15-Minute Summer Stone Fruit Salad
Fresh stone fruit chunks tossed with creamy goat cheese, toasted pecans, and basil, finished with olive oil and balsamic vinegar. A bright, simple salad that celebrates peak-season peaches, apricots, plums, and nectarines. No cooking required for the fruit itself.
Ingredients
- 2 peaches
- 2 apricots
- 2 plums
- 2 nectarines
- 1 oz honey goat cheese, crumbledfeta1:1dairy-freedairy-free
creamy tang differs
- ¼ cup pecans, chopped
- 5 leaves basil
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
Instructions
- 1
Cut stone fruit into chunks, removing the pit from each piece, and place in a large bowl
- 2
Crumble goat cheese into the bowl
- 3
Toast pecans in a pan over medium-high heat, shaking frequently, until fragrant
- 4
Add toasted pecans, basil, olive oil, and balsamic vinegar to the bowl and toss to combine
Tips
Toast pecans just before assembly to retain their crunch and warmth
Use ripe but firm stone fruit to prevent the salad from becoming mushy
Good to Know
Refrigerate covered up to 2 hours. Do not assemble ahead as fruit will release liquid and soften.
Pit and cut fruit up to 4 hours ahead; store covered. Toast pecans and chop basil day-of. Assemble immediately before serving.
Serve chilled or at room temperature as a side dish or light dessert.
Common Mistakes
Do not skip shaking the pecans while toasting to avoid burning
Do not assemble more than 30 minutes ahead to avoid soggy salad from fruit liquid