Did you get an awesome bumper crop of tomatoes this year? Did you go crazy at the Farmers Market and buy too many different, fabulous seasonal foods? Don’t worry! This recipe is like the best “kitchen sink” concoction you will ever sink your teeth into. Who knew that plums, tomatoes and cucumbers would love hanging out in a salad together?
You can find more great salads like this one here!
| Prep Time | 20 minutes |
| Passive Time | 30 minutes |
| Servings |
servings
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- 1.5 cups fresh garden tomatoes cut into manageable pieces
- 1 large garden cucumber cut into manageable pieces- I used a Japanese variety
- 2 fruit fresh plums cut into manageable pieses- NOTE- you can also substitute and-or add cut up melon to this mixture
- 1/4 cup julienned fresh basil
- 4 sprigs magenta spreen (or substitute fresh basil sprigs, micro greens, sprouts or baby spinach- whatever you have on hand)
- 1/4 cup pomegranate white balsamic vinegar
- 1/4 cup extra virgin olive oil
- 2 cloves garlic chopped
- 1 dash sea salt to taste
- 2 cloves garlic chopped
- 1 dash sea salt to taste
Ingredients
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- Place the tomatoes, cucumbers & plums in a mixing bowl and set aside in the refrigerator.
- To make the dressing, whisk together all the dressing ingredients until it becomes emulsified.
- When the dressing is ready, pour it over the tomato mixture, and gently mix it into the salad. Be careful not to smash or pulverize the tomatoes, especially if they are extremely ripe.
- Place in the refrigerator and let the flavors from the dressing marinate the salad for about 30 minutes.
- Remove from the refrigerator, toss in the basil, and taste for salt and pepper. Separate into four serving bowls or salad plates, and distribute the magenta spreen leaves, sprinkling them over the top of each salad.
This salad is an extremely simple way to use your abundance of stone fruit, melon, tomatoes, and cucumbers. Plums in particular go great with this salad. You can also experiment with honeydew melon, cantaloupe, and fresh peaches. My favorite way to eat this is with a pasta spoon so that I can get some of the delicious pomegranate infused dressing with each bite. Yum! This salad will keep in the refrigerator for a few days, and also makes a great topping for grilled chicken, seared tofu, or grilled salmon.