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Summer Stone Fruit Salad with Jalapeno & Prosecco Vinaigrette

Summer Stone Fruit Salad

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.
Cook Time: 10 minutes
Calories: 743kcal


  • 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.
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Calories: 743kcal | Carbohydrates: 143g | Protein: 16g | Fat: 22g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Sodium: 1mg | Potassium: 2888mg | Fiber: 24g | Sugar: 124g | Vitamin A: 4796IU | Vitamin C: 98mg | Calcium: 108mg | Iron: 4mg


Sheet Pan
Chef's Knife
Serving Bowl

*Nutrition information is a rough estimate.

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