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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