Cherry Tomato and Plum Summer Salad
with Sumac-Coriander Dressing
a salad recipe
Rena is a self-taught cook and baker who enjoys experimenting with ingredients, flavors and culinary techniques from around the world. Her Asian/American heritage, youth spent in the Middle East and European husband have greatly influenced her palate and creativity with food. She shares her small-batch recipes and photos/videos of her creations and the process on (
@agirlandaspoon) and blog (
agirlandaspoon.com).
This simple tomato and plum salad lets summer produce shine while the flavorful vinaigrette does the rest. Sumac adds brightness, coriander brings warmth, and tarragon gives a subtle, herby lift. You get a punchy finish from the cracked black pepper, and the French grey salt softens and rounds everything out.
This can be a side salad, eaten on its own, or a refreshing appetizer. I love adding spiced croutons and some toasted pistachios for texture and color, but this salad will disappear quickly either way.
TIME (ACTIVE) | 10 M
TOTAL | 10 M
2-4 SERVINGS
Make the salad:
- In a small bowl or jar, whisk together all of the dressing ingredients. Let rest for 5 minutes to allow the spices to infuse and the tarragon to soften.
- Place the tomatoes and plums in a bowl. Whisk the dressing again and drizzle about half of it over the fruit, tossing gently to coat. Add more as needed.
- Let the salad rest for at least 10 minutes before serving. For the best flavor, it can be prepared up to a few hours in advance and refrigerated.
- To serve, top with pistachios and croutons, if using. Drizzle with any remaining dressing, if you like. Enjoy!
Optional Rustic Croutons:
- Preheat oven to 350℉.
- Tear bread into bite-sized pieces and place on a baking sheet. Drizzle with some of the prepared dressing and toss to coat.
- Bake for 10-12 minutes, turning once halfway, until edges are toasted and the center remains slightly soft.
- Cool before adding to salad.
Best enjoyed same day
Fresh produce can vary in sweetness/tartness depending on the ripeness, so use the dressing recipe as a base. Sometimes I need to add more salt or honey to balance the flavors. Also, if you're not a fan of the punchy flavor from larger cracked black pepper, feel free to use a pinch of finely ground pepper instead.
I have tested this recipe with basil, which I initially thought would be a natural fit, but found the basil to be too forward, somewhat overpowering the plums and tomatoes. If you want to add it (or other herbs), I'd very thinly chiffonade them and would add sparingly.
ground
Ground sumac, a staple in Middle Eastern cuisine, offers a tart, lemony flavor, enhancing salads, meats, and traditional dishes.
0.18 oz - PORTION$0.50
2 oz - REFILL$9
freeze-dried
powder
Freeze-dried honey powder is an easy-to-use, non-liquid sweetener for baking, beverages, and savory dishes.
0.35 oz - PORTION$0.50
2 oz - JAR$5
2 oz - REFILL$4
8 oz - REFILL$13
French
leaves
Tarragon's distinctive scent can be likened to a blend of sweet aniseed with a mild vanilla note. It has a slight bittersweet flavor with nuances of licorice and pepper.
0.11 oz - PORTION$0.50
0.5 oz - REFILL$4
2 oz - REFILL$10
ground
A versatile spice with a bright citrusy flavor. Coriander seed is found in dishes from many cultures: Tex-Mex, Indian, Middle Eastern, etc. Whole seeds are also found in pickling spices.
0.21 oz - PORTION$0.50
1.5 oz - JAR$5
1.5 oz - REFILL$4
6 oz - REFILL$13
vietnamese
cracked
Our Vietnamese black peppercorns have an intense aroma, but a more mellow taste with flavor notes of wood. In this cracked form they are ideal for salads or foods in need of texture.
0.39 oz - PORTION$0.50
2 oz - JAR$6
2 oz - REFILL$5
8 oz - REFILL$13
dried
fine grain
This artisanal mineral rich sea salt is harvested by hand using centuries-old traditional methods. Its tang is briny and full-flavored. Use it as an all natural, unrefined alternative to common commercial salt.
0.49 oz - PORTION$0.50
3.5 oz - JAR$3
3.5 oz - REFILL$2
16 oz - REFILL$8
