Summer Stone Fruit Salad

close up of Stone fruit salad on a platter

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.

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Prep Time: 5

Cook Time: 5

Total Time: 15

Servings: side servings

Calories: 113kcal

Author: Meiko Temple

Ingredients

2 lbs stone fruit thinly sliced (ex. peaches, nectarines, plums, apricots & cherries) (see notes)
¼ cup microgreens
¼ cup pecans chopped
¼ cup mint leaves thinly slices/chiffonade
¼ cup crumbled feta cheese
Your favorite vinaigrette (I used Prosecco & jalapeno vinaigrette)

Instructions

Toasted Pecans

Preheat the oven 350°F degrees. Line a baking sheet with fill and add pecans. Transfer to the oven and toast for 5 minutes then set aside to cool.

Assemble Stone Fruit Salad

Remove pits from stone fruit and cut into thin slices.
Add sliced fruit to a large bowl. Add just ¾ of each; feta cheese, pecans, microgreens and mint.
Pour on vinaigrette over the salad and lightly toss to combine. Cover and chill in the fridge. Sprinkle the remaining feta cheese, pecans, microgreens and mint on top before serving.

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Notes

For stone fruit I used 3 apricots, 3 plus, 1 peach, & 1 nectarine

Nutrition

Equipment

Sheet Pan

Chef's Knife

Serving Bowl

*Nutrition information is a rough estimate.

**The equipment section above contains affiliate links to products I use and love. As an Amazon Associate I earn from qualifying purchases.