From the common purple skinned Moyer plum, to the honey-sweet greengage and my favorite, the Santa Rosa plum, there as many plums as there are ways to enjoy them!
This savory plum salad is a welcome addition to any late-summer table, pairing well alongside anything grilled, especially pork, chicken and hearty eggplant. Want to keep the veggie vibes going? Serve it alongside BBQ tofu or grilled mushrooms.
I left off the cheese, but feel free to add feta, burrata or dollops of ricotta.
This Recipe is Featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 easy and seasonal dinner recipes delivered to your inbox every weekend.
- 1 lime, juiced
- 1/ 2 jalapeño, thinly sliced
- 1/ 4 cup basil-infused olive oil, or extra-virgin olive oil
- Kosher salt
- 2 cups baby arugula
- 4 medium plums, thinly sliced
- 2 tablespoons chopped toasted pistachios
- Fresh mint leaves
- Fresh basil leaves
- Fresh cilantro leaves
- Edible flowers, for garnish (optionlal)
- Flaky sea salt
Make the dressing: In a medium bowl, add lime juice and jalapeño. While whisking constantly, drizzle in olive oil. Season with salt to taste, set aside.
Arrange arugula on a platter. Top with plums, drizzle with dressing to taste. (you will not use all of it). Garnish with pistachios, herbs and edible flowers, if using. Sprinkle with flaky sea salt before serving.