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This may be my last post for a little while. I head to Italy today, and am so excited. I'm going with a small group of students (which makes us all sound younger than we are) who all study Italian from the same teacher, who leads immersion trips every year. She's got a fabulous sense of humor, discovers out-of-the-way restaurants that feature local delicacies, and has an iron rule that we cannot speak English until the second course of dinner is served to our table each evening. So, there's terror too.
My conversation might be limited to the weather. It's supposed to be hot, humid and sunny, so I've been practicing talking about heat, sunshine, rain, fog (if asked about summer weather at home-I'm nothing if not thorough), and humidity. If there's a sudden squall, I'm totally ready to suddenly murmur 'il lampo' if there's a sudden flash of lightening, and 'il tuono' if I hear thunder.
Don't worry, I'm reviewing shopping, food, errands, and asking directions too - the practicalities of life. But I'm specializing in weather and am hoping for a surprise snowstorm.
As a parting gift before packing my bags, I wanted to leave you with this recipe I make all summer. It's my most often requested recipe from parties when I serve it. When a friend told me last week that she'd searched all over this blog for the recipe after a dinner party, I realized I really needed to post it. This month's theme on #ProgressiveEats is stone fruit, so it was perfect timing.
I'll try to post a little while I'm gone, but if not, I'll meet you all back here in mid-September with plenty of Italian recipes inspired by my travels.
Cook's Tips:
It's important to use plums or pluots that aren't overripe. It's almost better from them to be slightly underripe than overripe. You can choose either plums or pluots, but I often combine them for a contrast in color and flavor.
If you don't care for cilantro - many don't - substitute basil.
Eliminate the mozzarella for a vegan salad.
Make it a meal and serve this salad over cooked farro. If you choose this option, increase the dressing by 50%.
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Plum Salad with Avocado and Mozzarella
Print Recipe Save Pin Recipe Add to Recipe Collection Add to Shopping ListIngredients
- 2 avocados
- 3 black plums or pluots
- 2 nectarines
- 6 disks of mozzarella cheese
- 2 cloves garlic
- ¼ teaspoon kosher salt
- ½ cup cilantro leaves
- ½ cup mint leaves
- 3 tablespoon peach white balsamic vinegar or white balsamic vinegar or rice vinegar
- 3 tablespoon good quality extra-virgin olive oil
- ⅛ teaspoon dried red pepper flakes
Instructions
- Cut the avocados up into cubes. Remove the pits of the plums (or pluots) and nectarines, and cut up into bite-sized pieces. Place in a large bowl with the cheese disks.
- Using a mortar and pestle, smash the garlic with salt until pulverized into a wet paste. Add the cilantro and mint, and mash thoroughly. Add the remaining ingredients and vigorously mix. Toss with the fruit and cheese. Wait 30 minutes before serving.
Liz
Such a fabulous summer salad! What's not to love???? Safe travels!!! xo
Jenni
Susan, this is one sexy salad! I think I would do well to be your neighbor for many reasons. 1)We could eat this salad together. 2)We could talk about the weather. In English. No terror! lol 3)It would just be fun to hang out with you again!
Enjoy your trip!!
Suzanne
What an amazing salad Susan, it looks wonderful. Have a safe voyage to Italy and I know you will have an amazing visit. Italy is my favorite place on earth. Cia!
Lizthechef
So thrilled for you and your Italian adventure! By the way, it that raw garlic you use?
Megan Myers
I love the combo of fruit and cheese!
Jane, The Heritage Cook
You've done it again Susan ... you make eating healthy so darned tempting that we don't even know we're behaving! LOL This is a stunning salad in its simplicity and no wonderful everyone begs you for the recipe. I would too except you've just given it to us (wink). Have a fabulous adventure in Italy!
Ansh
Hope you are having Fun in Italy and getting to speak all you practiced phrases, drinking all the Vino and being young!
I love the lovely combination of flavors in your salad and will be trying it out soon.
Barbara | Creative Culinary
Wow Susan, this sounds absolutely delicious and yet I would not have thought to combine plums with avocado. See...you can so teach an old dog new tricks!
Have a great time...I can't wait to hear about your travels when you return.
Miss @ Miss in the Kitchen
This looks incredibly delicious! Love the flavor combo!
Jeanette | Jeanette's Healthy Living
I love all the stone fruits and fresh herbs in this refreshing salad - so pretty!
Julia Rinella
Safe travels and enjoy both the food and the people!
cheri
Hi Susan, what a wonderful summer salad, all my favorites. Have a wonderful time in Italy, it's on my bucket list.
Lana | Never Enough Thyme
What an interesting combination of flavors! I'm quite sure I've never had plums and avocados together, but oh my, it sounds luscious. Looking forward to hearing about your travels.
tanya
Have a great trip to Italy! I love the colors in this salad. Looks Yummy too 🙂 next time I see some plums i'll buy them.
Mekhla
Oh my god! What a dish to start with this Black Friday. Not only does it look amazing, I loved the taste of it. I aded some oregano to add some flavour to it. I was lucky to have both of them in my refrigerator so I started making it as soon as I read this 🙂
Thank you!
Madhvi
Sexy & Delicious... this is called glamor in food