It is the end of the summer in Australia and Australian plums are a late summer treat. I like to eat them on their own or use them in fresh salads.

This recipe is just a quick idea to help you in your kitchen to throw together a light lunch or a nice starter.


  • Handful of basil leaves, roughly chopped, with some whole leaves reserved
  • 5 tablespoons extra virgin olive oil
  • 1 lemon, juiced
  • 4 ripe plums, halved, stoned and sliced into wedges or quartered
  • 12 cherry tomatoes, cut in half
  • 2 x 125grams mozzarella balls, drained and roughly torn
  • 30grams pine nuts, lightly toasted


  • To make the dressing, whizz the chopped basil in a food processor with the olive oil, half the lemon juice, 2 tablespoons of water and a good pinch of salt and pepper.
  • Toss the plums and tomatoes in the remaining lemon juice.
  • To serve, spread out the plum and tomato mixture on a serving platter with the mozzarella, pine nuts and reserved basil leaves.
  • Season lightly with salt and pepper and then drizzle with the salad dressing.


  • Choose plums that are nice and ripe with a sweetness full of sunshine flavours.
  • Tear the Mozzarella cheese with your hands.

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