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A close up of peach panzanella salad with a spoon.

Peach and Pita Panzanella Salad with Burrata + Dukkah

Teri & Jenny
5 from 1 vote
Prep Time 30 mins
Cook Time 15 mins
Chill Time 30 mins
Servings 4

Ingredients
  

finely ground dukkah

  • ½ cup shelled pistachios
  • ¼ cup shelled walnuts
  • 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 small shallot, minced
  • 2 lemons, zested and juiced
  • 1 teaspoon za’atar seasoning
  • ½ cup extra virgin olive oil
  • salt and pepper to taste

assembly

  • 3 whole wheat pitas, torn into pieces and toasted
  • 2 peaches, pitted and thinly sliced
  • 2 Persian cucumbers, halved lengthwise and thinly sliced on a bias
  • 1 large ball burrata
  • thinly sliced chives

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.
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