Tomato Fruit Salad

Name: Tomato Fruit Salad
Total time: 5 min
Yield: 6 servings
Ingredients: 1 pint multicolored cherry tomatoes, halved; 1/2 cup blueberries; 1/2 cup grapes, halved if large; 1/2 cup raspberries; 1 nectarine or plum, pitted and diced; 1/4 cup pomegranate seeds; Best-quality balsamic vinegar, to taste; Extra-virgin olive oil, to taste; Finely ground black pepper, to taste (optional)

Recipe from Massimo Bottura

Adapted by Melissa Clark

Updated Aug. 16, 2022

Tomato Fruit Salad — Evan Sung for The New York Times

Total Time: 5 minutes
Rating: 4(155)
Comments: Read comments

Because tomatoes are technically fruit, they work very well in this colorful and savory take on fruit salad. Try to find interesting grape varieties (like Concord, Himrod and Niagara), which have spicy skins and a more complex flavor than regular red and green seedless. Then go lightly on the vinegar and pepper — you want just enough to bring out the flavors of the fruits, but not enough to take over the bowl. —Melissa Clark

Featured in: Don’t Tell Grandma

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:6 servings

1pint multicolored cherry tomatoes, halved
½cup blueberries
½cup grapes, halved if large
½cup raspberries
1nectarine or plum, pitted and diced
¼cup pomegranate seeds
Best-quality balsamic vinegar, to taste
Extra-virgin olive oil, to taste
Finely ground black pepper, to taste (optional)

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Mix the tomatoes and other fruit in a bowl, seasoning them very lightly with a few drops of vinegar and oil and, if you like, a pinch of pepper.

Ratings

4 out of 5

155 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

chezjewels7 years ago

Used pistachio oil and a few drops of pomegranate molasses in the absence of an actual pomegranate. Lovely way to use up a variety of fruits left at the end of the week.

M weiss7 years ago

Great dish for bumper heirloom tomato crop. Did not have seeds but added strawberries and a little watermelon.

Dan7 years ago

Excellent recipe for dinner salad. Will omit nectarines or plums next time: discolor too rapidly.

Laurel K1 year ago

I was asked to bring a fruit salad to a cookout. I improvised on the types of fruit. Stone fruits were incredibly expensive. I did get cherries but that was it. I added color with chunks of clementines that were on sale and included the cherry tomatoes. The vinegar in the dressing was a key as well as a liberal sprinkling of mint. My grapes were not large so I did not cut them in half. I should have. It would have been easier to eat without the grapes rolling around on the plate.

marklee3 years ago

Shaved parmigiano reggiano anyone?

Bellaverdi6 years ago

Making this again....one of the favs at our house. I wash and assemble the "bits", then add into bowl just before serving with a dash of basalmic.

Private comments are only visible to you.