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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.
Why Heirloom Tomatoes, Strawberries, and Prosciutto Work So Well Together
Heirloom tomatoes are the heart of this salad, bringing a range of flavors that stretch well beyond basic sweetness. Some slices lean bright and acidic, others feel almost jammy, and that natural variation keeps every bite dynamic. Their juicy texture also plays an important role, creating a base that feels lush and fresh rather than heavy, while the mix of colors turns a simple plate into something visually striking.
Strawberries and prosciutto step in to create contrast and tension in the best possible way. The berries echo the tomatoes’ natural sweetness while adding a softer, fruit forward note, and the prosciutto delivers a salty, savory edge that sharpens everything around it. Together, they pull the salad into balance, sweet, tangy, and savory all landing at once, making the dish feel layered and intentional rather than just seasonal.
What Is Ume Plum Vinaigrette?
Ume plum vinaigrette is built around umeboshi, a traditional Japanese pickled plum known for its assertive tang and savory depth. The flavor is often described as salty, sour, and a little funky in the best possible way, which is exactly why it works so well in composed salads like this one. It brings intensity without relying on citrus or heavy vinegar, offering something more layered and unexpected.
In this vinaigrette, the ume is softened and rounded out with rice wine vinegar, mirin, and red verjus, creating a balance of acidity and gentle sweetness. Sesame oil and vegetable oil add body, while ingredients like soy sauce, Hon-Dashi, and pomegranate molasses deepen the umami notes. The result is a dressing that feels complex but controlled, bold enough to stand up to ripe tomatoes and prosciutto, yet nuanced enough to let strawberries and goat cheese shine.
Rather than dominating the plate, the vinaigrette acts as a connective thread. It sharpens the fruit, enhances the savory elements, and pulls every component into a single, cohesive bite that tastes intentional from start to finish.
Video: How to Make this Heirloom Tomato Salad
See this Heirloom Tomato Salad come to life step by step in the video below.
Heirloom Tomato Salad
Recipe Type:
Appetizer
Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Servings:
4
Ingredients
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
- â…› cup sesame oil
- â…› cup vegetable oil
Instructions
Salad:
- Place prosciutto slices directly on a parchment lined baking sheet. Bake for 10 minutes or until crispy. Allow to cool.
- 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:
- In a bowl, combine Ume, soy sauce, vinegar, verjus, mirin, Hon-Dashi, sesame paste and pomegranate molasses. Slowly whisk in the oils to emulsify.
Recipe Variations
One of the best things about this heirloom tomato salad is how easily it adapts to what is in season or already in your kitchen. Small swaps can shift the flavor profile without losing the balance that makes the dish work so well.
- Seasonal fruit swap: Replace strawberries with ripe peaches, nectarines, or even thinly sliced figs for a different kind of sweetness.
- Cured meat alternatives: Use speck or serrano ham in place of prosciutto for a slightly smokier or firmer bite.
- Cheese changes: Burrata adds richness, while whipped ricotta offers a lighter, more delicate creaminess.
- Herb variations: Basil or tarragon can step in for shiso, bringing a familiar garden freshness to the plate.
- No-meat option: Skip the prosciutto and add toasted nuts or seeds for texture while keeping it vegetarian-friendly.
The Perfect Wine Pairings for Heirloom Tomato Salad
This Heirloom Tomato Salad with strawberries, prosciutto, and chèvre calls for a wine that can match its brightness without overpowering the delicate flavors. A crisp, fruit-forward rosé from Kendall-Jackson is an ideal companion, offering refreshing acidity that highlights the sweetness of the tomatoes and strawberries while cutting through the richness of the cheese.
For white wine lovers, a Kendall-Jackson Grand Reserve Chardonnay works beautifully. Its clean, citrusy notes and gentle creaminess echo the fresh, summery flavors of the salad, while the subtle fruit character complements the sweet-tart vinaigrette. Pouring one of these wines turns a simple summer salad into a refined pairing experience, perfect for entertaining or a relaxed weeknight meal.
Explore Kendall-Jackson’s full portfolio online to find your favorite bottle and make any salad moment feel elevated, light, and perfectly balanced.
