Early Summer Stone Fruit Salad

The "less is more" approach to cooking. This dish simply is. And delicious. Serve it at your next gathering and watch it disappear.



  • 4 Santa Rosa Plums, pit removed and cut into eighths
  • 2 Flavorcrest Peaches, pit removed and cut into eighths
  • 4 Golden Sweet Apricots, pits removed cut into quarters
  • Shavings of Aged Gouda or Parmigiano Reggiano to taste
  • Quality olive oil to taste
  • Touch of vinegar (Our Santa Rosa plums have a good amount of acidity)
  • Kosher salt to taste
  • Good grinds of black pepper
  • Shallots flowers to taste (chives are a good substitute, but any seasonal herb would be great!) 


  • On a large chilled platter, place the ingredients to your liking. Season and dress to taste.
  • Serve at once. 

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