Name: Stone Fruit With Furikake
Yield: 4 servings
Ingredients: 3–4 ripe peaches and/or plums, thinly sliced into rounds; 2 tsp. extra-virgin olive oil; 2 tsp. toasted sesame oil; 2 tsp. unseasoned rice vinegar; Kosher salt; 1 oz. ricotta salata (salted dry ricotta), thinly sliced; Furikake (for serving)

stone fruit salad on round plate with red rim on blue linen

Photograph by Emma Fishman, food styling by Caroline Hwang, prop styling by Elizabeth Jaime.

I see your peach cobblers, cherry pies, and plum cakes and raise you this savory stone fruit salad. A mix of the season’s best fruit—peaches, apricots, nectarines, or cherries—laced with vinegar and toasted sesame oil offers a juicy contrast to thin slabs of salty ricotta salata. A shower of umami-rich furikake picks up the saline notes of the cheese and drives home the message that a fruit salad doesn’t always have to be sweet to be great. —Shilpa Uskokovic