Tomato and Plum Salad with Nori and Sesame
A light tomato and plum salad tossed with a sweet ginger dressing and topped with a briny nori and sesame salt.
Yield: 4-6 servings
For the dressing
  • 2 tsp sugar
  • 2 tbsp rice vinegar
  • 2 tsp soy sauce
  • 2 tbsp sesame oil
  • ¼ oz fresh ginger, peeled and julienned
  • ½ garlic clove, grated
  • ¼ tsp finely grated orange zest
  • ½ tsp flaked sea salt
For the nori and sesame salt
  • ½ sheet nori
  • 2½ tsp black sesame seeds, toasted
  • 2 tsp white sesame seeds, toasted
  • ½ tsp flaked sea salt
For the salad
  • 1.75 lb mixed ripe heirloom tomatoes, cut into wedges
  • 4 ripe plums or pluots, pitted and cut into ½-inch wedges
  • 4 scallions, thinly sliced
For the dressing
  1. In a small bowl, whisk together the sugar, rice vinegar, soy sauce, sesame oil, ginger, garlic, orange zest, and salt. Set aside while you prepare the remaining ingredients.
For the nori and sesame salt
  1. Break up the nori sheet and then put into a spice grinder and grind to a coarse powder. Pour the ground nori into a small bowl and stir together with the sesame seeds and salt. Set aside.
For the salad
  1. Prepare the tomatoes, plums, and scallions. Toss gently in a large bowl with the dressing. Spread on a serving platter and sprinkle with the nori and sesame salt. Serve immediately.
Recipe adapted slightly from Ottolenghi Flavor
Recipe by Joanne Eats Well With Others at