Summer Chopped Salad with Burrata and Dreamy Dill Buttermilk Dressing
This recipe calls for raw corn cut fresh from the cob. Feel free to use leftover grilled corn (or even thawed from frozen), but raw corn is sweet and crunchy and awesome in a salad.
Servings 4 as a side
Ingredients
for the dressing
- 1/4 cup sour cream
- 1/4 cup Greek yogurt
- 2 heaping tablespoons minced dill leaves
- 1/2 teaspoon minced garlic smashed with a little salt (one small clove)
- 1 tablespoon honey
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon chopped chives or minced green onions
- 1/2 teaspoon lemon zest
- 1/2 teaspoon Kosher salt
- 1/2 to 1 cup buttermilk I used 3/4 cup
for the salad
- 4 cups chopped greens such as romaine and baby kale
- kernels from 1 ear of corn raw
- 1 peach chopped
- 6 cherry tomatoes quartered
- 1 tablespoon small diced red onions
- 1/2 cup oven-roasted chickpeas*
- 1 ball of burrata sliced into wedges
- 1 teaspoon minced dill leaves
- 1 teaspoon minced cilantro leaves
- salt and freshly ground black pepper
Instructions
for the dressing
- Add all ingredients except buttermilk to a medium bowl and whisk until combined. Add 1/2 cup buttermilk and whisk thoroughly. Test the consistency and add more buttermilk until it reaches your preferred pourability. I used 3/4 cup, which makes it pourable but tangy rich. Taste, and add more salt if desired. Let sit in the fridge for at least 2 hours before serving. (For best results, taste again after the rest, and add more salt a pinch at a time as needed.)
for the salad
- Spread the greens on a large platter. Top with the corn, peaches, tomatoes, red onions, and chickpeas. Arrange burrata slices over the salad, and sprinkle with the herbs and a couple of pinches of salt and pepper. Serve the buttermilk dressing on the side.