Recipe
Heirloom Tomato & Stone Fruit Salad
About
Celebrate peak-season produce with this colorful Heirloom Tomato & Stone Fruit Salad, crafted by the chefs at the ZWILLING Cooking Studio. Ripe, juicy tomatoes and sweet stone fruits are tossed together and enhanced with a lightly seasoned dressing made with Kikkoman Ponzu to balance the natural sweetness of the fruit with a touch of umami.
Presented beautifully in durable, artisan STAUB cast iron cookware or ceramic serving dishes, this dish transitions effortlessly from kitchen prep to outdoor dining. It offers a fresh, balanced side dish that brings vibrant colors and textures to any summer table.
Ingredients
- 1½ pounds mixed heirloom tomatoes
- 1 cup cherry tomatoes
- 3 ripe peaches, plums, or nectarines
- 2 Persian cucumbers
- ½ cup loosely packed Thai basil
- Kosher salt
- PONZU GINGER VINAIGRETTE
- ¼ cup Kikkoman Ponzu
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon Kikkoman Rice Vinegar
- 2 teaspoons honey
- 1 teaspoon finely grated ginger
- Freshly ground black pepper
Directions
- Cut heirloom tomatoes into a combination of wedges and irregular pieces. Halve cherry tomatoes.
- Cut stone fruit into wedges.
- Thinly slice cucumbers on a bias.
- Season tomatoes lightly with kosher salt and pepper and allow to stand for 5–10 minutes.
- Whisk together ponzu, olive oil, rice vinegar, honey, ginger, and black pepper.
- Arrange tomatoes, stone fruit and cucumber on a serving platter.
- Spoon vinaigrette evenly over the produce immediately before serving.
- Scatter generously with torn or chiffonade Thai basil leaves.
- Finish with optional: toasted sesame or puffed rice and flaky salt.
CHEF’S NOTES
Toss the stone fruit with the ponzu right before serving. If it sits too long, the fruit loses its crispness and gets watery.
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