Preheat your grill to medium-high heat, around 400°F (200°C). Grill the sweet peppers for about 8-10 minutes, turning occasionally, until blistered and softened. Let cool slightly before slicing them into strips.

In a cast-iron skillet on the grill, add a splash of olive oil, then toss in cherry tomatoes with minced garlic and chopped rosemary. Sauté for approximately 4-5 minutes until the tomatoes burst and are soft.

While the tomatoes cook, slice the rustic bread into thick pieces. Toast on the grill for about 2-3 minutes per side until golden brown and crispy.

In a large serving bowl, combine the grilled peppers, burst cherry tomatoes, and a handful of tangy olives. Tear the crispy bread into bite-sized pieces and add it to the bowl.

Tear the creamy burrata into large pieces and distribute them on top. Drizzle with olive oil and vinegar while adjusting to taste.

Sprinkle freshly chopped garlic chives over the salad for added color and flavor.

Serve the salad immediately while the bread is still crispy for the best experience.