Peak summer salad with burrata and dumpling sauce

This recipe from chef and author Jannell Lo offers a fresh summer salad made with peaches, tomatoes, cucumber, burrata, and a savory dumplingstyle sauce. It was published by Global News on May 3, 2026, as part of its lifestyle and recipe coverage. The salad is built by tossing sliced peaches, tomatoes, and cucumber with half of the sauce, then plating it with burrata in the center. The dish is finished with olive oil, more sauce, cilantro or basil, sesame seeds, fried garlic or shallots, chili oil, and optional edible flowers. The recipe also includes a simple plantbased swap, suggesting soft or silken tofu in place of burrata. A separate dumpling sauce is made with soy sauce or tamari, black vinegar, chili paste, and toasted sesame oil.