Wedge Salad with Charred Cherry Tomatoes, Burrata and Tahini Green Goddess Dressing

A wedge salad is a crowd-pleaser and for good reason— the components usually are made up of crunchy lettuce, creamy dressing and some mouth-watering toppings. This version has all of those and takes advantage of summer’s best produce (though you can definitely make it any time of year!) The Green Goddess dressing uses tahini as its base, resulting in a complex nutty flavor that pairs so perfectly with all of the herbs— it’s creamy and herby and so delicious. I’ve actually paired it with cold noodles for a perfect summer lunch. The charred cherry tomatoes take minutes and bring out their inherent sweetness. The pairing of the still-warm cherry tomatoes with the cold burrata and iceberg is delicious.

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Serves 4

INGREDIENTS

1 head of iceberg
1 pint cherry tomatoes
1 tsp olive oil
8 oz burrata
1 cup corn kernels, cooked
1 tsp za’atar, plus more for finishing
Flaky Sea Salt, for finishing
Herbs, for garnish

Tahini Green Goddess Dressing
¼ cup olive oil
½ cup tahini
2 tbsp lemon juice
½ cup parsley, packed
1 cup packed soft herbs: basil, mint, dill, tarragon
½-¾ cup water as needed
½ tsp salt
¼ tsp pepper

METHOD

In a non-stick pan or cast iron over high heat, add olive oil, za’atar and cherry tomatoes. Sauté and stir until tomatoes start to char and burst slightly— 1-2 minutes. Remove from heat and cover. Set aside.

To make the dressing, combine olive oil, tahini, lemon juice, herbs, salt and pepper in a food processor and blend until smooth. Add water, ¼ cup to start and continue as need and blend until smooth and creamy.

Remove outer leaves of iceberg, trim and cut into 8 wedges, cutting thru stem first to ensure wedges stay intact

To plate, arrange wedges on a large platter, then add cherry tomatoes and corn. Tear burrata into bite sized pieces and add. Drizzle generously with dressing. Garnish with herbs and finish with za’atar and flaky sea salt and serve.