Name: Tomato, Pluot, and Arugula Salad with Ricotta and a Chive Vinaigrette
Ingredients: 4 large early girl tomatoes (, stemmed and sliced 1/4 -inch thick); 1/2 cup cherry tomatoes (, halved); 2 pluots (, quartered and sliced 1/4-inch thick); 2 cups baby arugula; 1/8 cup ricotta (, crumbled); Sea salt and freshly ground black pepper; Dressing; 2 tablespoons chives (, finely chopped); Juice of 1 lemon; 1 tablespoon red wine vinegar; 1/2 cup extra-virgin olive oil; Sea salt and freshly ground black pepper

Tomato, Plum, and Arugula Salad with Ricotta and a Chive Vinaigrette

Tomato, Pluot, and Arugula Salad with Ricotta and a Chive Vinaigrette

While at my local farmers’ market recently, I came across a variety of pluot, nicknamed “Dinosaur Eggs”. The sweet flavor of the pluot combined well with the red early girl tomatoes for an overall delicious salad. Serve it with crusty bread for a refreshing lunch or alongside meat for a late summer dinner.

Serves 4

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Ingredients

4 large early girl tomatoes , stemmed and sliced 1/4 -inch thick
1/2 cup cherry tomatoes , halved
2 pluots , quartered and sliced 1/4-inch thick
2 cups baby arugula
1/8 cup ricotta , crumbled
Sea salt and freshly ground black pepper
Dressing
2 tablespoons chives , finely chopped
Juice of 1 lemon
1 tablespoon red wine vinegar
1/2 cup extra-virgin olive oil
Sea salt and freshly ground black pepper

Instructions

Put the lemon juice, vinegar, and olive oil in a small bowl. Season with salt and pepper and whisk to combine. Add the chives and gently whisk to combine. Set aside.
Spread the arugula evenly on a serving platter. Arrange the early girl tomatoes on top of the arugula. Tuck the cherry tomatoes and pluots in between and around the early girl tomato slices. Sprinkle the ricotta over the top and season with freshly ground black pepper, if desired. Drizzle with the vinaigrette. Serve immediately.

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