Chamoy Tomato Salad Recipe
3 to 4 medium heirloom tomatoes (about 1½ pounds), cut into 1-inch wedges - 2 medium nectarines (about 14 ounces), halved and cut into ½-inch wedges
- 3 to 4 medium heirloom tomatoes (about 1½ pounds), cut into 1-inch wedges
- 2 medium nectarines (about 14 ounces), halved and cut into ½-inch wedges
- 2 medium plums (about 6 ounces), halved and cut into ½-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 ½ teaspoon adobo sauce
- 1 tablespoon sugar
- ½ small red onion, thinly sliced
- 2 teaspoons toasted sesame oil
- ¼ cup toasted white sesame seeds
- ¼ cup loosely packed fresh mint leaves or other soft herbs, torn into pieces
- A handful of tortilla chips, for serving
- In a medium bowl, combine the tomatoes, nectarines and plums. Toss with ¾ teaspoon salt.
- Make the dressing: In a large serving bowl, whisk together 2 tablespoons tamarind paste, the chopped chipotle and adobo sauce, sugar and ¼ 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.
- 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.
- 2 medium plums (about 6 ounces), halved and cut into ½-inch wedges - 3 tablespoons tamarind concentrate or paste, or 3 tablespoons fresh lime juice, divided - 1 chipotle chile in adobo, finely chopped, plus ½ teaspoon adobo sauce
- ½ small red onion, thinly sliced - 2 teaspoons toasted sesame oil
- ¼ cup toasted white sesame seeds - ¼ cup loosely packed fresh mint leaves or other soft herbs, torn into pieces
- A handful of tortilla chips, for serving - Step 1In a medium bowl, combine the tomatoes, nectarines and plums. Toss with ¾ teaspoon salt.
- Step 2Make the dressing: In a large serving bowl, whisk together 2 tablespoons tamarind paste, the chopped chipotle and adobo sauce, sugar and ¼ 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.
- Step 3Transfer 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.
Private Notes
Delish -- skipped the chips but loved the sesame seeds.
Used chili crip instead of the adobo; just what I had on hand. :)
