A plum salad dressing

An impulse purchase, no need at all for theses plums, yet impossible not to get sucked in by their green, maroon and red flesh flaunting itself next to all the other ordinary fruit and veg.


Using plums or peaches, finely chopped, mixed in with a good wine vinegar and olive oil, is a great way to sweeten a salad dressing without adding sugar. It also adds some variety and flavour to a simple salad such as freshly sliced tomatoes, basil and cheese.

Stone and finely slice three of these and soak for a short while in 150ml of olive oil and 70ml of Cabernet Sauvignon vinegar, season well with a few pinches of salt and pepper and a little squirt of lemon juice.

Here’s a lovely recipe for something to drizzle it all over.