The best thing about late summer is the variety of produce available.  Especially plums!  I always add plums to my salad Caprese at this time of year - but this salad champions the humble plum.  Use a variety of plums for texture and colour if you wish.

Ingredients

2 tablespoons extra-virgin olive oil from the fetta

4 tablespoons yuzu juice

200g marinated goats fetta

1 tablespoon white balsamic vinegar

1 teaspoon grated orange zest

1 teaspoon grated lime zest

Coarse sea salt

Coarsely crushed black pepper

Two bunches of basil – I like the purple when I can get it – it doesn’t show bruising and the colour is sensational!

6 black or red plums—halved, pitted and thinly sliced or a mixture

Method

In a small bowl, whisk the olive oil with the yuzu juice, the vinegar and the orange and lime zests—season lightly with sea salt and black pepper.

In a large bowl, toss together the basil and plums – just before serving scatter the drained fetta,  add the dressing and season again with salt and pepper.  This salad deserves to be well-seasoned.