Charred Apricot and Burrata Salad with Anchovy Dressing

• 6 ripe but firm apricots, halved and pitted
• 4 heirloom tomatoes, mixed sizes, cored and cut into wedges
• flaky sea salt, for salting tomatoes
• 8 oz burrata, torn into pieces
• 1/3 cup whole almonds, skin on
• 3 oil-cured anchovy fillets, minced
• 1 clove garlic, smashed to a paste
• 1 lemon, juiced
• 1 tbsp red wine vinegar
• 1/4 cup extra-virgin olive oil
• 1/2 cup fresh basil leaves, torn
• 1/4 cup fresh mint leaves, torn
• 2 cups wild arugula
• flaky sea salt and cracked black pepper, to taste

1. 1

   Spread the tomato wedges on a plate and salt them like you mean it — a real pinch, not a sprinkle. Let them sit at least 15 minutes. They'll release juice; that liquid goes straight into the dressing bowl, don't lose a drop of it.

2. 2

   Toast the almonds in a dry pan over medium heat, shaking constantly, until they smell nutty and the skins crack. This takes about 5 minutes. They go from golden to burnt in seconds, so pull them the moment you see dark streaks and dump them onto a plate to cool. Roughly chop once cool.

3. 3

   In the bowl where you'll build the dressing, mash the minced anchovy and garlic paste together with the back of a spoon until it forms a paste. Add the lemon juice, red wine vinegar, and the tomato juice that has pooled on the plate. Whisk in the olive oil slowly. Taste it — you want it to hit salt, acid, fat, and umami all at once. It should be assertive, almost too salty on its own, because the burrata and apricots will mellow everything.

4. 4

   Heat a grill pan or cast-iron skillet over high heat until it's smoking lightly. Brush the apricot halves with a thin film of olive oil and place them cut-side down. Press gently for about 2 minutes until you get deep char marks and the flesh softens but doesn't collapse. Flip for 30 seconds, then remove to a plate. They should hold their shape — if they're falling apart, the heat was too low or the apricots were too ripe.

5. 5

   In a wide serving bowl or platter, lay down the arugula as your base. Add the torn basil and mint — use them by the handful, as greens not garnish. Toss with just enough dressing to coat the leaves lightly.

6. 6

   Arrange the salted tomato wedges and charred apricot halves over the greens. Tear the burrata into rough pieces and nestle them throughout so every serving gets creamy pockets.

7. 7

   Spoon the remaining dressing generously over the top, letting it pool around the burrata and collect in the apricot halves. Finish with the chopped toasted almonds and cracked black pepper. Dress it at the last second and bring it straight to the table — this salad waits for nobody.

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