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 healthy 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
- 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
- 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.
- 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