Chef Melissa Perello’s summery tomato salad features chrysanthemum greens. They can be found at Asian markets, but you can also substitute adult arugula. The beautiful yellow-tinted vinaigrette relies on fresh ginger, honey, and curry powder for a balanced but bright flavor.
How to Make It
Combine vinegar, shallot, lemon juice, ginger, curry powder, and honey in a blender. Let stand 15 minutes for curry powder to bloom. Process on high speed until smooth, about 1 minute. With blender running on low speed, slowly drizzle in olive oil until emulsified. Season with salt, and set aside.
Place tomatoes and plums in a large bowl. Season with salt and black pepper; drizzle with olive oil. Set aside. Toss greens with 2 tablespoons vinaigrette in a medium bowl.
To serve, spread labneh on a platter; arrange tomatoes, plums, and greens on labneh. Drizzle with desired amount of remaining vinaigrette, and sprinkle with Aleppo pepper and flaky sea salt.