Whether they’re fresh from the garden or the farmer’s market, heirloom tomatoes are the belles of the mid-summer produce ball. Enjoy them – in all their dimpled, stripey, colorful glory – in this super seasonal salad from Kate Smith of Newton’s Thistle & Leek. She pairs the seasonal lovelies with plums (another contender for Farmer’s Market Most Popular) and dresses them with feta cream for a spotlight-stealing summer dish.
Make Kate Smith’s Heirloom Tomato Salad
Ingredients
For the tomatoes
- 3 or 4 heirloom tomatoes
- 3 plums
- 1 shallot
- 2 tablespoons harissa or other spicy condiment
- 1 tablespoon red wine vinegar
- 1 tablespoon fish sauce
- fleur de sel
- mint
- 1/2 baguette
- 1/2 cup olive oil
- 2 cloves garlic
- 1 cup feta
- 1/2 cup yogurt
- 2 tablespoons olive oil
Directions
For the tomatoes
- Mix the harissa, vinegar and fish sauce with a whisk.
- Slice tomatoes into varying shapes.
- Cut plums in quarters and remove pits.
- Thinly slice shallots.
- Lay out tomatoes and plums flat in a dish.
- Spread with harissa mixture and then spread sliced shallot on top.
- Season with fleur de sel and sprinkle with olive oil.
- Set aside while making the feta cream and migas.
- Slice garlic and lightly toast in olive oil, take off heat and set aside.
- Cut the crust off the baguette and discard.
- Tear inside of baguette into small pieces and toss with garlic, oil and a pinch of salt.
- Bake at 375 for about 10 minutes or until golden brown.
- Combine feta and yogurt in a blender, and blend until smooth.
- Stream in olive oil.
- In a bowl, spread a heaping spoonful of feta cream.
- Top with tomatoes and plums, spooning the juice over as well.
- Sprinkle the top with the garlic migas and top with torn mint leaves.
