Description
This Cherry Plum and Heirloom Tomato Salad is a satiating mix of summer produce and herbs that come together for a quick summer meal whether you’re dining alone, or making a special yet simple meal for someone you love.
Ingredients
Units
Scale
- 1 1/2 cups heirloom cherry or campari tomatoes, halved or quartered
- 5 cherry plums, halved and pitted
- 1 shallot, thinly sliced
- flaky sea salt
- freshly ground black pepper, to taste
- high-quality finishing olive oil like this one
- 1/2 lemon, juiced
- 1 ball of burrata cheese, near room temp
- 1/3 cup nuts and seeds of choice (I like pepitas and sunflower seeds), toasted and salted
- Pomegranate Molasses, to taste
Equipment
- 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)
Instructions
- Slice up tomatoes and shallots, then arrange in a single layer on a platter with fresh basil
- Top with S+P to taste, lemon juice, and olive oil.
- Sear or grill plums on medium heat, until caramelized. Gently arrange onto a platter.
- Top with torn burrata, and your nuts & seeds. Drizzle generously with pomegranate molasses.
- Enjoy!
- Prep Time: 15
- Cook Time: 5
