Peak summer ingredients speak for themselves in this layered stone fruit and tomato salad tossed with torn burrata, fresh garden herbs, and a spicy Serrano-lime dressing.
At this point in the summer, it’s certain that you have your tomato game down pat. After all, a pinch of sea salt and a drizzle of olive oil is all it takes. I’m also quite partial to the classic sandwich: toasted white bread, Duke’s mayo, sliced tomatoes, lots of sea salt and pepper, and maybe sumac. You’ve likely devoured a good tomato Caprese salad too (and might I suggest this alternative?). Which is all to say that you may feel you do not need another tomato salad in your life. But hear me out.
An Effortless Late Summer Salad
This late summer stone fruit and tomato salad begins with familiar ingredients like plums, peaches, and tomatoes, but is finished with a lively Serrano-lime dressing that delivers just the right amount of spicy sourness and brings the sweet acidity of stone fruits and tomatoes together beautifully. It’s topped with handfuls of mint and basil, and torn bits of burrata. If you’re looking for something of-the-moment and vibrant, this salad is it.
I wanted to keep things simple – it’s a fancy-seeming accumulation of ingredients more than a recipe. Lime juice does double duty tempering sliced shallots and Serrano chilies, while also absorbing their flavor. Afterwards, the shallots and chilies are strained from the lime juice and tossed on the salad. The leftover lime juice then gets whisked with olive oil for a dead simple but totally complex dressing.
As we careen toward fall and busyness, consider this effortless stone fruit and tomato salad a moment of summery respite; unfussy and simple, just as all the best summer things are.
- Juice of 1 lime (2 - 3 tablespoons)
- 1 medium shallot, thinly sliced
- 1 Serrano or jalapeño chili, seeded and thinly sliced
- 1/4 teaspoon flaky sea salt, plus more to taste
- 4 medium tomatoes (red, orange, yellow, and/or green), sliced 1/2-inch thick
- 4 medium peaches, pitted and sliced 1/2-inch thick
- 4 medium plums (any not-too-sour variety will do, but I love Damson and European plums), pitted and sliced 1/2-inch thick
- 8 ounces burrata, torn
- 2 tablespoons each torn mint and basil leaves
- Fresh ground black pepper to taste
Toss shallot and chili with lime juice and 1/4 teaspoon sea salt. Set aside while you prep the fruits.
Arrange tomatoes, peaches, and plums on a large rimmed plate or platter. Sprinkle with sea salt.
Strain shallot and chili from the lime juice and scatter over the fruit. Tuck burrata throughout.
In a small bowl or jar, measure 2 tablespoons of the reserved lime juice. Whisk in 3 tablespoons olive oil. Drizzle liberally over the salad, tossing just slightly to make sure everything gets a kiss of dressing. Top with fresh herbs and several twists of pepper. Add sea salt to taste. Serve immediately.
Salad ingredients can be prepped ahead and refrigerated, but should be assembled just before eating. Allow fruit to come to room temperature before assembling and serving.