Stone fruit is one of my favorite parts of summer! This salad combines ripe peaches, nectarines, apricots, pluots, & plums tossed in a jalapeno prosecco vinaigrette topped with chopped pecans & feta.
You know you are in the peak of summer when your local Wholefoods assigns 20% of their floor pad to stone fruit. Yesterday I walked into the devil’s den, aka the money sucker, aka taste test central, aka damn it they got me again, aka Whole Foods; and I am greeted by a beautifully vast display of stone fruit. I mean all you can eat peaches, plums, nectarines, apricots and pluots in different varieties. “LORD help me nooooowwwww,” the words I cried deep in my spirit knowing that I wasn’t going to be able to resist going ALL the way in. And by all the way in I mean, buying several of each.
But what brings the dish home is the jalapeno and prosecco Vinaigrette … yes you heard that right, BOMB.com. I used the traditional olive oil base and blitzed in fresh jalapeno, lemon zest and mint, prosecco, honey and salt and pepper and it turned out to be a perfect addition to the salad.
Finally I topped the salad with feta, toasted pecans microgreens and a little bit more mint. Let me tell you when I took the first bite I knew that salad had no chance for survival.
Listen, don’t take my word for it, try it for yourself. This recipe is super easy to execute and is perfect for a summer bbq. You can use any combination of stone fruit. Let your creative juices run wild. And if you give it a try, make sure you tag your girl #meikoandthedish @meikoandthedish #teamgreedy.
WHAT IS STONE FRUIT?
A stone fruit, also called a drupe, has a hard pit or stone-like center that houses its seed. Peaches, mangoes, almonds, dates, and cherries are all stone fruits.
How to cut stone fruit?
Starting at the fruit’s stem, run the knife around the fruit, keep the blade against the pit, and finish the cut where you started. Hold the fruit in your hands, gently twist the two halves in the opposite directions until the pit’s fruit detaches. A spoon or the end of the knife can then be used to dislodge the pit.
Stone fruit tips
- Though you can always find stone fruit in the grocery store, they are best from June to September.
- Summer ripe stone fruit can be frozen to enjoy year-round.
- Grilled stone fruit taste amazing!
- 4½ - 5 cups stone fruit pitted & sliced (I used a peach, nectarine, 2plums, 2 apricots & 2 pluots)
- ¼ cup microgreens
- ¼ cup pecans chopped
- cup mint
- cup feta
- jalapeno & prosecco vinaigrette
- Preheat oven 350 degrees. Spread chopped pecans across a baking pan and until golden brown, stirring often. Take out of the oven after 6-10 minutes. Let cool.
- Combine sliced fruits in a serving bowl. Add feta, toasted pecans, microgreens and mint. Pour on vinaigrette and lightly toss to combine. Cover and chill in the fridge.
*Nutrition information is a rough estimate.
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