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Epicurious
Bon Appétit

Stone Fruit With Furikake

By Shilpa Uskokovic

5.0

(1)

stone fruit salad on round plate with red rim on blue linen
Photograph by Emma Fishman, food styling by Caroline Hwang, prop styling by Elizabeth Jaime.

I see your peach cobblers, cherry pies, and plum cakes and raise you this savory stone fruit salad. A mix of the season’s best fruit—peaches, apricots, nectarines, or cherries—laced with vinegar and toasted sesame oil offers a juicy contrast to thin slabs of salty ricotta salata. A shower of umami-rich furikake picks up the saline notes of the cheese and drives home the message that a fruit salad doesn’t always have to be sweet to be great. —Shilpa Uskokovic

What you’ll need

Recipe information

  • Yield

    4 servings

Ingredients

3–4 ripe peaches and/or plums, thinly sliced into rounds
2 tsp. extra-virgin olive oil
2 tsp. toasted sesame oil
2 tsp. unseasoned rice vinegar
Kosher salt
1 oz. ricotta salata (salted dry ricotta), thinly sliced
Furikake (for serving)

Preparation

  1. Arrange peaches on a large plate. Whisk olive oil, sesame oil, vinegar, and a large pinch of salt in a medium bowl to combine. Drizzle dressing over fruit, then scatter ricotta salata on top and sprinkle with furikake.

TagsDinnerLunchSide5 Ingredients or FewerEasyQuickHealthyishVegetarianGluten FreeStone FruitFruitPeachPlumRicotta SalataRicottaCheeseDairySummerBon Appétit
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