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Summer Plum and Tomato Salad

Prep Time20 minutes
Total Time20 minutes
Course: Salad
Cuisine: American
Keyword: cherry tomatoes, fish sauce, fresh basil, garlic, gluten free, granulated sugar, lime juice, mint leaves, peaches, red plums, rice vinegar, shallots, warm water
Servings: 4 people
Author: GFchow @ gfchow.com

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

You can use more peaches/nectarines than plums. Add different herbs. Swap out the shallot for red onion or omit completely. Add cheese - burrata, mozzarella, goat cheese, feta, etc. Nuts and/or seeds can also be added. It's your salad!