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Salad Recipe

Tomato and Stonefruit Salad with Bread Crumbs, Basil, and Almonds

Spencer Huey

Serves 3-4 people


1/2 lb tomatoes
2-3 ripe plums, pluots, or peaches
olive oil
red wine vinegar
basil, a few springs (I happened to have a small leaved variety called piccolo basil)
1/4 cup almonds, toasted and chopped
1/4 cup bread crumbs
1 lemon


Slice the tomatoes and stonefruit into wedges. Arrange on the plate and season with olive oil, a splash of red wine vinegar, salt and pepper
Toast the bread crumbs. Heat a small pan on medium heat, add olive oil and bread crumbs. Stir around until golden brown and toasty. Take off the heat. Season with salt and add the zest of a lemon.
Finish the salad with torn basil, chopped almonds and toasted bread crumbs. Add more or less of the almonds and bread crumbs as you want. Serve immediately.

Stonefruits are a group of fruits that include peaches, plums, nectarines, pluots, and apricots. They’re sweetness and acidity pairs really well with juicy, flavor-filled tomatoes.

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