Last week we got a shipment of produce and I was waiting for the exact moment for them to get perfectly ripe. I felt the fruit every morning and night to monitor their progress.
Then… finally this weekend it happened. The moment I was waiting for. My stone fruit were perfectly ripe and READY for me.
Whenever we go to the food store, my kids always ask if they can pick out a piece of fruit to snack on. I always let them because it’s a yummy snack and I’m so happy they get just as excited about peaches as they do donuts.
Knowing their love for peaches, I was particularly excited for our produce box because it was loaded with stone fruit. As soon as they ripened I cut them up and made a little fruit salad for the boys. But theeen I made a second fruit salad loaded with a bunch of extras for Jaryd and I that we literally ate in mere minutes because it was so delicious.
I added some toasted nuts, some honey goat cheese, some fresh herbs, and it was so simple and refreshing I blasted it on my Instagram because I was so excited about it. You peeps told me that it needs to go up on the blog (ok full disclosure 90% of voters said it needs to go up on the blog.. not sure about the 10% that voted no…) and so here we are.
Ingredients for this summer salad:
Stone Fruit. You can use any combo/rat that you like. I used peaches, apricots, plums, and nectarines.
Goat Cheese. I really love the honey goat cheese because it has such a sweet, delicious flavor to it. But, regular plain goat cheese works too!
Chopped Pecans. I always just buy them pre-chopped but you can grab some whole ones and just chop them up.
Basil. For some fresh herbiness 🙂 What? Herbiness is a word.
Extra virgin olive oil and balsamic vinegar. This is going to be the dressing that brings the whole salad together.
How to make this summer stone fruit salad:
Cut your stone fruit into chunks, removing the center stone (seed thingy) and place in a large bowl.
Crumble the goat cheese into the bowl.
In a pan over medium heat, place your pecans. Toast them for about 4 minutes, shaking them frequently so they don’t burn.
Add the toasted pecans, chopped basil, olive oil and balsamic vinegar to the bowl and lightly toss.
More summer salads to try:
- Asparagus Pasta Salad
- Mediterranean Pasta Salad
- Cauliflower Chickpea Salad
- Grilled Peach + Asparagus Pasta Salad
- Roasted Radish Balsamic Mint Salad
Recipe
Summer Stone Fruit Salad
Stone Fruit Salad is the perfect juicy summer salad. It’s so quick and easy to throw together and loaded with flavor!!
Ingredients
- 2 peaches
- 2 apricots
- 2 plums
- 2 nectarines
- 1 oz. honey goat cheese
- 1/4 cup pecans, chopped
- 5 leaves basil
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
Instructions
- Cut your stone fruit into chunks, removing the center stone (seed thingy) and place in a large bowl.
- Crumble the goat cheese into the bowl.
- Place your pecans, in a pan over medium-high heat.
- Toast the pecans for about 4 minutes, shaking them frequently so they don’t burn.
- Add the toasted pecans, chopped basil, olive oil and balsamic vinegar to the bowl and toss.
Nutrition Info:
- Serving Size: 1/4 of the salad
- Calories: 183
- Sugar: 17.8g
- Sodium: 33mg
- Fat: 11g
- Saturated Fat: 2.4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20.7g
- Fiber: 3.4g
- Protein: 4.1g
- Cholesterol: 8mg
Enjoy!! xo
This stone fruit salad is the perfect summer side dish! It’s light, fresh and tastes amazing in season. Make this, you won’t regret it!
yay!! I’m so happy you loved it!! xo
This was DELICIOUS! We couldn’t get enough of it. The perfect late summer salad. The stone fruit in stores right now are at peak ripeness so this will likely be our go-to salad until the fruit runs out.
Yay! I’m so happy you loved it!! It’s so juicy and summery!! xo