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.
