This salad is spectacular when made with a variety of colorful plums and tomatoes, but it’s very good if all you have available are the everyday, supermarket ones. Vary the numbers of plums and tomatoes according to their sizes; just try to have equal portions of each, cut into wedges of similar size. The salad is best made just before serving.
Ingredients:
- Large handful baby arugula, about 1/2 bag
- 1/2 small Walla Walla Sweet onion, very thinly sliced into half circles
- 4 tomatoes, cored and cut into wedges
- 4 to 6 plums, pitted and cut into wedges
- Juice of one fresh lemon
- 1 tbsp red wine vinegar
- 2 tbsp olive oil
- Kosher salt and freshly ground black pepper
- 1/3 cup basil leaves, julienned
Instructions:
- Spread arugula on a serving platter and strew the onions on top.
- Arrange tomatoes alternately with the plums in a circle or spiral.
- Drizzle lemon juice, then the vinegar, then the olive oil evenly over the tomatoes and plums.
- Sprinkle with salt and pepper to taste. Garnish with basil leaves.
