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herb garden salad with burrata

Herb Garden Salad with Burrata

  • Author: Megan B-L
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Salad


  • 1 teaspoon salt
  • ¾ cup orzo pasta
  • ¾ cup bulgar wheat
  • ~ 1 cup lightly packed fresh herbs (dill, basil, mint, cilantro, parsley—see Note), roughly chopped
  • 1 cup snap peas, chopped into ½-inch pieces
  • 1 pint cherry tomatoes, halved
  • 4 burrata balls
  • salt & pepper, to taste


  • juice of 1 lemon
  • ¼ cup olive oil
  • 1 clove garlic, grated or minced
  • 1 small shallot, minced
  • salt & pepper, to taste


  1. Bring about 7 cups water and 1 teaspoon salt to boil in a medium-large pot. Add bulgar and boil uncovered for 2 minutes, then add orzo and boil uncovered for 9 minutes. Strain well with a mesh strainer.
  2. Meanwhile, add all vinaigrette ingredients to a jar or bowl and shake/whisk until combined. 
  3. When orzo & bulgar are cooked, transfer to a bowl and add vinaigrette, herbs, snap peas, and cherry tomatoes. 
  4. Divide among 4 bowls, then add a burrata ball to each. Salt & pepper to taste. Enjoy! 


  • For the herbs, I recommend going heavy on basil so that the flavors err more towards caprese and less like tabbouleh. Unless tabbouleh is your thing. Then go heavier on parsley and mint. Or experiment and do what you want!
  • If you can’t find burrata, little mozzarella balls or chopped fresh mozzarella would be great substitutes. 

Keywords: caprese, tabbouleh, burrata, easy, vegetarian