Peak summer salad with burrata and dumpling sauce

INGREDIENTS:

2 freestone peaches, sliced into wedges

2 beefsteak or heirloom tomatoes, cored and sliced into wedges

½ English cucumber, halved lengthwise and sliced into half moons

Dumpling Sauce (recipe below)

1 ball (8 oz/225 g) fresh burrata cheese (see note)

A drizzle of extra virgin olive oil

GARNISHES

Fresh cilantro and/or basil (Thai or Italian), chopped

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1 tbsp roasted white sesame seeds

1 tbsp GF fried garlic or shallots

1 tsp chili oil (such as chili crisp)

Fresh edible flowers, for garnish (optional)

DAIRY-FREE/PLANT-BASED OPTION

Burrata → soft or silken tofu

METHOD
1. In a large bowl, combine the peaches, tomatoes, and cucumbers. Toss with half of the dumpling sauce. Using a slotted spoon, transfer the salad to a large platter, leaving behind any liquid to discard.

2. With the same slotted spoon, make a crater in the center of the salad and nestle the burrata inside. Lightly drizzle olive oil and the remaining dumpling sauce over top. Sprinkle with the garnishes. Using a small paring knife, cut the burrata into four to six pieces.

NOTES:

If burrata is hard to find, substitute with fresh mozzarella or bocconcini.

DUMPLING SAUCE

Makes about 1/4 cup.

2 tbsp GF soy sauce or tamari

1 tbsp GF Chinese black vinegar

1 tbsp chili paste (such as sambal oelek or Calabrian)

½ tbsp toasted sesame oil