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Overhead view of stone fruit salad in a large grey bowl on a pink surface.

Stone Fruit Salad with Mint Honey Vinaigrette

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 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


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.


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


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.


  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.