Summer Stone Fruit Salad
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 and I couldn’t wait.
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.
Now that you know all about the story behind this Summer Stone Fruit Salad and how it’s come to be… let’s make it!
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.Print
This is such a juicy and refreshing Summer Stone Fruit Salad that I know you will love!! It’s so quick and easy to throw together and so tasty!!
- 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.
Keywords: summer, salad, stone fruit, gluten free, healthy, peaches, nectarines, apricots, plums,