer.

Drizzle, don’t soak: When using olive oil or balsamic glaze, less is more. A light hand keeps the balance without overpowering the tomatoes.

Nutrition

Serving: 1serving | Calories: 181kcal | Carbohydrates: 22g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 260mg | Potassium: 180mg | Fiber: 2g | Sugar: 3g | Vitamin A: 466IU | Vitamin C: 8mg | Calcium: 52mg | Iron: 2mg

The post Bruschetta al Pomodoro appeared first on Italy In Your Kitchen.

Why You’ll Love These Watermelon Mozzarella Skewers

• No cooking required. Just cube, skewer, and serve up your watermelon and mozzarella creations.
• Healthy and refreshing. Naturally hydrating and light—perfect for hot summer days.
• Make-ahead friendly. Cube the watermelon and prep the mozzarella the day before.
• Perfect for any summer occasion. Barbecues, picnics, pool parties, or even a light dinner appetizer.
• Simple but beautiful. Clean flavors, vibrant colors, and effortless elegance.

Ingredients

• Watermelon – Cut into bite-sized cubes for easy skewering and sweet, juicy flavor that pairs well with mozzarella.
• Fresh mozzarella balls (ciliegine) – These small mozzarella balls are the perfect size, but you can also cut a large mozzarella ball into cubes.
• Fresh basil leaves – Adds a burst of herbaceous summer flavor; do not prep ahead of time.
• Flaky sea salt – Maldon or any finishing salt enhances the sweetness of the watermelon.
• Balsamic glaze – Adds a rich, tangy contrast to the fresh, mild ingredients.

How to Make Watermelon Mozzarella Skewers

1. Cube the watermelon and drain the mozzarella balls if needed.
2. On each skewer or toothpick, layer one cube of watermelon, one basil leaf, one mozzarella ball, and end with another cube of watermelon.
3. Arrange the skewers on a platter.
4. Right before serving, drizzle with balsamic glaze and finish with a sprinkle of flaky sea salt.

Storage and Make-Ahead Tips

You can cube the watermelon and prep the mozzarella balls a day in advance—just store them separately in the fridge. Do not prep the basil ahead of time, as it will darken. Assemble the watermelon mozzarella skewers the morning of your event, and add the glaze and salt just before serving for the best flavor and texture.

Serving Suggestions

• These watermelon and mozzarella skewers are perfect for:
• Poolside snacks
• Summer Picnics
• Summer charcuterie boards
• Backyard dinner parties

For a complete summer dinner party or barbecue spread, these  pair perfectly with my chicken pesto pasta salad.

Print

Watermelon Mozzarella Skewers

These easy watermelon and mozzarella skewers are the ultimate no-cook summer appetizer. Made with just five ingredients, they’re light, refreshing, and perfect for pool parties, picnics, or your next dinner party.

Course Appetizer, Side Dish

Cuisine Italian

Keyword easy appetizers, melon and prosciutto, easy no-cook appetizer, summer appetizers, no cook appetizer, summer recipes

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 people

Calories 24kcal

Equipment

• 4-6 inch skewers

Ingredients

• 2 cups Watermelon cut into ~1-inch cubes, about 24 pieces
• 12 ciliegine mozzarella balls or one large mozzarella ball cut into 12 bite-sized cubes
• 12 small fresh basil leaves
• flaky sea salt such as Maldon, to taste
• 2 tablespoons balsamic glaze for drizzling before serving

Instructions

• Cube the watermelon and drain the mozzarella balls if needed.
• On each skewer or toothpick, layer one cube of watermelon, one basil leaf, one mozzarella ball, and end with another cube of watermelon.
• Arrange on a platter.
• Right before serving, drizzle with balsamic glaze and finish with a sprinkle of flaky sea salt

Video

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A post shared by JENN LAPRADE | ITALIAN RECIPES (@italyinyourkitchen)

Notes

• Use ciliegine mozzarella balls for the perfect size, or cut a large mozzarella ball into cubes.
• Do not prep the basil leaves ahead—they can bruise or turn black in the fridge.
• Wait to drizzle the balsamic glaze and sprinkle sea salt until just before serving for the best flavor and texture.
• Serve chilled for a refreshing, hydrating appetizer on hot summer days.

Nutrition

Calories: 24kcal | Carbohydrates: 6g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.02g | Sodium: 1mg | Potassium: 57mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 288IU | Vitamin C: 4mg | Calcium: 4mg | Iron: 0.1mg

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