Peach and Pita Panzanella Salad with Burrata and Homemade Dukkah
A Middle Eastern-inspired twist on the classic Italian bread salad, featuring sweet summer peaches, creamy burrata, and crunchy toasted pita. The homemade dukkah adds layers of nutty, spiced flavor with pistachios, walnuts, sesame seeds, and aromatic spices. Perfect for entertaining or a special lunch when peaches are at their peak. The salad benefits from a brief rest to let the pita absorb the bright lemon vinaigrette, while the dukkah can be made ahead and stored for future use.
Ingredients
- 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
- 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
- 3 whole wheat pitas, torn into pieces and toastedsourdough bread1:1availability
cut into chunks and toast
- 2 peaches, pitted and thinly sliced
- 2 Persian cucumbers, halved lengthwise and thinly sliced on a biasEnglish cucumber1:1availability
slice thinner
- 1 large ball burrata
- chives, thinly sliced
Instructions
- 1
Toast pistachios and walnuts in a skillet over medium-low heat for 4 to 5 minutes, shaking frequently to prevent burning
- 2
Transfer nuts to food processor and pulse until evenly ground, then transfer to mixing bowl
- 3
Toast sesame seeds in the same skillet for 2 to 3 minutes, then add to nut mixture
- 4
Toast coriander, cumin seeds and peppercorns in skillet for 3 to 4 minutes until fragrant
- 5
Grind toasted spices in food processor or spice grinder until fine
- 6
Combine ground spices with nuts and sesame seeds, add sea salt and stir until incorporated
- 7
Whisk together garlic, shallot, lemon zest and juice, and za'atar in large bowl
- 8
Slowly drizzle olive oil while whisking to create vinaigrette, season with salt and pepper
- 9
Add toasted pita and cucumbers to vinaigrette and toss together
- 10
Refrigerate salad for at least 30 minutes and up to 2 hours
- 11
Add peaches just before serving and gently toss
- 12
Transfer to platter, top with burrata, sprinkle generously with dukkah and chives
Tips
Make dukkah ahead and store in an airtight container for up to 3 months - it's great on salads, roasted vegetables, and grilled meats.
Don't add peaches until just before serving to prevent them from becoming mushy and releasing too much juice.
Let the pita soak in the vinaigrette for at least 30 minutes to absorb the flavors, but not more than 2 hours to avoid sogginess.
Good to Know
Store assembled salad covered in refrigerator for up to 1 day, though texture is best within 4 hours. Store dukkah separately in airtight container for up to 3 months.
Make dukkah up to 3 months ahead. Prepare vinaigrette and toast pita up to 1 day ahead. Assemble salad with cucumbers up to 2 hours before serving, adding peaches just before serving.
Serve immediately after adding peaches and burrata for best texture. Present on a large platter for family-style sharing.
Common Mistakes
Don't over-process the nuts in dukkah - pulse to avoid making nut butter
Don't let pita soak longer than 2 hours to avoid mushiness
Don't add peaches too early to prevent excess liquid and loss of texture
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I make this salad without the dukkah?
Yes, the salad is delicious on its own or you can substitute with toasted pine nuts, chopped pistachios, or store-bought za'atar for added texture and flavor.
What if my peaches aren't perfectly ripe?
Slightly underripe peaches actually work well in this salad as they hold their shape better. Avoid very hard peaches, but don't worry if they're not super soft.
How long will leftover dukkah keep?
Store dukkah in an airtight container in a cool, dry place for up to 3 months. It's versatile and great sprinkled on yogurt, hummus, or roasted vegetables.