Heirloom Tomato Carpaccio with Burrata

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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

5 from 3 votes
Ever buy too many tomatoes during tomato season? ME TOO!! Here's one of my favorite salads to use up that bounty of summer!
Prep Time 5 mins
Cook Time 0 mins
Total Time 5 mins
Course Side Dish, Salad
Cuisine Italian, Mediterranean
Servings 6 people


  • 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 soaked sumac, lemon juice, pomegranate molasses, garlic, red wine vinegar and olive oil. Whisk to combine and season with salt as needed


  1. 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!

    1. If I don’t already have pomegranate molasses, is it essential or is there a good substitute?

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

  3. 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!

  4. The dressing recipe says to soak the sumac in 4 tsp of water then the instructions say to add water to the soaked sumac. I’m confused , do you add more water ? The sumac couldn’t be soaked if you haven’t already added water, yet the recipe only calls for 4 tsp of water to soak it in.

    1. no extra water – you just combine the water soaked sumac and the rest of the ingredients and you’re off to the races!

  5. First, I love EVERYTHING you cook and the recipes!!! Thank you

    Really want to make this tonight, but I only have Sumac spice in a jar!!! Could I use that?

  6. 5 stars
    First, I love everything you cook and all of your recipes! Thank you

    I really want to make this tonight, but only have Sumac spice in a jar, could I make it work?

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