The simplicity of fruits tossed in dressing heightens weeknight meals or special occasions like a Juneteenth happy hour or picnic. Here, we’re rethinking green tomatoes by combining them with peak summertime blackberries and blueberries (mulberries would also be great if you can get your hands on a pint or two) instead of dredging them in buttermilk, coating with cornmeal, and frying up—though that’s delicious, too, as is pickling them for a warm-weather sandwich.
Pantry staple apple cider vinegar is the base for a dressing that features sumac, a tart spice commonly found in Mediterranean and Middle Eastern households—as well as in Indigenous American homes. The citrusy ingredient adds a perky touch, while a bit of vanilla extract rounds out the sharpness, providing warmth. Your tomatoes should be hard to the touch and on the smaller side, and I’d recommend making the salad a day before to draw out the best of the fruits’ sweetness and to let the flavors mingle. Serve this salad cold or at room temperature, and it works well to complement dishes like my Lemon-Pepper Catfish and picnic fried chicken.