Juicy, ripe plums and heirloom tomatoes are a natural pair in this salad from chef Norberto Piattoni of Mettā in Brooklyn. Shaved persimmon and sesame seeds add texture, while shiso and purslane, greens with a distinct savory character, balance the fruit. Slideshow:More Tomato Salad Recipes
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons kosher salt
1/2 teaspoon black pepper
2 pounds heirloom tomatoes, cut into 2-inch pieces
1 pound plums, cut into 1/2-inch wedges
8 fresh shiso leaves, thinly sliced, divided
1/2 Fuyu persimmon, shaved crosswise on a mandoline (optional)
2 tablespoons small purslane sprigs, stemmed, or 1 teaspoon fresh lemon thyme leaves
How to Make It
Whisk together oil, vinegar, salt, and pepper in a large bowl. Add tomatoes, plums, and half of the shiso leaves to oil mixture; toss to combine. Transfer to a platter. Top with remaining shiso leaves; persimmon slices, if using; purslane; and sesame seeds.
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