Heirloom Tomato Salad with Sour Plums and Marcona Almonds

This salad was inspired by one of Seattle superstar Ethan Stowell’s restaurants. Normally, I prefer How To Cook a Wolf over Anchovies & Olives since HTCAW has more variety on the menu and isn’t a nearly completely seafood menu.  But, this salad was actually on the Anchovies & Olives menu–one of the only non-seafood items that day.  All of his restaurants are a continual inspiration, and I enjoy trying to deconstruct and recreate whatever I’ve ordered at home.

The salad is an interesting combination, one I wouldn’t have dared or conceived on my own, but it works.  The sweet tomatoes are balanced with the tart firm plums, the almonds add a nice crunch and texture, and the parmesan ties it together.  The salad should really be made a the absolute last minute, or at least the plums should be added at the last minute.  I made the mistake of letting it sit too long once, and the plums picked up a funny flavor.  It should probably only be prepared at the peak of tomato season, as I imagine it would be tepid and bland in the winter.

You can definitely substitute regular almonds, chopped and toasted, for the Marcona type.  The Marcona variety is from Spain, and is shorter and sweeter.  They usually come blanched, lightly fried and salted in a container.  I made it with both ways depending on what was on hand,  and was pleased.

Heirloom Tomato Salad with Sour Plums and Marcona Almonds
Inspired by dinner at Anchovies & Olives

2 medium heirloom tomatoes in different colors, cut in wedges
1-2  firm, slightly unripe plums. cut in thin wedges
1/3 cup Marcona almonds, whole or regular almonds that have been chopped and toasted
3-4  tablespoons olive oil
1 tablespoon chives, chopped
1 tablespoon shallots, minced
Salt
1-2 oz Parmesan cheese, shaved in about 1 inch by 2 inch pieces

Toss the tomatoes with olive oil, chives, shallots and salt.  Add the plums, toss gently, and sprinkle with almonds and parmesan cheese.  Add any additional olive oil or salt to taste.  Serve.