With both plums and tomatoes, you'll find some are sweeter and softer, some firmer and a little more acidic. This salad is best and most beautiful with a mix-just be sure everything is good and ripe, even if you are sticking to the more common black and Santa Rosa plums and a mix of plum and grape or cherry tomatoes. Use a quality sherry vinegar--one with some depth and not too much acidity-if you can. This dish makes a great side for grilled pork tenderloin or seared duck breast.
- 1 pound mixed ripe purple, red and yellow plums
- 1 pound mixed ripe plum, grape or round tomatoes, in a variety of colors
- 1 tablespoon plus 1 teaspoon sherry vinegar
- 3 teaspoons light olive oil
- Kosher salt
- 1 large handful baby arugula (about 2 ounces)
- Freshly ground black pepper
Working over a bowl to catch the juices, cut the plums from their pits in wedges. Slice the tomatoes into similar-size wedges or in half if they are small. Drizzle 2 tablespoons of the vinegar, and 2 teaspoons of the oil over plums and tomatoes, season with a large pinch of salt, and set aside for 10 minutes.
Add the arugula to the plums and tomatoes, and drizzle in the remaining teaspoons of vinegar and oil. Then toss and add some salt and pepper.