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This Cherry Plum and Heirloom Tomato Summer Salad tastes like a smattering of summer in each bite.

Not the kind of summer that’s sticky, uncomfortable, and leaves you feeling ready for fall. The good kind of summer that’s full to the brim with warm sunshine on your face, bold flavors, and possibility.

The combination of ripe heirloom tomatoes, firm cherry plums, crispy nuts and seeds, tangy pomegranate molasses, creamy burrata cheese, and more make this a uniquely delicious salad.

What Are Cherry Plums?

Cherry Plums [Prunus cerasifera] taste like a hybrid between a plum and a cherry. They’re small in diameter, juicy, firm, and flavorful.

Why you’ll love this Cherry Plum Heirloom Tomato Salad:

• Zero oven-baking is required, which is why it’s the perfect summer recipe.
• It’s a great way to either celebrate beloved summer produce from your local market or explore new-to-you ingredients (like cherry plums).
• You don’t have to make a separate dressing. The process of building and drizzling within the recipe itself creates the most delicious dressing. So delicious, I’ve been known to shamelessly tip up my plate and drink it to savor every last drop. Easy peasy.
• Aside from the fresh produce, most ingredients here are pantry staples.

Ingredients you’ll need:

Pantry Items:

• A good quality finishing Olive Oil. I just tried this Graza for the first time and it’s great, albeit very peppery (which I don’t mind). I especially love the packaging and easy squirt top.
• Pomegranate Molasses like this one from Just Date Syrup (you can use the code “LIVINGWELLS_” for 10% off). They even have this pantry favorites box that comes with the olive oil above, which to be fully transparent, they sent me. I’ve been a JDS customer for years and have purchased many times myself, though.
• Flaky Sea Salt. I love to keep Maldon Sea Salt Flakes on hand.
• Freshly Ground Black Pepper. If you aren’t grinding your own pepper yet, consider this your sign to start by snagging a pepper mill and some black peppercorns. If you’re someone who cooks a lot, it’s worth buying in bulk either at your local bulk store or buying a larger package and storing that in the refrigerator (they last 2+ years this way) – reducing packaging waste and ensuring that you always have a refill on hand.
• Nuts and Seeds: This is purposefully vague, to allow you to use what your pantry contains and allow your own creativity to shine.
  • For the simplest option, you can toast your favorite seeds and nuts with some salt and olive oil.
  • If you want to go all in, this is a superb time to make my Chili Maple Pepita Clusters (*coming soon*). You’ll have leftovers and they’re such a good snack or topping for any salad.
  • If you’re someone who seed cycles, this is a great place to add the appropriate nuts and seeds.

Fresh Items:

• Fresh Lemon
• Cherry Plums
• Shallot
• Fresh Basil
• Burrata Cheese
• Cherry, Grape, and/or Campari tomatoes

Equipment you’ll need:

• Cutting board
• High-quality chef knife
• Mandoline (optional)
• Citrus juicer (optional)
• Small frying pan or grill. This is for searing the plums, a technically optional but highly recommended step. I’m very partial to cast iron pans – but use what you have.
• Serving platter or large plate
• Serving spoons
• Tupperware for leftovers (though you’re unlikely to have any)

How To Make Cherry Plum Heirloom Tomato Salad

To put it simply: you’re going to do some slicing, drizzling, searing, and layering – and then sit down to the most delicious thing you’ve eaten in quite some time.

A few words of wisdom before we get started:

• Start any recipe by thoroughly reading through the instructions and gathering all of the ingredients and equipment that you’ll need. This habit will help you to enjoy the process once you start cooking, and improve your confidence in the kitchen over time.
• Also, please always taste as you go and season to taste. Everyone’s palate is a little different, and doing this will take you from creating okay meals to great meals.
• I recommend removing the burrata from the refrigerator while you’re preparing everything else, as it’s best closer to room temp than ice cold. Most containers come with two balls of cheese, and since burrata is fresh and spoils quickly, you might as well just use both of them unless you’re making another recipe in the next day or so.

Start by halving or quartering (or a combination of the two) the tomatoes and thinly slicing shallot either using the mandoline or your knife.

Layer both of these onto your prepared platter, then top with fresh basil leaves, flaky sea salt, freshly ground black pepper, fresh lemon juice, and olive oil. Let this marinate together while you prep the rest of your ingredients.

Then, you’ll want to heat a pan or grill to medium heat. Slice the plums in half and pit them (it can be tricky, so if you need a tutorial on that, here’s one). Place the plums face down and sear until they become caramelized (as pictured).

Remove from the pan without overcooking and place them directly onto your platter, taking the time to arrange them beautifully atop the tomatoes and shallot.

Tear the burrata and arrange it on top, then sprinkle on Maple Chili Pepita Clusters (*coming soon), or your nut and seed combination of choice. Finish with a generous drizzle of pomegranate molasses.

Enjoy!

Recipe Variations and Substitutions

• This recipe is naturally gluten-free, and can easily be made vegan by omitting the burrata cheese and/or substituting it with your favorite crumbly vegan cheese. If you leave out the cheese altogether, it’s still delicious.
• If you can’t find cherry plums at your local market or store, any stone fruit like regular plums, peaches, or nectarines will do. Do your best to select fruit that’s ripe but still firm.
• If you don’t have access to fresh basil, other fresh herbs that could work well here are parsley or thyme.
• If you want to add more greens, I think this salad would be delicious layered on top of a bed of arugula or with sprouts sprinkled on top.
• If you don’t have access to pomegranate molasses for the top, I’d recommend substituting something that’s both acidic and sweet, like a balsamic reduction or a good glug of balsamic vinegar and a sprinkle of coconut sugar.

Storage Tips:

As with most salads, this is best freshly made and enjoyed.

That being said, you can most definitely enjoy it leftover. My biggest tip would be to have extra nut and seed toppings on hand that aren’t stored in the same container. Once you’ve made the recipe, it’s good for 2-3 days in the refrigerator, tops. If you plan to eat if leftover, eat it cold.

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