In this salad, the classic duo of peak-season tomatoes and summer’s finest stone fruit gets a lively jolt from tamarind. When combined with the juices of salted tomatoes, juicy nectarines, and plums, the tamarind creates a bright dressing that has all the sweet-sour flavors of chamoy, one of Mexico’s favorite condiments. Look for tamarind concentrate or paste in the international aisle of well-stocked grocery stores or at Middle Eastern or Asian markets; you won’t regret having it on hand for a spicy red lentil soup or a lip-smacking sauce for baby back ribs. Tamarind is key, but if necessary, you can also use an equal amount of lime juice. The salad’s tang is balanced by toasted sesame seeds, crushed tortilla chips and fresh mint. Feel free to tear in basil, parsley, or any other tender herbs you have on hand just before serving. It makes an ideal side for a summery meal — especially with grilled fish or meat.
Time: 20 min
Yield: 6 servings
3 to 4 medium heirloom tomatoes (about 11/2 pounds), cut into 1-inch wedges
2 medium nectarines (about 14 ounces), halved and cut into 1/2-inch wedges
2 medium plums (about 6 ounces), halved and cut into 1/2-inch wedges
Kosher salt
3 tablespoons tamarind concentrate or paste, or 3 tablespoons fresh lime juice, divided
1 chipotle chile in adobo, finely chopped, plus 1/2 teaspoon adobo sauce
1 tablespoon sugar
1/2 small red onion, thinly sliced
2 teaspoons toasted sesame oil
1/4 cup toasted white sesame seeds
1/4 cup loosely packed fresh mint leaves or other soft herbs, torn into pieces
A handful of tortilla chips, for serving
1. In a medium bowl, combine the tomatoes, nectarines and plums. Toss with 3/4 teaspoon salt.
2. Make the dressing: In a large serving bowl, whisk together 2 tablespoons tamarind paste, the chopped chipotle and adobo sauce, sugar and 1/4 teaspoon salt to form a smooth paste. Add the red onion along with the reserved tomatoes, nectarines, plums and gently toss to coat. Taste and season with salt and pepper.
3. Transfer salad to a large serving bowl or shallow platter. Drizzle with sesame oil and the remaining 1 tablespoon tamarind, then top with toasted sesame seeds and mint. Crush the tortilla chips into small pieces and scatter them over the salad. Serve immediately.
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