Tomato and Plum Salad with Preserved Lemon Vinaigrette

Ingredients

• 2 small (about 1 1/2 ounces) preserved lemons, divided
• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon honey, plus more to taste
• 1 pound multicolored heirloom tomatoes, roughly chopped (about 3 cups)
• 2 small fresh plums, scrubbed and quartered (about 8 ounces total)
• 1 cup multicolored cherry tomatoes, halved
• 1/4 cup thinly sliced fresh basil, plus leaves for garnish
• Flaky sea salt

Steps

1. Finely chop 1 preserved lemon until it becomes almost a paste, yielding about 2 tablespoons; scrape into a medium bowl. Slice remaining preserved lemon, then cut slices into quarters; set aside.
2. Whisk oil, lemon juice, and honey into finely chopped lemon until fully emulsified and homogeneous, about 30 seconds. Taste and add additional honey as needed to balance bitterness. Set vinaigrette aside.
3. Gently toss together heirloom tomatoes, plums, cherry tomatoes, and basil in a large bowl. Add lemon vinaigrette, and mix gently; let stand for 5 minutes.
4. Transfer salad to a platter. Sprinkle with flaky salt and remaining preserved lemon; garnish with basil leaves, and serve with a slotted spoon.