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Heirloom Tomato and Plum Salad with Raspberry Vinaigrette, Goat Cheese and Arugula Pesto

Prep Time: 25 minutes
Cook Time: 0 minutes
Servings: 8

Chef Sean Brock created this salad to showcase summer ingredients at their seasonal peak. For optimal flavor, buy the best heirloom tomatoes and plums you can find at a local farmers’ market or farmstand.


For the arugula pesto:

  • 5 oz. arugula
  • 1 large garlic clove
  • 3/4 cup grapeseed oil
  • 1/4 cup olive oil
  • 4 oz. pecorino cheese, grated
  • 4 oz. pine nuts, lightly toasted
  • Kosher salt and freshly ground pepper, to taste

  • 3 medium heirloom tomatoes, about 2 lb. total, cored
  • Extra-virgin olive oil for drizzling, plus 1/2 cup
  • Kosher salt and freshly ground pepper, to taste
  • 1/2 cup raspberry vinegar
  • 2 ripe plums, pitted and thinly sliced
  • 4 oz. goat cheese, crumbled
  • 1 1/2 oz. arugula


To make the arugula pesto, in a blender, combine the arugula, garlic, grapeseed oil, olive oil, cheese, pine nuts, salt and pepper and puree until smooth. Transfer to a bowl. This recipe makes about 1 1/2 cups pesto; you may not need all of it for the salad. Refrigerate any leftover pesto for another use.

Cut 1 of the tomatoes into 1/4-inch-thick slices. Cut another tomato into 12 wedges. Cut the remaining tomato into 1/2-inch dice. Spread them out on a platter or a clean cutting board. Drizzle the tomatoes with olive oil and season with salt and pepper.

Put the vinegar in a small bowl. Slowly drizzle in the 1/2 cup olive oil, whisking until the vinaigrette is emulsified.

Divide the tomato slices among 8 salad plates, layering the slices. Arrange the tomato wedges and diced tomatoes on top and around the slices. Drizzle with the vinaigrette. Arrange the plum slices on the tomatoes. Sprinkle the cheese over the tomatoes and plums. Garnish with the arugula and drizzle with the pesto. Serve immediately. Serves 8.

Recipe by Sean Brock, Chef, McCrady’s Restaurant and Husk.