Plum & Peach Salad

This fruit salad is all about the dressing. Raspberry jam whisked with red wine vinegar and walnut oil creates a sweet-tart vinaigrette that clings to the sliced peaches and plums instead of pooling at the bottom of the plate.

The walnut oil is a deliberate choice. It echoes the toasted walnuts scattered over the fruit, creating a nutty flavor thread that runs through every bite. Regular vegetable oil works in a pinch but misses that connection.

Arrange the fruit on a platter rather than tossing it in a bowl. Stone fruit bruises easily, and the layered arrangement keeps the slices intact and looking sharp. The dressing drizzled over the top lets each piece catch just the right amount.

Fifteen minutes from start to finish. This is a side dish that earns its spot at a summer dinner without any effort.

Kitchen Tips

• Use ripe but firm fruit. Overripe peaches and plums fall apart when sliced and turn mushy under the dressing
• Toast the walnuts in a dry skillet over medium heat for 3 to 4 minutes. The toasting brings out oils that intensify the nutty flavor
• Warm the raspberry jam slightly before whisking so it blends smoothly with the vinegar and oil
• Serve immediately after drizzling. The acid in the vinegar will start to break down the fruit if it sits too long

Variations

• Swap plums for fresh figs when they’re in season for an even more luxurious feel
• Add crumbled blue cheese or goat cheese for a savory contrast
• Use balsamic vinegar instead of red wine vinegar for a darker, sweeter dressing