Put the end-of-season tomatoes to good use with this Tomato and Plum Salad. This recipe, inspired by Yotam Ottolenghi’s autumnal tomato salad, showcases how simple ingredients and their unexpected combination can create a vibrant dish.
This easy salad recipe starts with juicy, sun-sweetened heirloom tomatoes and sweet-tart plums. Make a quick dressing: Combine sugar, vinegar, soy sauce, ginger, garlic, orange zest and salt in a small bowl. Then make the nori and sesame salt. Grind the nori sheet into a coarse powder and toss with toasted black and white sesame seeds and salt. Combine the dressing with tomatoes, plums and sliced scallions. Sprinkle the prepared nori and sesame salt over the salad and serve immediately. It’s a delightful combination of flavors and textures that’s impossible to stop eating. Enjoy!
To make the Tomato and Plum Salad, you will need the following ingredients:
In a small bowl, whisk together 2 teaspoons sugar, 2 tablespoons rice vinegar, 2 teaspoons soy sauce, 2 tablespoons sesame oil, ¼ ounce peeled and julienned ginger, ½ grated garlic clove, ¼ teaspoon finely grated orange zest, and ½ teaspoon flaked sea salt. Set aside.
Break up ½ nori sheet into small pieces. Place the nori pieces into a spice grinder and grind into a coarse powder. Pour the ground nori into a small bowl. Add 2 ½ teaspoons black sesame seeds, 2 teaspoons white sesame seeds, and ½ teaspoon flaked sea salt and stir to combine. Set aside.
In a large bowl, combine the sliced tomatoes with sliced plums and thinly sliced scallions.
Pour the prepared dressing over the salad and gently toss to coat.
Spread the salad on a serving platter and sprinkle with the prepared nori and sesame salt. Serve immediately.
This autumnal Tomato and Plum Salad is delicious and perfect as a side dish or a light supper. Made this recipe? Let us know what you think in the comments below!
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