Heat your grill to medium-high. Slice the sweet peppers in half and remove the seeds. Grill them, cut side down, for about 5-7 minutes until they are tender and charred. Remove from the grill and let cool slightly before slicing into strips.

In a skillet over medium heat, add a drizzle of olive oil and toss in the burst cherry tomatoes along with minced garlic and a sprig of rosemary. Sauté them for about 4-5 minutes, gently shaking the pan until they burst and release their juices.

In a small bowl, whisk together balsamic vinegar, minced garlic, and your choice of chopped fresh herbs. Allow the dressing to sit for about 5 minutes to meld the flavors.

In a large mixing bowl, combine the grilled pepper strips, burst cherry tomatoes, tangy olives, and sliced crispy grilled bread.

Drizzle the prepared dressing generously over the salad mixture. Toss everything together until all ingredients are lightly coated.

On a large serving platter, place the salad mixture and make room in the center for chunks of creamy burrata cheese. Serve immediately.