Walking through the Hollywood Farmers Market we noticed that the heirloom tomatoes and stone fruit are perfectly ripe and in season. Chef Catty Boom Batty collaborated with us to make a beautiful fresh and light salad inspired by the season. Since stone fruit reached their peak in taste and juiciness she keeps the salad simple and let the ingredients speak for themselves. For creamy texture along with protein and calcium, she added Organic Greek Yogurt mixed with honey sprinkling roughly chopped Marcona Almonds. For flavor and color she introduced Opal basil and picked flowers off broccoli to add to the mix. You can make a version of this salad easily by going to the farmers market and seeing what’s perfectly fresh and in season wherever you live. When you have the best possible ingredients you don’t have to do much to create something easy, beautiful, and delicious to eat!
Serves 4
Ingredients
2ea Heirloom Tomato, ripe cut into wedges
2ea Ripe Nectarines, cut into 1” wedges
2ea Ripe Peaches, cut into 1” wedges
2ea Ripe Plums, thinly sliced
¼ c Opal Basil, chiffonade or using the buds and smaller leaves
¼ c Marcona Almonds, rough chopped
2 T Honey
1 c Greek yogurt, seasoned with salt and pepper
Fleur de Sal, to taste
Freshly ground pepper
Directions:
With a tablespoon, smear 1/4c of yogurt on the rim of each plate. Gently place ½ of ea tomato and fruit onto the plate sporadically. Garnish each plate with a pinch of marcona almonds and basil. Drizzle ½ T of honey onto the ingredients and season with a pinch of fleur de sal and pepper. (Pictured plated two different styles.)

Recipe by: CattyBoomBatty

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