Just the look of this salad is enough to make you want to dig right in. It features the interplay of warm and cool, roasted and toasted, soft and crisp.
There's minimal prep work and one-pan ease for the oven-browned chunks of zucchini and tender yellow-fleshed potatoes. Burrata, a creamy version of fresh mozzarella, is getting easier to find in some markets, or you could use fresh mozzarella instead.
I especially like the mix of different greens: Dandelion greens, mache and basil work well here, but keep the combination of watercress, purslane and butter lettuce in mind for another time.
You don't even have to make a dressing – drizzles of extra-virgin olive oil and sherry vinegar do the trick.
Never miss a local story.
Roasted Zucchini, Potato and Burrata Salad
Adapted from "Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes," by the editors of Real Simple magazine (Oxmoor House, 2016).
8 ounces burrata cheese or fresh mozzarella
2 or 3 medium zucchini (11 to 14 ounces total)
1 pound small Dutch gold or Yukon Gold potatoes
3 tablespoons extra-virgin olive oil, divided
1/2 teaspoon kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
1/4 cup pine nuts
About 12 ounces mixed greens (about 6 cups total)
1/4 cup packed basil leaves
2 tablespoons sherry vinegar (or red wine vinegar)
Preheat the oven to 400 degrees. Let the burrata come to room temperature.
Meanwhile, trim the zucchini, then cut crosswise into 1 1/2-inch-long rounds or half-cylinders. Cut the potatoes into halves or quarters, depending on their size.
Place the vegetables on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil and season with the salt and pepper, tossing to coat and making sure the cut sides are facing down. Roast for 20 to 25 minutes, until tender. When you turn the zucchini pieces and potatoes over, they should be nicely browned on the cut sides.
While they're in the oven, toast the pine nuts in a small, dry skillet over medium-low heat for a few minutes, shaking it to avoid scorching, until they are fragrant and golden brown. Let cool.
Arrange the greens on a platter. Tear the basil leaves and add to the greens. Season lightly with salt and pepper. Add the roasted zucchini and potatoes and toasted pine nuts. Cut or tear the burrata, arranging pieces around the platter.
Drizzle with the vinegar and the remaining tablespoon of oil. Serve right away.
Per serving: 420 calories, 17 g protein, 29 g carbohydrates, 29 g fat, 10 g saturated fat, 40 mg cholesterol, 380 mg sodium, 5 g dietary fiber, 4 g sugar
Yield: 4 servings.