Peach Burrata Salad With Tahini Dressing
A fresh summer salad made with grilled peaches, creamy burrata, mixed greens, pistachios, fresh herbs, and a simple tahini dressing.
Servings: 4 servings
Ingredients
- 4 medium peaches halved and pitted (firm ones work best when grilling!)
- 1 tablespoon olive oil
- 1 tablespoon honey
- Salt and Black pepper to taste
- 4 cups mixed greens arugula & baby spinach
- 2 tablespoons fresh basil torn
- 1 tablespoon fresh mint torn
- 8 ounces burrata
- ½ cup roasted shelled pistachios lightly chopped or crushed
- 1 small red onion finely sliced
Tahini Dressing:
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 1 tablespoon honey
- ½ teaspoon Dijon mustard
- ¼ teaspoon cumin
- ¼ teaspoon black pepper
- ½ teaspoon fine kosher salt
- 1-2 tablespoons warm filtered water
Instructions
- Toss the 4 medium peaches (halved, pitted) with 1 tablespoon olive oil, 1 tablespoon honey, and Salt and Black pepper. Heat a grill pan over medium-high heat.
- Grill the peaches cut-side down for about 2 minutes per side, until charred. Remove and allow to cool.
- Whisk 2 tablespoons tahini, 2 tablespoons lemon juice, 3 tablespoons olive oil, 1 tablespoon honey, ½ teaspoon Dijon mustard, ¼ teaspoon cumin, ¼ teaspoon black pepper, and ½ teaspoon fine kosher salt until smooth. Add 1-2 tablespoons warm filtered water gradually until the dressing is pourable.
- Lightly toss the 4 cups mixed greens, 2 tablespoons fresh basil (torn), 1 tablespoon fresh mint (torn) and with a bit of dressing, then arrange on a platter. Add grilled peaches.
- Tear 8 ounces burrata over the top and sprinkle with ½ cup roasted shelled pistachios (chopped). Add 1 small red onion (sliced), then finish off by drizzling the remaining dressing.
Notes
Balsamic Drizzle: You can swap the tahini dressing for a simple drizzle of balsamic vinegar for a tangier taste.
Bulk up the salad: Add croutons, cooked chickpeas, or shredded chicken for a more satisfying salad.
Add more veggies: Toss in a handful of cherry tomatoes, diced cucumber or shredded carrot.
Storage: You can store the salad (undressed) in an airtight container in the fridge for up to 3 days. Store the tahini dressing in a separate container in the fridge for up to 1 week.
Nutrition
Calories: 513kcal | Carbohydrates: 34g | Protein: 16g | Fat: 40g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Cholesterol: 40mg | Sodium: 333mg | Potassium: 512mg | Fiber: 5g | Sugar: 24g | Vitamin A: 1519IU | Vitamin C: 22mg | Calcium: 353mg | Iron: 2mg