Benny Blanco wears many hats. By day, he’s a producer and award-winning songwriter who’s created hits with the likes of Ed Sheeran, Katy Perry, and Maroon 5. But in his downtime, he’s fond of cooking for friends and family — so fond, in fact, that he’s sharing some of his go-to meals in Open Wide: A Cookbook for Friends.

Among his favorite dishes is this show-stopping caprese salad that gets extra depth from deeply roasted peppers. Pro-tip: “If you don’t feel like roasting your own peppers,” Blanco writes, “buy the best jarred peppers you can and you’ll be able to make this salad in two seconds.” Which means that all that stands between you and an easy, no-cook, weeknight meal is the effort it takes to open a jar.

Blanco says that you can’t skimp on one specific ingredient, though: “Be sure to add the truffle oil. I promise you it’s worth it.”

You’ll mix that oil with dijon, balsamic, honey, and mayo. As simple as it sounds, Blanco says that you truly won’t regret making this stellar sauce: “It’s the best dressing I’ve ever had in my life. You’ll want to lick the platter when the salad is gone.”

Watch Blanco teach our very own Katie Couric and fellow cookbook author Jake Cohen how to make this dish in the video below, then scroll on for the full recipe so you can recreate it yourself with ease.

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Caprese with Roasted Pepper and Burrata

Serves 8

Ingredients

2 red or orange bell peppers, seeded and halved
Olive oil
Kosher salt and freshly ground black pepper
2 teaspoons dijon mustard
¼ cup balsamic vinegar
1 teaspoon honey
2 tablespoons mayonnaise
½ teaspoon truffle oil
1 pint cherry tomatoes, halved
2 (6- to 8-ounce) balls burrata or fresh mozzarella, torn
Fresh basil leaves, for garnish

Instructions

Preheat your broiler with the rack in the upper third of the oven. Place the peppers, skin side up, on a foil-lined baking sheet. Drizzle with a bit of oil and sprinkle with salt and pepper. Broil until well charred. Place in a bowl and cover with plastic. Let steam for about 10 to 20 minutes until softened and cool enough to handle. Discard the skin by rubbing it with a paper towel. You don’t have to remove the skin, but it feels a little bit better to eat if you do. Slice into strips and set aside.
In a small bowl, combine the dijon, balsamic, honey, mayo, and truffle oil. Whisk until well combined. Spread on the bottom of a plate or platter.
Build the salad on top of the dressing, sprinkling the peppers and tomatoes to fill the plate. Nestle the torn burrata into the veggies. Drizzle with a bit of olive oil and season with salt and pepper. Sprinkle with basil leaves.