Heirloom Tomato Carpaccio with Burrata

Rating:

Total Time:

5 minutes

Difficulty:

Easy

Heirloom Tomato Carpaccio with burrata, fresh herbs and a sumac dressing… hello summer on a plate.

Recently I’ve been feeling like another culinary adventure needs to happen. I want to jet off to some part of the world and learn all about a few style of cooking and eat my way through the city. But as of this moment, there’s not currently anything on the agenda that involves a 9+ hour flight and lots of food. So whenever that happens, obviously I like hop into the kitchen and spruce up some recipes with little twists. This Heirloom Tomato Carpaccio with Burrata has been on repeat since tomato season exploded and recently I started drizzling it with a sumac vinaigrette. Oh. My. Gosh. It’s everything.

I’ve used sumac a time or two here on What’s Gaby Cooking – like back in the day when we made those Chicken Kefta Wraps. Or on my Fattoush Salad, which is you haven’t tried it yet, GET ON IT! It’s one of those spices I keep on hands at ALL TIMES as it has a tangy lemony flavor without being tart like straight up lemon juice. It’s perfect on tomatoes and gives the burrata a bright pop of flavor on what is otherwise creamy and decadent. Try this immediately. Don’t forget the herbs. Everything combined together in one big bite is basically the best thing ever.

Heirloom Tomato Carpaccio

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Description:

Ever buy too many tomatoes during tomato season? ME TOO!! Here's one of my favorite salads to use up that bounty of summer!

By:
Gaby Dalkin
Rating:
Servings:
6
Prep Time:
5 minutes
Cook Time:
0 minutes
Total Time:
5 minutes
Course:
Side Dish
Cuisine:
Italian

Ingredients

  • 8 ripe heirloom tomatoes sliced
  • 1-2 balls of burrata
  • A handful of small basil leaves
  • handful of dill leaves
  • handful of sliced green onions

For the Sumac Dressing

  • 4 teaspoons ground sumac soaked in 4 teaspoons warm water for 15 minutes
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons pomegranate molasses
  • 2 small garlic cloves minced
  • 2 teaspoons red wine vinegar
  • 3/4 cup extra-virgin olive oil
  • Kosher salt to taste

Instructions

  • Arrange the sliced tomatoes on a platter. Tear the burrata into pieces and arrange on the tomatoes or tucked in. Scatter with the herbs. Drizzle with the vinaigrette as needed. Season with salt and pepper.
  • For the dressing, in a smaller bowl, combine the water with soaked sumac, lemon juice, pomegranate molasses, garlic, red wine vinegar and olive oil. Whisk to combine and season with salt as needed
Heirloom Tomato Carpaccio: Chef Vision

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23 comments

  1. Gerry Speirs

    Seriously can’t go wrong serving this, so fresh and healthy!!

  2. Liz @ Floating Kitchen

    Sumac isn’t an ingredient that I’ve really played with much. I definitely want to experiment with it more. And especially in this salad. Can’t get enough tomatoes this time of year!

  3. Heather Christo

    My God this is so beautiful! I absolutely love the colors and how fresh and simple this is!

  4. Lexi @Lexi’scleankitchen

    You had me at burrata! Such a perfect way to celebrate tomato season!

  5. Jeanine

    I love everything with tomatoes right now! I’ll take this + a glass of wine + a patio 🙂

  6. Sammy OYOLA

    Perfect picture for my wife’s kitchen wall…tasty. Love that skinny fork.

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    […] 5. Heirloom Tomato Carpaccio with Burrata […]

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    • Gaby

      You can get it on amazon! Spice stores have it! Whole foods sometimes too!

  9. courtney

    this looks delicious! what’s the reason for soaking the sumac in water?

    • Gaby

      it lets the sumac kinda bloom so it’s more flavorful

  10. Bridge L

    What a stunning dish! Do you keep pomegranate molasses on hand? Not even sure where I’d find that anywhere but a specialty grocer…

  11. Sophia

    What are some substitutions for pomegranate molasses? Or if I can find it, what else can I make with that ingredient? I’ve just never even heard of it!

  12. Seattle cook

    This is delicious! Served it to guests tonight~we loved it. Grilled bread is a must.

  13. Rishi Sharma

    5 stars
    Tastes very good. My family loved it. Will definitely make it again.