Stone Fruit Salad with Mint Honey Vinaigrette is a quick and easy summer salad, with a mix of sweet and juicy stone fruit, leafy greens, salty feta, sliced almonds and a refreshing mint honey vinaigrette.
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Happy Canada Day to all my Canadian friends! It feels like summer has finally arrived here, and Mike and I spent the weekend soaking it all up. We hiked, brunched and grilled, and enjoyed some much needed relaxation time on our back deck.
We'll be celebrating Canada Day today and trying to take in as many festivities as the weather will allow (rain is in the forecast). But I wanted to stop in for a second to share this super easy summer salad with you. Stone fruit season is in full swing and I couldn't think of a better way to enjoy all the seasonal fruit than in a refreshing and juicy salad!
What is Stone Fruit?
Stone fruit, also called drupes, are simply fruit with a large stone or pit inside. Examples include cherries, peaches, nectarines, apricots, plums and mangos. Depending on the type of stone fruit and where you're located, their season typically runs from June to September. In Newfoundland, they will start showing up in grocery stores in early June, but increase in availability through July and into August.
Ingredients
- Greens of choice
- Cherries
- Peaches
- Nectarines
- Plums
- Apricots
- Feta
- Sliced almonds
- Extra virgin olive oil
- White wine vinegar
- Honey
- Fresh mint
Mint Honey Vinaigrette
While the salad is delicious on its own, nothing pulls together a salad like a flavorful homemade vinaigrette. And this mint honey vinaigrette is the perfect topping for all the juicy stone fruit and briny crumbled feta.
The vinaigrette just requires 4 basic ingredients: oil, vinegar, honey and mint. Add them all to a blender and blend on high until emulsified.
If mint isn't your thing, this raspberry poppy seed dressing would be a delicious addition!
Key recipe tips
- While I enjoy dark, leafy greens, any greens work in this salad. I usually go for a mix of spinach, arugula, and red and green swiss chard, but kale, boston lettuce or butter lettuce would work nicely too.
- You don't have to use all the different stone fruit in this salad. Just use what is available to you.
- If you're prepping this salad in advance, store all the ingredients separately and assemble when ready to serve.
- The vinaigrette can be made in advance. Just store in an airtight jar or glass dish at room temperature, and shake it or stir before serving as the oil and vinegar may start to separate. As the vinaigrette contains fresh herbs, it's best used within a few days.
If you make this recipe, I'd love to hear what you think in the comments below!
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If you make this recipe, please leave a review and rating below to let me know what you think. If you have a question, drop that below too!
📖 Recipe
Stone Fruit Salad with Mint Honey Vinaigrette
Ingredients
For the vinaigrette:
- ⅓ cup extra virgin olive oil
- 2 tablespoons white wine vinegar
- 2 tablespoons liquid honey
- 2 teaspoons chopped fresh mint
For the salad:
- 6 cups greens, (spinach, arugula and swiss chard), packed
- 2 apricots, (skin on, sliced)
- 1 large peach, (skin on, sliced)
- 1 large nectarine, (skin on, sliced)
- 1 large plum, (skin on, sliced)
- 1 cup cherries, pitted and halved
- ½ cup crumbled feta
- ½ cup sliced raw almonds
Instructions
Prepare the vinaigrette:
- Add the ingredients to a blender and blend on high until emulsified, but some flecks of mint still remain.
- Pour into a jar or dish with a lid, and store at room temperature until ready to use.
Prepare the salad:
- In a large bowl, add the greens and top with the stone fruit slices, feta and almonds. Add the vinaigrette, toss and serve.
Notes
- The recipe calls for a mix of spinach, arugula, and swiss chard, but kale, boston lettuce or butter lettuce would work nicely too.
- You don't have to use all the different stone fruit in this salad. Just use what is available to you.
- If you're prepping this salad in advance, store all the ingredients separately and assemble when ready to serve.
- The vinaigrette can be made in advance. Just store in an airtight jar or glass dish at room temperature, and shake or stir before serving. It's best used within a few days.
Want to save this recipe for later?
Enter your email address and I'll send it straight to your inbox. You'll also receive new recipes from me regularly!
Nutrition Facts per Serving
Disclaimer
Nutrition information is an estimate only and will vary depending on the substitutions made and the brands used.
Did you make this recipe or have any questions?
I love reading your comments and addressing your questions, so please leave your comments and ratings or questions below!
Kelly | Foodtasia says
So drooling over this salad, Leanne! All that stone fruit - so delicious! The feta and the vinaigrette make such a wonderful combination!
Leanne says
Thanks Kelly! I love sweet and savoury combos! Happy weekend!
Mary Ann | The Beach House Kitchen says
What a fabulous summer salad Leanne. And I love the sound of that mint honey vinaigrette!
Leanne says
Thanks Mary Ann!
Haylie / Our Balanced Bowl says
Juicy stone fruit is my JAM in the Summer! I could eat my weight in peaches...but definitely want to start trying new things like fresh apricots or cherries! I bet the mint honey vinaigrette has the perfect "kick" to this salad! And of course you must have the creamy feta! So good!
Leanne says
I'm all about the stone fruit too! I love juicy peaches, but cherries are definitely my favourite. Highly recommend eating your weight in those! 😉
Marie says
I am totally in love with this recipe. It's so so pretty. Those jewels of cherries are calling me. The vinaigrette sounds wonderful and the feta is a genius salty kick. Love it. Love it. Love it.
Leanne says
Thanks so much Marie! The salty feta really works well with the sweet fruit. So glad you like it!
marcie says
Hope you had a wonderful Canada Day! This salad captures the essence of summer perfectly with all of that beautiful stone fruit!
Leanne says
Thanks Marcie! And I hope you had a lovely 4th of July holiday with your family!
Katherine | Love In My Oven says
Happy Canada Day weekend, Leanne!! I want this to magically appear in front of me right now 😉 It looks amazing! I'm actually slightly allergic to stone fruits, but I eat them anyway. It's worth an itchy mouth, haha! Sounds like you had a wonderful weekend! XO
Leanne says
I would totally eat stone fruit too, even if I was allergic! Hope you're having a great weekend Katherine!
Jennifer @ Seasons and Suppers says
Absolutely beautiful salad! Loving all the stone fruit right now 🙂 And Happy Canada Day to you on the right coast! We are expecting a decent day here, except for rain right when the fireworks are supposed to go off. Crossing my fingers that doesn't happen. Enjoy the day!
Leanne says
Thanks Jennifer! I hope you had a wonderful Canada Day too and that the rain held off so you could enjoy the fireworks!
Kelsie | the itsy-bitsy kitchen says
This salad looks delicious! I'm definitely taking advantage of ALL the stone fruit right now and this looks like a perfect way to enjoy it. Happy Canada Day, Leanne!
Leanne says
Thanks Kelsie! And hope you had a wonderful 4th of July!