Mediterranean Burrata Bowl with Fresh Herbs
A colorful, fresh Mediterranean grain bowl layered with herbed quinoa (or farro), roasted and fresh vegetables, aromatic herbs, and silky burrata cheese. Finished with a drizzle of extra virgin olive oil, lemon, and balsamic glaze, it’s a perfect harmony of textures and flavors — creamy, tangy, and herbaceous.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
For the Grain Base
1 cup cooked quinoa, farro, or couscous
1 tbsp olive oil
½ tsp lemon zest
1 tbsp fresh parsley, chopped
Salt & pepper, to taste
For the Roasted Vegetables:
1 cup cherry tomatoes, halved
1 small zucchini, sliced
1 small red bell pepper, diced
1 tbsp olive oil
½ tsp dried oregano
Salt & pepper, to taste
For the Fresh Elements:
½ cucumber, diced
¼ red onion, finely sliced
Handful of arugula or mixed greens
A few fresh basil leaves
For the Burrata & Dressing:
1 large ball of burrata cheese
1 tbsp extra virgin olive oil
1 tsp balsamic glaze
½ tsp lemon juice
1 tsp fresh thyme, chopped
Optional Toppings:
Toasted pine nuts or walnuts
Cracked black pepper
Chili flakes (for a light kick)
Sea salt flakes
Instructions
1. Cook the Grains
Prepare quinoa or farro according to package directions.
Fluff with a fork, then stir in olive oil, lemon zest, parsley, salt, and pepper.
2. Roast the Vegetables
Preheat oven to 425°F (220°C).
Toss cherry tomatoes, zucchini, and bell pepper with olive oil, oregano, salt, and pepper.
Roast for 15–20 minutes, until slightly caramelized and soft.
3. Prepare Fresh Veggies
Combine cucumber, red onion, and arugula in a bowl.
Drizzle lightly with olive oil and lemon juice; toss to coat.
4. Assemble the Bowl
In a serving bowl, add the herbed grain base.
Arrange roasted vegetables and fresh veggies around it.
Place the burrata ball in the center.
Drizzle with olive oil, balsamic glaze, and sprinkle with fresh thyme or basil.
Add nuts, sea salt, and pepper to finish.
Notes & Tips
Make it heartier: Add grilled chicken, salmon, or chickpeas.
For a lighter version: Skip grains and serve it as a salad with roasted veggies and burrata.
Presentation tip: Tear the burrata open just before serving for that creamy, irresistible look.
Meal prep: Assemble all components except burrata; add it fresh before eating.
Frequently Asked Questions
Q: Can I use mozzarella instead of burrata?
Yes! Fresh mozzarella is a good alternative, but burrata gives a creamier, more luxurious texture.
Q: Can I serve it warm or cold?
Both work beautifully — serve warm for comfort or chilled for a refreshing summer meal.
Q: What herbs pair best?
Fresh basil, parsley, mint, and thyme all complement burrata’s creaminess perfectly.
Nutritional Information
Calories: ~470 kcal
Protein: 19 g
Carbohydrates: 38 g
Fat: 27 g
Fiber: 6 g