It’s getting to be that time of year when it’s so hot I can barely stand it, but at least all the produce is gorgeous and refreshing. That’s where my tomato plum salad comes into play. I make this salad multiple times a summer, every summer, but it’s never exactly the same. The mix of peak season plums, tomatoes, cucumbers, and red onions hit every note — it’s juicy, crunchy, tart, savory, and sweet all at once. It’s the perfect side to anything grilled and keeps well for transport, so it’s ideal for picnics. Plus, the light sumac-lemon vinaigrette gives the salad a real goes-with-anything vibe you’ll want with every cookout.

The number one rule of this salad is no mediocre produce! I’m being very serious about this. There are times where I’ll say, “It’s fine, grab whatever is at the store,” but this is simply not that time. This recipe is a celebration of summer, so it’s much better to make a big substitution than to go for something lackluster. It also means not being beholden to specific varieties of fruits or vegetables.

You can use any variety of plum, tomato, or cucumber that looks good, even if it isn’t listed specifically in the recipe. You can even swap out the plums for other fruits. My favorite and most frequent substitution is honeydew for the cucumbers — the sweet-savory combo will turn honeydew haters into believers. The only important thing is that the salad is juicy, refreshing, and full of flavor.

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Key Ingredients in tomato plum salad

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Tomato Plum Salad

Serves 6 to 8

2 tablespoons freshly squeezed lemon juice (from 1 medium lemon)

2 tablespoons extra-virgin olive oil

1 teaspoon honey or agave syrup

1 teaspoon ground sumac

1 1/2 pounds small or medium tomatoes, or a combination, halved or cut into 1-inch pieces (about 4 cups)

1 pound firm plums (4 medium), halved, pitted, and thinly sliced

2 Persian cucumbers or 1/3 English cucumber, halved lengthwise and thinly sliced crosswise (about 1 cup)

1 small red onion, quartered and thinly sliced (about 3/4 cup)

Kosher salt

Freshly ground black pepper

1/2 cup fresh basil, mint, or cilantro leaves, or a combination, torn if large

1. Whisk 2 tablespoons lemon juice, 2 tablespoons extra-virgin olive oil, 1 teaspoon honey, and 1 teaspoon ground sumac together in a large bowl.

2. Toss 1 1/2 pounds chopped tomatoes, 1 pound thinly sliced plums, 2 halved and thinly sliced Persian cucumbers, and 1 quartered and thinly sliced small red onion in the dressing. Taste and season with kosher salt and black pepper as needed.

3. If you have the time, cover and refrigerate for 1 hour to let the flavors meld. Gently fold in 1/2 cup fresh herb leaves just before serving.

Recipe notes

(Rachel Perlmutter is a culinary producer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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