Burrata, Grilled Vegetable and Risoni Salad


4 serves
20 minutes


Elevate your salad game with this flavour filled risoni salad. Packed full of fresh vegetables and lightly dressed, it’s the perfect salad for entertaining. By adding two Burrata balls it will definitely wow the guests when you cut them open for serving.




2 Burrata
375g risoni (orzo)
3 zucchinis
1 red onion
120g marinated chargrilled capsicum
1/2 cup pitted green olives (halved)
150g cherry tomatoes (halved)
handful of baby spinach
pinch of fresh parsley
1 lemon (juiced)
3 tbsp extra virgin olive oil
salt and pepper


1 Cook risoni for 8-9 minutes or as per instructions displayed on the package. Use 1:2 pasta and water ratio. Drain well and cool.
2 Slice tomatoes, pitted olives. Chop marinated peppers and slice the red onions thinly. Chop parsley.
3 Thinly slice zucchinis lengthwise, brush or spray with olive oil, season with salt and gently cook both sides on the griddle pan. Remove from the heat.
4 Whisk together olive oil, lemon juice, salt and pepper. If you prefer a sweeter dressing, add 2 tbsp honey.
5 Mix together all salad ingredients and blend in some baby spinach prior to serving. Drizzle with the dressing and top with Burrata. To witness the creamy filling of Burrata oozing out into the salad, bring the Burrata to room temperature before serving.

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Italian food culture has always tied into the big events in the ecclesiastical calendar, and Easter was one of the biggest celebrations of them all in the Cicchiello house. They always included Rosa’s famous pizza piena, lasagna and ricotta rice cake. We are so pleased to share with you these recipes made with love and tradition, from our home to yours. Buona Pasqua!