Peach, Arugula & Burrata Salad
Peach, Arugula & Burrata Salad
About this Recipe
Ripe, juicy summer peaches are perfect for salads. The lush, silken, fragrant fruit is 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.
The Benefits
A bowl of salad for a healthy heart! Peaches, arugula, and coriander seeds are full of compounds with anti-inflammatory benefits. Rich in vitamins A, C, and fiber, peaches are also high in potassium, which helps lower blood pressure. Along with vitamins A, C, K (lots of it), iron and calcium, nitrates, and sulforaphane in arugula help improve blood vessel function and protect against heart disease by reducing oxidative stress and inflammation. Coriander seeds are full of antioxidants such as quercetin and beta-carotene that protect cells from damage. All three also add fiber, which promotes healthy digestion. The burrata, besides its great taste, adds to the mix, some more calcium and a dash of protein.
Ingredients
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
-
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. -
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. -
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.
About the author
Betty Hallock
More by Betty Hallock
