Marinated Tomato Stone Fruit Salad Tossed to Order

For Marinated Tomato Stone Fruit Salad Tossed to Order, the counter starts with lbs Tomatoes heirloom or garden fresh, Peach or nectarine, and Cherries. Portion it for 6 people.

Count on 20 minutes of prep, 40 minutes of resting, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 1 ½ lbs Tomatoes heirloom or garden fresh
• 1 Peach or nectarine
• 1 cup Cherries
• 1 Tablespoon Fresh basil thinly sliced (about 1 sprig)
• 1 Tablespoon Shallot sliced paper thin (I use a mandolin)
• 2 Tablespoon Olive Oil
• 3 Tablespoon White Balsamic Vinegar
• ½ teaspoon Kosher Salt plus more to taste

How the cooking goes

1. Chop all tomatoes and stone fruit. You do not peel anything, and it helps to do asymmetric cuts for interest and ease. You can watch the video for more details on how you do that.
2. Blend all ingredients in a bowl and then toss to coat. Taste for salt and seasoning. Adjust if necessary.
3. Cover and allow to sit at ambient temperature for at least 30 minutes. If you want to make it more than a few hours ahead of time, cover and place in the refrigerator.
4. It can be made up to two days in advance but it is best served the day it is made. This does not stop me from using it for lunches later in the week, just fyi.

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from Salads, open Heirloom Tomato and Mozzarella Salad Tossed to Order and Spring Asparagus Orange Farro Salad Tossed to Order.