Stone Fruit Salad with Mint Honey Vinaigrette

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.

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 healthy, 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.

What you’ll need to make this Summer Salad:

• 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 flavourful 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.

Some tips for making Stone Fruit Salad and Mint Honey Vinaigrette:

• 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 Stone Fruit Salad, I would love to hear what you think in the comments below. And if you’re looking for more stone fruit recipes, be sure to check out the following:

• Blueberry Peach Quinoa Salad

• Mint Chocolate Cherry Galette

• Buttermilk Plum Cake

• Summer Kale Salad with Blueberries, Cherries and Goat Cheese by Flavor the Moments

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Stone Fruit Salad with Mint Honey Vinaigrette

★★★★★ 5 from 8 reviews

• Author: Leanne
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 4-6 salads
• Category: Dinner, lunch
• Method: Toss
• Cuisine: Vegetarian

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Description

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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Ingredients

For the vinaigrette:

• 1/3 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
• 1/2 cup crumbled feta
• 1/2 cup sliced almonds, raw

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Instructions

Prepare the vinaigrette:

1. Add the ingredients to a blender and blend on high until emulsified, but some flecks of mint still remain.
2. Pour into a jar or dish with a lid, and store at room temperature until ready to use.

Prepare the salad:

1. In a large bowl, add the greens and top with the stone fruit slices, feta and almonds. Add the vinaigrette, toss and serve.

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Notes

1. The recipe calls for a mix of spinach, arugula, and swiss chard, but kale, boston lettuce or butter lettuce would work nicely too.
2. You don’t have to use all the different stone fruit in this salad. Just use what is available to you.
3. If you’re prepping this salad in advance, store all the ingredients separately and assemble when ready to serve.
4. 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.

Keywords: vegetarian salad, fruit salad