Need Help?
1-800-111-2222
info@foodsnots.com
Need Help:
Search
BBQ & Grill

Zucchini Salad with Burrata

This zucchini salad is a taste of peak-season bliss, combining sun-kissed zucchini with the creaminess of burrata cheese. Pink peppercorns offer a sweet, fruity and slightly floral taste that pairs nicely with the citrus flavors in the dressing; however, freshly ground black pepper can be used in their place.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 2 tablespoons lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons honey
  • 2 teaspoons dijon mustard
  • 1/4 teaspoon grated garlic
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pink or black peppercorns, plus more for garnish
  • 3 large zucchinis (about 9 ounces each), stem ends trimmed
  • 2 tablespoons torn fresh basil
  • 1 tablespoon chopped fresh dill, plus more for garnish
  • 1 (4.4-ounce) ball burrata cheese, torn into 1/2-inch pieces

Directions

  1. Whisk lemon juice, oil, honey, mustard, garlic, salt and pepper together in a small bowl until emulsified. (Alternatively, place ingredients in a Mason jar or other container with a tight-fitting lid; shake until combined.)
  2. Using a vegetable peeler or a mandoline, shave zucchini lengthwise into thin ribbons; discard seedy centers. Transfer to a large serving dish. Add 2 tablespoons of the dressing, basil and dill; toss until fully coated. Top with burrata and drizzle with the remaining dressing. Garnish with additional dill and pepper, if desired.