Tomato Salad with Pluots

Name: Tomato Salad with Pluots
Prep time: 10 min
Total time: 10 min
Yield: 2-3 servings
Ingredients: 2 Heirloom tomatoes, cut into large chunks; 2 Pluots or plums, sliced thin; ¼ cup / 10 g Shallot or red onion, sliced into thin strips; to taste Sea salt; 1 Tbsp / 15 ml Fish sauce; 1 Tbsp / 15 ml Lime juice; 2½ tsp / 12 ml Honey; to taste Basil leaves, washed and dried; to taste Cilantro leaves, washed and dried; to taste Fried shallots

A tangy and bright addition to your summer tomato salad lineup.

Recipe byAlexa Prendergast

Prep10 min

CookNot listed

Total10 min

Makes2-3 servings

DietariesDairy-free, Gluten-free

Ingredients

Ingredient quantities shown in U.S. units.

Tomato Salad with Pluots

22Heirloom tomatoes, cut into large chunks
22Pluots or plums, sliced thin
¼ cup10 gShallot or red onion, sliced into thin strips
to tasteto tasteSea salt

Dressing

1 Tbsp15 mlFish sauce
1 Tbsp15 mlLime juice
2½ tsp12 mlHoney

Assembly

to tasteto tasteBasil leaves, washed and dried
to tasteto tasteCilantro leaves, washed and dried
to tasteto tasteFried shallots

Method

Tomato Salad with Pluots

Cut the tomatoes into large chunks and slice the pluots very thin. Slice a small “cheek” off from a red onion or shallot then place it cut side down on a cutting board and slice into thin long strips. Place into a bowl of ice water and let sit for 5 minutes, then drain the water and dry the onions well.
Place the tomatoes, pluots, and onions onto a serving plate and season with salt.

Dressing

Whisk together the fish sauce, lime juice, and honey in a small bowl. Taste and adjust to fit your preferences, but the mixture should be bright, tangy, and a bit salty.
Spoon the dressing all over the salad. Taste a tomato and adjust the salt if needed.

To Assemble

Scatter the salad with basil and cilantro leaves and top with a generous handful of fried shallots.