Peach and Pita Panzanella Salad with Burrata + Dukkah
User Reviews
5
2 reviews
Excellent
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Prep Time
30 mins
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Cook Time
15 mins
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Chill Time
30 mins
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Servings
4
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Course
Salad
Peach and Pita Panzanella Salad with Burrata + Dukkah
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
finely ground dukkah
- ½ cup pistachios shelled
- ¼ cup walnuts shelled
- ¼ cup sesame seeds
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1 teaspoon black peppercorns
- 1 teaspoon sea salt flakes lightly crushed between your fingers
lemon + za’atar vinaigrette
- 1 garlic clove, minced
- ½ shallot small, minced
- 2 lemon zested and juiced
- 1 teaspoon za’atar seasoning
- ½ cup extra virgin olive oil
- salt to taste
- black pepper to taste
assembly
- 3 whole wheat pita torn into pieces and toasted
- 2 peach pitted and thinly sliced
- 2 Persian cucumber halved lengthwise and thinly sliced on a bias
- 1 burrata large ball
- chives thinly sliced
Instructions
- For dukkah: Place pistachios and walnuts in a skillet and place over medium-low heat. Lightly toast nuts for 4 to 5 minutes, shaking the pan frequently to prevent burning and lowering the stove temperature as needed.
- Remove from heat and transfer to a food processor. Pulse the nuts until evenly ground (I like my dukkah to be on the finer side, but you can make the nuts coarser).
- Transfer ground nuts to a mixing bowl.
- Pour sesame seeds into the skillet and return skillet to heat. Toast for 2 to 3 minutes and transfer sesame seeds to the nut mixture.
- Pour coriander, cumin seeds and peppercorns in the skillet and toast for 3 to 4 minutes or until fragrant.
- Transfer toasted seeds to the food processor (or a spice grinder) and finely grind mixture. Transfer spices to bowl with nuts and sesame seeds, add sea salt flakes and stir until completely incorporated.
- Store dukkah in a cool, dry place, in an airtight container for up to 3 months.
- For vinaigrette: Place all ingredients, except oil, into a large bowl and whisk together. While whisking, slowly drizzle oil into the mixture until fully incorporated. Season with salt and pepper.
- To assemble: Top vinaigrette with toasted pita and cucumbers and toss together. Refrigerate for at least 30 minutes and up to 2 hours. Before serving, add peaches to the salad and gently toss together. Pour salad onto a platter and top with burrata. Sprinkle with a generous amount of dukkah and sone chives and serve.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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