Peach, Arugula & Burrata Salad

Recipe PREP 10 min COOK 2 min (for toasting the coriander seeds)
Peach, Arugula & Burrata Salad

Peach, Arugula & Burrata Salad

PREP 10 min COOK 2 min (for toasting the coriander seeds)

Description

Ripe, juicy summer peaches are great with the slight bitterness of arugula and the punch of coriander. And their bright acidity makes them a good match with burrata and its stracciatella-and-cream interior. Peaches, arugula, and coriander seeds are packed with anti-inflammatory compounds. Burrata adds calcium and protein, rounding out the dish for overall wellness.


Ingredients

4 SERVES

Coriander Vinaigrette

  • 1½ Tbsp (7 g) coriander seeds
  • 1/3 cup (80 ml) white wine vinegar
  • Juice of 1/2 lemon
  • 1/2 tsp salt
  • Freshly ground black pepper
  • 1/2 cup (120 ml) olive oil
  • 1/2 shallot, finely chopped
  • 1 garlic clove

Salad Body

  • 6 cups (120 g) baby arugula
  • 1 handful (20 g) basil
  • ¼ tsp salt
  • Freshly ground black pepper
  • 2 peaches, cut into slender wedges
  • 4 oz (120 g) burrata

Directions

  1. Step 1
    In a small, dry skillet over medium heat, toast the coriander seeds until fragrant, about 2 minutes. Using a mortar and pestle, grind the seeds to a very coarse mixture.
  2. Step 2
    In a small bowl, whisk together the vinegar, lemon juice, salt, and several grinds of black pepper. Mix in the olive oil, shallot, garlic, and coriander seeds. Taste and adjust the seasoning. Set aside.
  3. Step 3
    In a large salad bowl, toss the arugula and basil with ¼ tsp salt and a few grinds of black pepper. Toss in the peach wedges. Dollop the burrata over the salad. Before serving drizzle on the coriander vinaigrette as desired. Any leftover vinaigrette will keep covered in the refrigerator, for up to 1 week.
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