INGREDIENTS:
2 medium heirloom tomatoes (about 3/4 pounds), cored and cut into ¼” wedges. (or use an equivalent amount of cherry tomatoes)
1 teaspoon kosher salt
generous pinch of granulated sugar
¼ small red onion, slivered (or to taste)
2 medium plums pitted, and cut into ¼” wedges
2 t grainy mustard
3 T extra-virgin olive oil
2 T sherry vinegar
fresh basil leaves
2 oz goat cheese, crumbled
additional coarsely ground black pepper and salt to taste
METHOD:
In a large bowl, toss the tomatoes with the salt and sugar. Set aside.
In a second bowl, combine the red onion and sliced plums. Add seasoned tomatoes (reserve tomato liquid) and toss gently.
Make vinaigrette: combine tomato liquid, vinegar, mustard and olive oil. Mix well and taste for salt and pepper.
Pour over salad and arrange decoratively on a serving platter.
Sprinkle with torn basil and goat cheese.
Serves 2
