Spicy Calabrian Chili Burrata Bowl (Printable)
Vibrant Italian bowl with creamy burrata, roasted tomatoes, and spicy chili oil over wholesome farro.
# What You’ll Need:
→ Grains
01 - 1 cup farro (or quinoa or brown rice)
02 - 2 cups water
03 - 1/2 teaspoon kosher salt
→ Roasted Tomatoes
04 - 2 cups cherry tomatoes, halved
05 - 2 tablespoons olive oil
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon black pepper
08 - 1/2 teaspoon dried oregano
→ Vegetables & Greens
09 - 2 cups arugula (rocket)
10 - 1/2 small red onion, thinly sliced
11 - 1/2 cucumber, thinly sliced
→ Cheese & Toppings
12 - 2 balls (about 8 oz/225 g total) fresh burrata cheese
13 - 2 tablespoons Calabrian chili oil (jarred or homemade; more to taste)
14 - 1/4 cup fresh basil leaves, torn
15 - 2 tablespoons toasted pine nuts
→ Dressing
16 - 2 tablespoons extra virgin olive oil
17 - 1 tablespoon balsamic vinegar
18 - 1 teaspoon honey
19 - Salt and pepper, to taste
# How-To Steps:
01 - Preheat the oven to 400°F (200°C).
02 - Arrange cherry tomatoes on a baking sheet. Drizzle with olive oil, sprinkle with sea salt, black pepper, and dried oregano. Roast for 18–20 minutes, until softened and caramelized.
03 - Meanwhile, rinse the farro. In a medium saucepan, combine farro, water, and salt. Bring to a boil, reduce to a simmer, cover, and cook for 15–20 minutes (or according to package instructions) until tender. Drain any excess water and fluff with a fork.
04 - In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper for the dressing.
05 - To assemble, divide farro between four bowls. Top each with arugula, roasted tomatoes, red onion, and cucumber.
06 - Tear the burrata into chunks and place over the bowls. Drizzle with Calabrian chili oil and prepared dressing.
07 - Garnish with fresh basil and toasted pine nuts. Serve immediately.
# Expert Advice:
01 -
- The roasted tomatoes become candy sweet while the chili oil brings this incredible warmth that sneaks up on you
- Its one of those meals where every bite tastes different and better than the last
02 -
- The burrata melts into warm farro like nothing else so do not let your grain get completely cold before assembling
- Roasting the tomatoes longer than you think you should is the secret to that deep concentrated flavor
03 -
- Buy your Calabrian chili oil from an Italian market or online the jarred stuff is infinitely better than trying to make your own
- Let the roasted tomatoes cool slightly on the baking sheet they will release easier and develop even more flavor