It’s October but there are still fabulous tomatoes to be had. Last year I found a series of salads in the August 2018 issue of “Bon Appetit.”. Now I don’t normally do this but there were 3 salads in that article and I have been eating two of them all summer and serving them at every party that I can. They were amazing. The one printed below has everyone asking for the recipe. The other, on a separate page, was a cucumber and honeydew or cantaloupe with ricotta salata. So run out and get some tomatoes while you can. The original recipe calls for peaches but it’s plum season now so that’s what I’m having for lunch.
2 Tbsp. extra virgin olive oil
2 Tbsp. mild hot sauce, such as Crystal or Frank’s
2 tsp plain rice vinegar
2 tsp honey
kosher salt to taste
6 ripe plums ( or 3 peaches or nectarines ) cut into halves
2 large ripe tomatoes cut into wedges ( I like to use the orange and yellow heirlooms as they are less acid )
8 oz ball of burrata
tarragon sprigs for garnish
flaky sea salt for garnish
Whisk oil, hot sauce, honey and vinegar in a small jar until the honey dissolves. Season with the kosher salt.
Cut the plums and tomatoes and put them in a low platter.
Tear the burrata into pieces on top of the fruit.
Garnish with tarragon and salt.
The nasturtiums are still blooming in my garden so nothing like a little extra garnish.
Serves 2 – 4