Heirloom Tomato Carpaccio

Heirloom Tomato Carpaccio

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

1. 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.
2. 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