Marinated Tomato Salad

Sweet grape tomatoes are matched with silky persimmons, crunchy cucumbers, and red onion in a tart basil-mint puree for an altogether agreeable marinated salad. Be sure to use a fuyu persimmon, which is still firm when it’s ripe-as opposed to a hachiya persimmon, which is inedible when it’s still firm (it’s not edible until it’s very soft). Timing alert: The salad needs to marinate for at least 1 hour.

1/2 cup packed basil leaves
2 tablespoons coarsely chopped fresh mint
3 tablespoons red wine vinegar
3 tablespoons water
2 teaspoons olive oil
1/4 teaspoon salt
1 pint grape or cherry tomatoes, halved
1 fuyu persimmon, cut into 1/2-inch cubes
1 small cucumber, peeled, halved, seeded, and diced
1/4 cup minced red onion

1 In a blender or food processor, combine the basil, mint, vinegar, water, oil, and salt, and process to a smooth puree. Transfer the marinade to a medium bowl.
2 Add the tomatoes, persimmon, cucumber, and red onion, and toss to combine. Marinate at least 1 hour before serving. Makes 4 servings

Makes 4 servings.
Per serving: 75 calories, 2.7g total fat (0.4g saturated), 0mg cholesterol, 3g dietary fiber, 13g carbohydrate, 1g protein, 300mg sodium.