VIRTUAL DINNER PARTY # 75 END OF SUMMER TOMATO & PLUM SALAD

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