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
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Arrange peaches on a large plate. Whisk olive oil, sesame oil, vinegar, and a large pinch of salt in a medium bowl to combine. Drizzle dressing over fruit, then scatter ricotta salata on top and sprinkle with furikake.
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I didn't know what to expect taste-wise but this savory fruit salad was amazing!