Tomato and plum salad by Matt Preston

INGREDIENTS

  • 3 plums of your choice, such as the MONTAGUE tree™ or CROC EGGS™
  • 8 heirloom or black Russian tomatoes, cut into irregular shapes
  • 100g ricotta, crumbled
  • basil leaves, to serve
  • Dressing
  • 1 tbs red wine vinegar
  • 1/2 tsp tsp salt flakes
  • 1/4 cup (60ml) extra virgin olive oil
  • pinch of ground white pepper

METHOD

  • For the dressing, combine all ingredients in a bowl. Set aside.
  • Slice the cheeks off the plums, then cut into wedges. Place the tomatoes and plum wedges in a bowl, add the dressing and toss well to coat.
  • To serve, arrange the tomatoes and plums in a serving bowl or on a platter. Scatter the ricotta over the salad, then place the basil leaves over the top as garnish. Serve immediately.

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