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.

Melissa Perello
July 2019


Victor Protasio

Recipe Summary

15 mins
30 mins


Ingredient Checklist


Make the vinaigrette
  • 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.

Make the salad
  • 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.

Make Ahead

Vinaigrette can be made up to 1 week ahead. Store in an airtight container in refrigerator until ready to use.