Savoury Fruit Salad
Savoury Fruit Salad
To count fruit salad for dinner, I need a savory element. Cheese like feta or burrata is an obvious choice but I have chosen to keep it light - and vegan - and went with olives instead, which also adds a satisfying pickly component. Any variety will work, but I particularly like the buttery bite of green Castelvetrano olives.
My savory salad is not really a recipe but more of a template. You can use any fruit you like - except for bananas ? - but I think melons and stone fruit work best for their robust texture and sweetness. Use the quantities provided in my recipe as a guide for a savory fruit salad that will feed about four not-too-hungry people. Scale up or down as needed. If you need something to pad it out, I suggest bread, veggie sausages, corn on the cob, hash browns, another salad, a sandwich. This is a very random list I know - I guess what I’m trying to convey is, anything goes.
Serves 4 to 6
/ Gluten free, vegan
Ingredients
- 1 rockmelon (cantaloupe), watermelon or honeydew (or a combo of them), cut into chunks or slices
- 3-6 plums, peaches, nectarines or apricots (or a combo of them), cut into slices or chunks
- 1 to 2 cups cherries, seeds removed and torn in half
- 1/2 - 1 cup green or black olives, seeds removed and sliced
- extra virgin olive oil
- balsamic vinegar
- salt and black pepper
- parsley or basil leaves, torn
Combine the fruit on a large platter or on individual serving plates. Top with olives and then drizzle with olive oil and balsamic vinegar. Season with salt and black pepper and finish with parsley or basil leaves.
The salad is fine to hang around a while too. Eat at room temperature or cold.