Name: Summer Stone Fruit Salad
Prep time: 10 min
Total time: 10 min
Cuisine: salad
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

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.

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:

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

GF Gluten-Free VG Vegetarian EF Egg-Free