This tomato and plum salad arrived in my life one humid summer at the Riga market, when heirloom tomatoes and plums were piled high and cheap. I was juggling Mila on my hip and dodging Soba the cat underfoot, and I wanted something light that came together without fuss. It became my quiet ritual for those days when cooking feels like a whisper, not a shout.
What makes it sing is simple: ripe tomatoes that give up their sweetness, and plums that add a clean, tart note. The dressing is bright and savory, built from rice vinegar, soy, and toasted sesame oil, with fresh ginger and a touch of orange zest to lift everything. The contrast is what matters. The scallions add a clean line, almost like a pencil sketch on watercolor paper, so each bite has snap and softness at once.
This summer tomato salad with plums fits right into my idea of food that cares without trying too hard. It works for a busy weeknight and it works for company. Honestly, it just works. Try it and you will see.
Actually, scratch that. You might make it and decide to change one small thing, and that will be fine too.
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.
You probably already have most of this. A small glass or ceramic bowl for the dressing is handy because it does not slip around when you whisk. Use a whisk or a fork to blend the sugar, rice vinegar, soy, sesame oil, grated garlic, julienned ginger, and orange zest into a smooth dressing.
Peel the ginger with a vegetable peeler and slice it thin so the strips give little bursts of flavor. A sharp chef knife and a roomy cutting board make quick work of the tomatoes and plums. I like a board with a groove to catch juices because heirloom tomatoes can be juicy and messy.
For the nori, a spice grinder is great to make a coarse powder. If you do not have one, a mortar and pestle will do, though it takes some elbow grease. Toasting sesame seeds in a small skillet over low heat brings out the aroma. Watch them closely so they become golden not bitter.
Finally, a large mixing bowl to toss everything gently and a serving platter to let the colors spread out. Tongs or salad servers help you plate without squashing the wedges. Gathering the tools usually takes less than ten minutes, leaving you more time to enjoy the process.
Choose the ripest heirlooms you can find. They should be soft to the touch and full of color. Ripe tomatoes have natural sugars that balance the tartness of the plums. Here is the thing about ripe tomatoes they make the whole salad sing.
When you make the fresh ginger vinaigrette keep the garlic light. Half a clove, finely grated, gives a subtle kick without stealing the show. I prefer julienned ginger to minced because the thin strips hold their shape and release spice gradually. It gives you little pockets of warmth rather than one big hit.
For the nori and sesame salt grind the nori into coarse flakes. It should feel like tiny flakes of the sea so it clings to the fruit. Mix it with toasted black and white sesame seeds and a bit of flaky sea salt. Toasting the seeds first changes everything. They become aromatic, almost floral, and that lifts the whole salad.
Let the dressed salad rest for a couple of minutes before serving so flavors can settle. Not long enough to go soggy but enough so the dressing has time to coat the wedges. If your plums are very ripe pit them over the bowl so you keep every drop of their juice.
One practical note the cleanup can be a bit sticky with tomato juice, but it is worth it. Also, sprinkle the nori and sesame salt just before serving to keep the crunch alive.
Swap the orange zest for lime or grapefruit to brighten the dressing. Add a few nectarine wedges with the plums for a velvety sweetness. I once did this when the market was out of oranges and it felt sharp and alive. Taste as you go so the citrus does not overpower the fruit.
Toss in chopped basil or mint at the end for an herbal lift. I used this trick once in Dublin when scallions were scarce and it made the salad smell like a small garden. Cilantro works too but use it sparingly so it does not take over.
Add a quarter teaspoon of chili flakes to the dressing for warmth that settles into the fruit. I tried this on a rainy evening and it made the salad interesting without stealing the show. It is great for barbecues but maybe too much for small children.
This is also a nice chance to nod to a japanese inspired salad by keeping the dressing light and letting the nori salt do some of the heavy lifting. The nori adds that ocean note that ties the flavors together.
Serve it on a wide platter so the colors read like a simple painting. It is lovely as a starter alongside grilled shrimp or tofu skewers. The dressing clings to the protein and makes everything feel cohesive.
On warm days I choose a crisp white wine or iced green tea for a non alcoholic match. Steamed rice or quinoa are good if you want something to soak up the juices. Thin radish slices add snap and avocado gives creaminess without fuss.
For gatherings serve it family style with crusty bread for guests to mop up the dressing. It travels well if you bring the dressing separately and toss just before serving.
Nori salt is not only for this salad. Sprinkle it over steamed vegetables, avocado toast, or popcorn for an instant umami lift. I keep a jar in the pantry and use it on eggs or roasted potatoes. It stores well in an airtight container for weeks.
Overripe plums can still work beautifully. Pit and wedge them carefully and let their juices mingle with the dressing. If they are very soft mash a few into the vinaigrette for extra sweetness and skip any added sugar. This is a great way to rescue fruit that might otherwise get tossed.
Yes you can make the fresh ginger vinaigrette a day ahead and refrigerate it. The flavors will deepen and the ginger becomes more pronounced. Whisk it again before using. I often do this when Mila naps so assembly is quick later.
Yes, this unique summer salad welcomes newcomers. The steps are simple and forgiving. Uneven cuts are fine they add charm, and the bold dressing hides small mistakes. Try the dressing first and then toss the fruit gently.
This japanese inspired salad works well for gatherings because it is fresh and visually bright. The nori and sesame salt spark curiosity and the light dressing keeps the plate from feeling heavy. Double the recipe for a crowd and taste as you go.
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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