Cool Off from the Summer Heat with These 5 Stone Fruit Salads
Photo Credit: Antonina Vlasova/Shutterstock
Peaches, nectarines, plums, apricots, and cherries are some of the most delicious summer staples for your kitchen. These fleshy, succulent fruits with a pit in the center are often referred to as stone fruits, and there is no denying the sweetness they provide. When attempting to eat seasonally, it is imperative to take advantage of stone fruits in the summertime as much as possible. While these delectable treats are delicious on their own, they also make for wonderful and refreshing additions to more complex flavors and recipes. If you want to maximize your taste buds and cool off from the summer heat, try your hand at these five stone fruit salads.
1. Mint and Stone Fruit Salad
Adding mint to salad adds a refreshing yet potent flavor that is both cool and tasty. For this mint and stone fruit salad, start off by slicing 4.5 pounds of peaches, cherries, nectarines and apricots and place them in a bowl. In a separate bowl, combine the orange juice, mint leaves, and honey, whisking the ingredients together until they are thoroughly mixed. Finally, drizzle the juice over the fruit and toss, coating the fruit as evenly as possible. Garnish with a sprig of mint and serve.
- 4.5 pounds of peaches, cherries, nectarines and apricots
- ¼ cup of finely chopped mint leaves
- ¼ cup of freshly squeezed orange juice
- 1 tbsp. honey
2. Burrata and Peach Salad
Burrata with peaches became a popular summer favorite due the combination of the savory and sweet flavors. For a balanced salad, slice two large peaches and one large nectarine into medium thickness. Arrange the stone fruits in your desired pattern, but leave a section in the middle large enough for the cheese. Take 4 ounces of fresh burrata cheese and place directly in the middle of the fruit sleeves. Drizzle 3 tablespoons of extra virgin olive oil over the salad and garnish with three basil leaves. Voilà!
- 2 large peaches
- 1 large nectarine
- 4 oz. burrata cheese
- 3 tbsp. EVOO
- 3 fresh basil leaves
3. Caprese Stone Fruit Salad
If you’re wanting a classic caprese with a touch of sweetness, then you must try this caprese stone fruit salad. Start off by slicing 2 pounds of peaches and nectarines to your desired thickness. Then, slice 2 large heirloom tomatoes in a similar pattern. Combine the nectarines and tomatoes into a large bowl, along with 6 ounces of baby mozzarella balls, and toss. In a separate, smaller bowl, combine 2 tablespoons of extra virgin olive oil with 1 tablespoon of white balsamic vinegar, stirring until mixed. Coat the stone fruits and tomatoes with the oil before sprinkling finely chopped basil and a bit of ground black pepper on top to enjoy.
- 2 pounds of peaches and nectarines
- 2 large heirloom tomatoes
- 2 tbsp. EVOO
- 1 tbsp. white balsamic vinegar
- ¼ cup finely chopped fresh basil
- 6 oz. baby mozzarella balls
- ¼ tsp. of ground black pepper
4. Plum Salad With Parmesan
For a savory and satisfying stone fruit salad, check out this plum salad with Parmesan cheese. First, slice the plums rather thin and arrange them to fully cover the face of a large plate. After that, combine the EVOO, red wine vinegar and honey into a bowl. Stir until evenly mixed and then add in the parmesan. Stir again until dressing and cheese have blended cohesively, and then drizzle dressing over the plums. Bon appetit!
- 6 red plums
- ¼ cup of shaved Parmesan
- 2 tbsp. EVOO
- 2 tbsp. red wine vinegar
- 1 tbsp. honey
- ½ tsp. cracked black pepper
5. Grilled Apricot Salad
The grilled apricot salad adds a new flavor to the classic stone fruit salad through its use of heat, while maintaining that same level of coolness and freshness you crave in the summer. For this recipe, wash your arugula and place on a large salad plate. Next, slice your apricots in half and coat the exposed side with a brush of olive oil. Place face down on the grill until charred. Then, place apricots face up on the bed of arugula. In a small bowl, mix the olive oil, sherry vinegar, balsamic vinegar, and the salt and pepper. Proceed to stir for a minute or so before pouring over the salad. Finally, sprinkle the goat cheese and pistachios on top before digging in.
- 6 large ripe apricots
- 3 cups of washed arugula
- 2 oz. crumbled goat cheese
- 1 oz. shelled and crushed pistachios
- 3 tbsp. EVOO
- 1 tbsp. sherry vinegar
- ½ tbsp. balsamic vinegar
- Sprinkle of salt and pepper