30 Min

GF

NF

Plum Tomato Salad

Given the infinite aromatic and delicious combinations of foods that are yet to be discovered, cooking can seldom get boring. All one needs is a sense of imagination and a willingness to try something nobody else has – I, fortunately have always had that in spades. It has also landed me with food that I never want to make or eat again but I shrug that off as part of the journey. Last weekend, about to leave town for a long trip, I was staring down into my fridge, where lay 2 perfect tomatoes from Lightsey Farms and a few black plums I had picked up at the grocery store. Houston Dairymaids, the wonderful cheese shop out on the east side had sent us a big tub of Pure Luck chèvre, a bit of which was sitting in my refrigerator.

My little grandson Lion was about to come over and I needed something to feed him. I turned it all into a salad with a quick goat cheese and yogurt spread and there, a new dish was born! Lion, despite barely having any teeth, lapped it up with great enthusiasm. The texture of the tomato and plum is similar which made it fun to eat as they were indistinguishable until well into the first bite. A more adult version of that salad included toasted whole buckwheat, which gives it a lovely crunch. You could use toasted nuts instead or just leave it out entirely. But don’t forget to go buy those tomatoes at the Urban Harvest farmer’s market – they actually taste like tomatoes!

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Cook Time

30 Minutes

Serves

6

Directions

Step 1

Preheat the oven to 300°F. Combine the buckwheat with olive oil, honey, salt and pepper. Spread on a greased baking sheet and bake until crisp – roughly 15 to 20 minutes. Let it cool.

Step 2

In a small mixing bowl, whisk the goat cheese with yogurt, cumin black pepper and rosemary. Spread on the bottom of a serving platter or bowl.

Step 3

Spread the herbs over the goat cheese mix then sprinkle the buckwheat.

Step 4

Place the chopped tomato and plum on top gently. Drizzle a bit of lemon juice, a little more olive oil if desired, salt and chile. Serve immediately.

Notes & Variations

Whole buckwheat can be found in specialty stores – you can also get it shipped from Homestead Gristmill, a flour mill located in Waco. The buckwheat can also be sprouted first – soak it in a little bit of water on a shallow tray for a day or two at room temperature until sprouts begin to appear. Drain and then follow the seasoning and baking as directed.
The tomatoes and plum can also be cut into wedges and served as a composed salad with the goat cheese spread underneath. You could also replace the plums with local peaches.
The recipe makes more buckwheat than you need for the salad – store it away in a jar and snack on it or top off yogurt or toss into a salad.

Ingredients

1 cup whole buckwheat

2 tablespoons olive oil

1 tablespoon honey or maple syrup

1/2 teaspoon salt and pepper

6 oz goat cheese, at room temperature

1/2 cup plain whole milk yogurt

1 teaspoon toasted ground cumin

1 teaspoon black pepper

1 teaspoon finely minced rosemary

1 cup of loose herb springs like cilantro, mint or parsley

2 medium tomatoes, cut into ½-inch cubes

2 black plums

Juice of one lemon

Scant sprinkle of salt and chile powder

Step 1

Preheat the oven to 300°F. Combine the buckwheat with olive oil, honey, salt and pepper. Spread on a greased baking sheet and bake until crisp – roughly 15 to 20 minutes. Let it cool.

Step 2

In a small mixing bowl, whisk the goat cheese with yogurt, cumin black pepper and rosemary. Spread on the bottom of a serving platter or bowl.

Step 3

Spread the herbs over the goat cheese mix then sprinkle the buckwheat.

Step 4

Place the chopped tomato and plum on top gently. Drizzle a bit of lemon juice, a little more olive oil if desired, salt and chile. Serve immediately.

1 cup whole buckwheat

2 tablespoons olive oil

1 tablespoon honey or maple syrup

1/2 teaspoon salt and pepper

6 oz goat cheese, at room temperature

1/2 cup plain whole milk yogurt

1 teaspoon toasted ground cumin

1 teaspoon black pepper

1 teaspoon finely minced rosemary

1 cup of loose herb springs like cilantro, mint or parsley

2 medium tomatoes, cut into ½-inch cubes

2 black plums

Juice of one lemon

Scant sprinkle of salt and chile powder

Notes & Variations

Whole buckwheat can be found in specialty stores – you can also get it shipped from Homestead Gristmill, a flour mill located in Waco. The buckwheat can also be sprouted first – soak it in a little bit of water on a shallow tray for a day or two at room temperature until sprouts begin to appear. Drain and then follow the seasoning and baking as directed.
The tomatoes and plum can also be cut into wedges and served as a composed salad with the goat cheese spread underneath. You could also replace the plums with local peaches.
The recipe makes more buckwheat than you need for the salad – store it away in a jar and snack on it or top off yogurt or toss into a salad.

Tags:

30 Min

Tags:

30 Min

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