Pluot-Tomato Salad With Suya Pistachio Crunch

Recipe from Keith Corbin

Adapted by Genevieve Ko

Updated August 5, 2026

  • Andrew Bui for The New York Times. Food Stylist: Rebecca Jurkevich.
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Ready In
30 min
Rating
5(99)
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This spectacular summer dish layers tangy, juicy pluots and ripe tomatoes with a creamy pistachio yogurt sauce and crunchy, spicy pistachios, making each bite thrilling. The chef Keith Corbin created it for his Los Angeles restaurant Alta Adams to celebrate the best of local summer fruits. He decided to season them with West African suya but took apart the traditional blend of ground spices and peanuts, swapping in whole California-grown pistachios and coating them with suya’s ginger, garlic and onion powders. He then tossed in a bit of sugar to lightly candy the nuts into a crunchy sprinkle that’s great on, frankly, anything. At the restaurant, Mr. Corbin sometimes makes this with lightly grilled peaches, plums, nectarines and other stone fruits, but good fruit will still taste great uncooked. —Genevieve Ko

Featured in: These Salads, Bursting With Tomatoes and Corn, Taste Like Endless Summer

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Ingredients

Yield:4 to 6 servings

For the suya pistachio crunch

  • 2 teaspoons ground ginger

  • ½ teaspoon brown sugar

  • ½ teaspoon ground cayenne 

  • ¼ teaspoon ground grains of paradise (see Tip) or black pepper

  • ¼ teaspoon onion powder

  • ¼ teaspoon garlic powder

  • ½ teaspoon kosher salt (such as Diamond Crystal)

  • ¾ cup shelled unsalted pistachios

  • 1 ½ teaspoons extra-virgin olive oil

For the pistachio cream

  • ⅓ cup shelled unsalted pistachios

  • ¼ cup heavy cream

  • 2 tablespoons plain full-fat Greek yogurt

  • 1 tablespoon extra-virgin olive oil

  • 1 tablespoon lemon juice

  • 1 teaspoon honey

  • ¾ teaspoon kosher salt (such as Diamond Crystal)

For the salad

  • 3 large heirloom tomatoes, cut into pieces

  • 2 large pluots, cut into pieces

  • Extra-virgin olive oil, for drizzling

  • Balsamic vinegar, for drizzling

  • Fresh basil or mint leaves or a combination, torn if large

  • Flaky salt, for sprinkling

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

16 grams carbs; 12 milligrams cholesterol; 252 calories; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 5 grams saturated fat; 20 grams fat; 4 grams fiber; 377 milligrams sodium; 6 grams protein; 9 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the suya pistachio crunch: Heat the oven to 300 degrees. Line a small rimmed baking sheet with parchment paper.

  2. Step 2

    Mix the ginger, brown sugar, cayenne, grains of paradise, onion powder, garlic powder and salt in a small bowl. Add the pistachios and oil, and toss to evenly coat. Spread in a single layer on the prepared pan.

  3. Step 3

    Bake until browned and fragrant, 15 to 17 minutes. Cool completely on the pan, then coarsely chop. The crunch can be kept in an airtight container for up to 1 week.

  4. Step 4

    Make the pistachio cream: Using a spice grinder or blender, grind the pistachios until very finely ground. Transfer to a bowl and stir in the cream, yogurt, oil, lemon juice, honey and salt until very well-blended. The cream can be covered and refrigerated for up to 2 days.

  5. Step 5

    Assemble the salad: Spread the pistachio cream on smaller plates or a large platter. Arrange the tomatoes and pluots on top, drizzle lightly with oil and vinegar, then sprinkle with the herbs and salt. Scatter the suya pistachio crunch on top. Serve immediately.

Tip

  • Grains of paradise, also known as melegueta pepper, are tiny brown seeds with a peppery aroma used in dishes throughout Africa. Related to cardamom and ginger, its fragrance is unique and complex. It can be purchased online and in spice stores or African markets.

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Ratings

5 out of 5
99 user ratings
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Comments

Cook in SF

I had to host family tonight so this morning on Saturday farmers market day, the Cooking email about new recipes for California produce was heaven sent. I made this as written except I forgot to add black pepper (or can’t recall if I did). The pistachio cream is heavenly, pluots and tomatoes are a great combo, and I put mint and basil on top because that’s what I had. This is a visual stunner and explosion of flavor and texture. Add a bit more sweetener and the pistachio cream could be a dessert. It would be excellent with peaches, strawberries, or cherries and some sort of cake. My extended family are Indian and when they heard salad for dinner from their white daughter in law, some were clearly skeptical but at the end I was getting heaps and heaps of praise, my FIL actually called my husband after they left to thank me for dinner. I served made the charred corn cheddar salad (yum), Melissa Clark’s lentil and roast veg salad (classic), and “I can’t believe it’s not chicken” tofu (yum protein). God bless California produce and our hardworking farmers.

Joe in Ann Arbor

@Cook in SF Can we all come to your house for dinner?

Genevieve Ko

@RAG to make this vegan, you can try unsweetened coconut cream in place of cream and plain coconut yogurt in place of the yogurt. Excited to hear how that tastes!

Patricia B

I am confused. It says suya, but suya is not an ingredient in the recipe. Am I missing something?

Bobbie

Fantastic dish, sweet and savory. Was able to prepare in advance. The pistachio cream is a nice balance to the dish.

Vicki

Has anyone substituted cashews for pistachios? I can’t seem to find those very easily.

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