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HEIRLOOM TOMATOES: "Heirloom tomato and plum salad"

HEIRLOOM TOMATOES: "Heirloom tomato and plum salad"

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This dish is easy to throw together for a weeknight salad side dish, but also appealing enough to serve to your special guests. [Read more]
This dish is easy to throw together for a weeknight salad side dish, but also appealing enough to serve to your special guests. [Read more]

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Story and Photo by Jessie Monds


heirloom tomato and plum salad
1 to 1½ lbs. ripe heirloom tomatoes, assorted colors 1 to 1½ lbs. ripe plums, assorted colors 3 tbs. extra virgin olive oil 1 tbs. Ume Plum or Balsamic Vinegar ¼ cup soft goat or feta cheese 2 tbs. packed basil leaves, whole or torn Fine sea salt & fresh ground black pepper to taste



Day is September 1st and is regarded by many Americans as the unofficial end of summer. But, let’s not give up on the season just yet. There are plenty more warm days of sunshine to enjoy, and plenty more ripe juicy tomatoes to eat, too. A superstar in the culinary world, heirloom tomatoes are late bloomers – perfect for end of summer dishes. There are more than 100 different varieties of heirlooms growing in the United States today. With names like Green Zebras, Cherokee Purples, Brandywines, Big Rainbow, Yellow Tangerine and Lemon Boy, these tomatoes are as special as they are appetizing. Heirlooms have a thin delicate skin, which makes them difficult to transport. Grocery stores are beginning to carry them, but at six bucks a pound, you may want to check out more affordable options. Visit your local farmers market to find the ripest fruit and the greatest variety. Not only are heirloom tomatoes beautiful and delicious, they also have amazing healthful benefits. Tomatoes are noted for containing lycopene, a powerful antioxidant that helps guard the body against many types of cancer. Tomatoes also boast high levels of the essential nutrients vitamin C, folate, fiber and potassium. Our recipe today is for an Heirloom Tomato and Plum Salad. Plums are also abundant in September and come in many colors, flavors and varieties. Plums are loaded with vitamin C, vitamin A, iron, potassium and dietary fiber. This dish is easy to throw together for a weeknight salad or side dish, but also appealing enough to serve to your special guests. Use a diverse selection of colorful tomatoes and plums to create a fresh, stunning meal with a few of Septembers’ allstars. MS&F
Jessie Monds is a Private Chef in Dallas, Texas with a focus on healthy, fresh, local flavors. Discover more of her tantalizing recipes at http://bodyandsoulfood.blogspot.com.

Place a large glass bowl on the counter. Wash and dry tomatoes and plums. Cut plums in half vertically and twist the two sides apart. Remove the pit. Cut the plums into 3-4 wedges per side and then cut the wedges in half. Place plums in the glass bowl. Remove the top stem from the tomatoes. Because the tomatoes may vary in size, just cut them into bite sized pieces roughly the size and shape of the plums. Place tomatoes in the bowl with plums. Add the olive oil, vinegar and fresh ground black pepper and stir to combine. At this point you may cover the bowl with plastic wrap and refrigerate for up to two hours. To serve, take a slotted spoon and remove tomatoes and plums from glass bowl and place on a platter (or on individual plates). There may be a lot of extra juice from the fruit so you may spoon a small amount over the top. Sprinkle with goat cheese, basil leaves and fine sea salt. Serve immediately. Serves 4-6 as a side dish. Chef’s Tip: Do not refrigerate tomatoes, it makes them mealy. Store them at room temperature and eat when perfectly ripe.


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