A tomato on every plate, at every meal. That is our current motto, as tomatoes come into their dreamy, perfumey perfection. In this summer salad, yellow plums provide a different kind of tartness and a varied note of sweetness from the tomatoes' own, making the flavor more complex. Sesame leaf (also called Perilla leaf) is a relative of mint and is wonderful with tomatoes. It’s used in Korean kitchens quite a bit and we love the herbiness it adds here. You can find it at Korean specialty markets and some farmers markets. If you can’t locate it, use a mixture of different types of mint and basil, the salad will still be stunning. (Prop styling by Nidia Cueva)
Serves 6-8
- 1clove garlic, finely chopped
- 3tablespoons champagne or white wine vinegar
- 2teaspoons fine sea salt
- 3tablespoons extra virgin olive oil
- 1tablespoon freshly squeezed lemon juice
- 1⁄2cup cooked quinoa
- 1cup loosely packed basil leaves, roughly torn
- 5large sesame leaves, finely chopped
- 2tablespoons finely chopped chives
- 2pounds heirloom tomatoes, cut in 11⁄2-inch wedges
- 1⁄2pound cherry tomatoes, cut in half
- 8small yellow plums, pitted and quartered
- 1⁄2cup finely chopped peeled cucumber
- freshly ground pepper
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1
- In the bottom of a large bowl, combine the garlic, vinegar, and sea salt. Let stand for 15 minutes to cure the garlic. Add the olive oil and lemon juice, stir to combine. Add quinoa, toss to coat thoroughly. Add the chopped herbs and toss to combine. 2
- Place the tomatoes, plums, and cucumber in the bowl and toss gently with the quinoa mixture, until the mixture is nicely mixed. Transfer the the salad to a serving platter and generously grind pepper over the top.