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.
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
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