Summer Plum and Tomato Salad
I’ve always loved plums that are red inside. My favorite is the Santa Rosa variety—the juicy, sweet-tart plum I devoured as a kid—but I rarely spot them in stores anymore. The closest substitute is the variety marked with PLU code 4042. It feels funny recommending a fruit by its number, but that’s how most grocery stores identify their produce these days! Whatever you call them, these ruby-red, sweet beauties are the perfect match for peak summer tomatoes. This Summer Plum and Tomato Salad is a celebration of the season, bringing together two of summer’s best flavors in one fresh, colorful dish.
Jump to RecipeIngredients
Organize the ingredients – red plums, peach/nectarine, mulit-colored cherry tomatoes, fresh herbs such as mint and basil, shallot, fish sauce, sugar, rice vinegar, lime juice and garlic.
Dressing
In a small bowl or jar add 2 tablespoons of warm water (not shown in photo above), 3/4 tablespoon fish sauce, 1 tablespoon sugar, 1/2 tablespoon rice vinegar, 1/2 tablespoon lime juice, and 1 garlic clove. Mix until the sugar is dissolved. Set sauce aside.
Note: Any light dressing can be used on this salad. For example, a white balsamic vinaigrette would be delicious.
Working with the Shallots
Cut shallot in half lengthwise and then cut shallot into slivers. Soak shallot slices in a strainer in ice water for 5 mins to mellow the onion-y bite. If you’re not a fan of shallots or onions, feel free to omit.
Plating the Salad
On a medium sized platter, arrange the plum slices as the first layer of the salad. Next nestle in the peach/nectarine slices followed by the tomatoes. Then added the shallot slivers and fresh herb leaves.
Summer Plum and Tomato Salad
Spoon dressing on right before ready to serve.
Summer Plum and Tomato Salad
Ingredients
- 3 red plums pitted and cut into slices
- 1 peach or nectarine pitted and cut into slices
- 3/4 cup cherry tomatoes multi-colored if possible, halved and then lightly seasoned with kosher salt
- 1/2 shallot cut lengthwise and then cut into slivers; soak in a strainer in ice water for 5 mins to mellow the onion-y bite
- mint leaves just a few
- basil leaves just a few (I also added some micro basil because I had some in the garden!)
Dressing
- 2 tablespoons warm water
- 3/4 tablespoon fish sauce
- 1 tablespoon sugar
- 1/2 tablespoon rice vinegar
- 1/2 tablespoon lime juice fresh squeezed
- 1 garlic clove pressed, grated or finely minced
Instructions
- In a small bowl or jar mix together 2 tablespoons of warm water (not shown in photo above), 3/4 tablespoon fish sauce, 1 tablespoon sugar, 1/2 tablespoon rice vinegar, 1/2 tablespoon lime juice, and 1 garlic clove. Mix until the sugar is dissolved. Set sauce aside.Note: Any light dressing can be used on this salad. For example, a white balsamic vinaigrette would be delicious.
- On a medium sized platter, arrange the plum slices as the first layer of the salad. Next nestle in the peach/nectarine slices followed by the tomatoes. Then added the shallot slivers and fresh herb leaves. Spoon dressing on right before ready to serve.
Notes
Recipe adapted from Colorful.Palate on instagrm.
If you like this recipe, you may also like these other GFchow recipes. Melon, Cucumber, and Feta Salad, Cucumber, Blackberry, and Peach Salad with Fresh Herbs, and Peach, Tomato, and Burrata Salad with Hot Honey Dressing.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
