Stone Fruit Salad

Yield: 4 servings

This salad is an unexpected and refreshing way to use nectarines, peaches, plums, and apricots. It’s also beautiful! And, I must say, a vinaigrette does not get more simple than this. If you prefer goat cheese, substitute it for the feta cheese. Honestly, any combination of stone fruit will do. I tossed blueberries into the mix for a splash of color and flavor – yummy!


  • 2 tablespoons white wine vinegar
  • 1/4 cup almond oil
  • salt
  • pepper
  • 4-6 cups mixed salad greens (arugula is also nice)
  • 2 plums, sliced
  • 2 peaches, sliced
  • 2 nectarines, sliced
  • 2 apricots, sliced
  • 1/2 cup blueberries
  • 1/4 cup crumbled feta cheese
  • 1/4 cup sliced almonds, toasted


  1. Place sliced almonds on a baking sheet and toast them at 350 degrees for 8-10 minutes or until golden.
  2. In a small bowl, whisk together the vinegar and almond oil. Add salt and pepper to taste. Toss the mixed greens with the prepared vinaigrette.  
  3. To serve the salad, divide the mixed greens among 4 plates. Top with sliced fruit and blueberries. Sprinkle with feta cheese and toasted almonds. Serve immediately.
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