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

Norberto Piattoni
June 2018

Gallery

Pete Lee

Recipe Summary

total:
10 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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