The title makes it sound like a summer salad, but rest assure, this is a bona fide dessert. For my last dessert of the summer, I decided on using the season's amazing tomatoes. I made a tomato curd, tomato meringue, balsamic reduction, hazelnut crumble, and prosciutto ice cream. The tomato curd was made using a black pear variety, smokey, dark, and with a hint of sweet. The curd needed more acid so I added lemon juice to bump up the flavor. I re-purposed the tomato pulp in the meringue, which gave it a slight acidity. Good balsamic vinegar is necessary in the reduction, quality makes all the difference. Cherry tomatoes garnished the dish and they were the star. I picked them up from the Windfall Farms stand at Union Square greenmarket and were labeled as Matt's tomatoes. Whoever Matt is, a round of applause. These cherry tomatoes were so sweet and succulent that they didn't need anything else. No need to get fancy, the best way to eat them is whole, like a grape. Nature doesn't need any garnishes.