stone fruit salad

This stone fruit salad is one you’ll want to serve all summer long. Plus, the mint leaves and vanilla honey syrup takes it over the top!

Stone Fruit Salad

peaches

nectarines

plums

grapes

mint leaves (finely sliced)

honey (or maple syrup)

water

vanilla extract

Slice

Prep the stone fruits. Wash all the stone fruit and slice around the pit. Remove the pit and slice each fruit into 8 pieces and place in a bowl. Remove the grapes from the stems and add to the bowl along with the mint.

Stir

Make the syrup. In a small cup, mix the honey, hot water and vanilla extract. Stir until combined and let cool.

Toss

Toss it all together. Drizzle the syrup on the fruit salad and mix together until everything is well coated. Refrigerate or serve immediately.

Delicious Stone Fruit Salad with sweet nectarines, creamy avocado and crunchy cucumbers on a bed of arugula. This Nectarine Salad is The BEST Summer Salad, using produce that&#39;s perfectly ripe and in season.

Nectarine Salad with Arugula

nectarines (thinly sliced)

cucumbers

avocados

red bell pepper (thinly sliced)

pistachios

red onion (thinly sliced)

baby arugula

lime (juiced)

cinnamon

tsp sea salt

tsp black pepper

Place arugula on a large platter.

Prep nectarines:  Slice lengthwise, along the seam, all the way around. Make thin slices and pull those pieces out. When half done, pull the pit out and then place that half cut side down to thinly slice.  Continue with remaining nectarines. Artfully arrange on top of arugula.

Cut onion in half, through the stem. Take peel off. Place cut side down and slice as thinly as you can.  Arrange those onion slices onto the salad.

Wash cucumbers. Cut off ends and then cut into 1/4&quot; rounds. Also place them onto the platter.

Remove stem and core from red pepper and then thinly slice. Add to platter

Cut avocados in half lengthwise. Remove pit. Scoop out flesh with large spoon and place cut side down. Thinly slice. Distribute on the salad.

Squeeze lime juice onto the salad. Sprinkle with salt, pepper, cinnamon and pistachios. Toss to mix well.

This Summer Stone Fruit Salad features fresh cherries, peaches, bow-tie pasta, feta cheese, and arugula. The Honey-Lemon Salad Dressing is made from scratch with lemon juice, honey, Dijon mustard, olive oil, and Italian seasoning. Serve it as a side or main dish for easy Summer weeknight meals. Or, share this quick and easy crowd-pleasing salad at picnics, potlucks, barbecues, and other friends and family gatherings!

Stone Fruit Salad with Cherries, Peaches, Pasta, Feta, and Arugula

oz farfalle (bow-tie pasta)

extra virgin olive oil

Dijon mustard

honey

lemon juice

Italian seasoning

arugula

oz feta cheese (crumbled)

cherries

Bring a large pot of water to a boil. Add pasta and cook pasta al dente according to the package instructions.

Proceed with the rest of the recipe while the pasta is cooking.

When the pasta is done, drain. Keep the drained pasta in the same pot where you cooked it.

Cook pasta

Combine all salad dressing ingredients in a mason jar. Whisk well with a spoon, until emulsified.

Make salad dressing

In a pot where you cooked and drained the pasta, combine warm, cooked, and drained pasta together with arugula, half of the crumbled feta cheese, and the salad dressing. Mix well.

Add sliced peaches. Toss to combine.

When serving, distribute the salad into large individual deep salad bowls or pasta bowls.

Top each individual portion with the remaining half of crumbled Feta cheese and halved pitted cherries. The cherries are added last so that they don&#39;t color the salad too much.

Salad assembly

Grilled stone fruit like peaches and plums served over baby greens with walnuts and a sweet honey goat cheese dressing, this salad is light and delicious!

Grilled Stone Fruit Salad with Honey Goat Cheese Dressing

2.5 oz fresh creamy goat cheese (room temperature)

tbsp honey

olive oil

tsp apple cider vinegar

kosher salt and black pepper

baby greens

walnut

In a small blender, combine goat cheese, honey, olive oil, vinegar, lemon juice, water and season with salt and freshly ground black pepper.

Mix until fully combined and creamy and refrigerate until ready to use. Makes about 1/2 cup.

Heat a grill pan over medium-high heat.

When hot spray lightly with oil and grill the fruit about 1 minute, or until char marks form on the flesh.

Divide the greens between 4 plates, top with fruit and nuts and drizzle 2 tablespoons of dressing over everything.

Top 4 stone fruit salad recipes from across the web

The most viewed stone fruit salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Stone Fruit Salad

Nectarine Salad with Arugula

Stone Fruit Salad with Cherries, Pe...

Grilled Stone Fruit Salad with Hone...

Top 4 stone fruit salad recipes from across the web

The most viewed stone fruit salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Stone Fruit Salad

Nectarine Salad with Arugula

Stone Fruit Salad with Cherries, Pe...

Grilled Stone Fruit Salad with Hone...

The most viewed stone fruit salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine