Photo by Alex Lau, food styling by Alison Attenborough, prop styling by Heather Greene
Don’t bother trying to halve and pit the plums before slicing them for this plum salad recipe. Instead, cut off slices, working your way from the outside to the pit.
Recipe information
Yield
4 servings
Ingredients
2
Tbsp. sherry vinegar or red wine vinegar
1
Tbsp. honey
½
tsp. cracked black pepper, plus more
6
ripe red, black, and/or green plums, some thinly sliced, some cut into wedges
¼
cup shaved Parmesan or Pecorino, plus more for serving
2
Tbsp. extra-virgin olive oil
Flaky sea salt
Need to make a substitution?
Preparation
Step 1
Stir vinegar, honey, and ½ tsp. pepper in a medium bowl until honey is dissolved. Add plums to dressing and toss until coated. Add ¼ cup Parmesan and gently toss again just to evenly distribute throughout salad.
Step 2
Transfer plum salad to a shallow bowl. Top with more Parmesan, drizzle with oil, and season with salt and more pepper.