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Family Kitchen
A Festive Summer Salad with Cherry Tomatoes and Plums
When we were growing up there was really only one kind of salad–iceberg lettuce, bacon bits, and creamy dressing. Not that there’s anything wrong with that; the classic wedge salad is enjoying a bit of a revival. But it’s nice to have some choices.
And this easy summer salad with tomatoes and plums is a great choice. It has vibrant flavors and a colorful palate. It can served as a side or it can be the main event. And best of all, it’s really healthy.
Greens and fruit don’t always go together. It’s good to have a green that’s not too delicate like escarole or purslane. These hardy leaves can stand up to the soggy deliciousness of the sweet fruit.
Plum and Tomato Salad
for the dressing
3 tablespoons olive oil
2 tablespoons vinegar (I am in love with Trader Joe’s muscat champagne vinegar, it’s pretty sweet, though)
small pinch salt
for the salad
1 bunch hardy salad greens, such as escarole or purslane
3 plums, quartered
1 cup cherry tomatoes, halved (sun golds pictured here)
1/3 cup shaved parmesan (you can do this with a peeler)
fresh ground black pepper to taste
Wash and dry the greens, tear them into small pieces and put them in a large bowl. Prepare the plum and tomato and put into a smaller bowl.
Pour the olive oil into a small container, and whisk in the vinegar slowly. Add the salt, and whisk a little more.
When you are ready to serve, gently toss everything together, and then drizzle the dressing over the salad. I like my salads with fruit to be pretty well dressed for a better melding of flavors, but you don’t want to go too far. It’s messy, but salad is best dressed with your hands. Add the parmesan and gently fold everything together. Finish with a generous twist of black pepper and serve.
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0 Comments
Amy commented on Sep 03 10 at 12:30 pmYummy!!! Can’t wait to try this recipe out.
brooklynsupper commented on Sep 03 10 at 1:48 pmHi Amy, Thanks for checking the recipe out!
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