Recipe: Peak summer salad with burrata and dumpling sauce

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

Get daily National news

Get daily Canada news delivered to your inbox so you'll never miss the day's top stories.

Sign up for daily National newsletter Get Started

By providing your email address, you have read and agree to Global News' Terms and Conditions and Privacy Policy.

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

Mix all of these together.