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
- 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
- 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