Heirloom Tomato Salad, Garden Strawberries, Ume Plum Vinaigrette

By Chef Tracey Shepos 
In: Recipes

Here at Kendall-Jackson we like to create unusual dishes inspired by popular menu items. This time around we decided to create our own interpretation of a common cold summer tomato salad. This salad has a tasty combination of strawberries, prosciutto, goat cheese, and of course heirloom tomatoes. It is a true taste of summer when the tangy, sweet and salty flavors meet your palate. Elevate your experience by pairing this Heirloom Tomato, Garden Strawberries, Ume Plum Vinaigrette salad with our Grand Reserve Rosé.

And if you love tomatoes as much as we do, you won’t want to miss the Annual Kendall-Jackson Heirloom Tomato Festival. We host this special food and wine event every year at the end of September at our beautiful Wine Estate and Gardens in Santa Rosa, California.


Heirloom Tomato Salad, Garden Strawberries, Ume Plum Vinaigrette
Recipe type: Salad
  • 6 thin slices prosciutto
  • 4 large mixed heirloom tomatoes, cut into different shapes and sizes
  • ½ cup strawberries, quartered
  • ½ cup Delice de la Vallee or fresh chevre
  • Sea salt
  • Ume plum vinaigrette
  • Fresh shiso leaves or mint, for garnish
For the ume plum vinaigrette:
  • 2 Tbsp., plus 1 tsp. Japanese plum paste (Ume)
  • 1 tsp. soy sauce
  • 1½ Tbsp. rice wine vinegar
  • 1½ Tbsp. red verjus
  • 1 Tbsp., plus 1 tsp. mirin (Japanese sweet cooking wine)
  • 1 tsp. Hon-Dashi (dried bonito broth base)
  • ½ tsp. white sesame paste
  • 2 Tbsp. pomegranate molasses
  • ⅛ cup sesame oil
  • ⅛ cup vegetable oil
  1. Place prosciutto slices directly on a parchment lined baking sheet. Bake for 10 minutes or until crispy. Allow to cool.
  2. Dollop Delice de la Vallee cheese on a serving plate. Arrange the tomatoes and strawberries randomly on plate varying the shapes and sizes. Drizzle generously with ume plum vinaigrette and season with sea salt. Garnish with fresh shiso leaves.
For the ume plum vinaigrette:
  1. In a bowl, combine Ume, soy sauce, vinegar, verjus, mirin, Hon-Dashi, sesame paste and pomegranate molasses. Slowly whisk in the oils to emulsify.