Chamoy Tomato and Stone Fruit Salad

In this salad, the classic duo of peak-season tomatoes and summer's finest stone fruit gets a lively jolt from tamarind. When combined with the juices of salted tomatoes, juicy nectarines, and plums, the tamarind creates a bright dressing that has all the sweet-sour flavors of chamoy, one of Mexico's favorite condiments. Look for tamarind concentrate or paste in the international aisle of well-stocked grocery stores or at Middle Eastern or Asian markets; you won't regret having it on hand for a spicy red lentil soup or a lip-smacking sauce for baby back ribs. Tamarind is key, but if necessary, you can also use an equal amount of lime juice. The salad's tang is balanced by toasted sesame seeds, crushed tortilla chips and fresh mint. Feel free to tear in basil, parsley, or any other tender herbs you have on hand just before serving. It makes an ideal side for a summery meal -- especially with grilled fish or meat.