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How’s the weather where you are? I know that everyone is talking about Fall being just around the corner, but it still seems like this summer is nowhere near ending. It’s been a weird one, and unusually hot in the Northwest. Hot weather makes me want cold food.
Last summer during a particularly brutal heat wave in Portland, Mr. Briar and I went to a restaurant called Produce Row Cafe. (At first I wrote “now closed” restaurant, but then I googled it and found out that they have reopened? So you can go there if you want!) I ordered a salad with peaches, fresh mozzarella and prosciutto. Maybe it was the fact that I had been overheating all day and the salad was so cold, but it was one of the best salads I’ve ever had. I started thinking about it again this summer when the heat started coming at us in MAY (What!?!). I made a version of it with nectarines (via Honestly Yum) and I decided to make it again this week, but suddenly remembered how much I love plums and had to use those instead.
Can we just talk about how awesome plums are? They are by far my favorite of all the stone fruits. And a little tricky. I prefer black plums, but it is hard to tell if you are going to get that crimson flesh just by looking at the outside. There seems to be an abundance of red plums masquerading as black plums, so I always feel lucky when I get the vibrant ones that I love.
This salad is ideal for a hot summer day since you don’t have to cook anything and it comes together as quickly as you can slice a few plums and whisk together some dressing.
Plum, Mozzarella and Prosciutto Salad
For The Salad:
- 5 cups baby spring greens
- 3 plums pits removed and sliced
- 2 ounces fresh whole milk mozzarella* cut or torn into bite sized pieces
- 1 cup fresh basil leaves left whole
- 2 ounces prosciutto
For The Dressing:
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon dried oregano
- salt to taste
- pepper to taste
- In a large bowl, whisk together the dressing ingredients until combined and smooth.
- Add the mixed greens and basil leaves to the bowl and toss in the dressing until fully coated
- Add the plum slices and mozzarella, and toss just a little to get some dressing on them.
- Tear the prosciutto into a few large pieces and arrange on the salad.
- Drizzle a little more balsamic vinegar over the salad, season with more salt (use a coarse salt) and pepper.
Nutrition information is automatically calculated, so should only be used as an approximation.
What kind of end of Summer produce are you excited about?