Stone‑Fruit Salad with Honey Dressing

Short description

A refreshing and colorful salad that showcases the best of summer’s stone fruits, balanced with greens, feta cheese, and almonds, and finished with a homemade mint-infused honey dressing.

Why You’ll Love This Recipe

This salad is a perfect combination of sweet, savory, and tangy flavors. It’s quick to prepare, visually stunning, and ideal for summer gatherings or light meals. The honey-mint vinaigrette adds a refreshing twist, while the mixture of textures—from juicy fruit to crunchy almonds—makes every bite interesting and satisfying.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the vinaigrette:

• Extra virgin olive oil

• White wine vinegar

• Liquid honey

• Fresh mint, chopped

For the salad:

• Mixed greens (such as spinach, arugula, or Swiss chard)

• A selection of stone fruits (peaches, nectarines, plums, apricots, cherries)

• Crumbled feta cheese

• Sliced almonds

directions

1. Prepare the vinaigrette: In a blender, combine olive oil, white wine vinegar, honey, and chopped mint. Blend until emulsified and smooth with small mint flecks visible. Set aside.

2. Assemble the salad: In a large serving bowl or platter, spread the mixed greens evenly. Arrange sliced stone fruits over the greens. Sprinkle crumbled feta and sliced almonds on top.

3. Dress and serve: Drizzle the prepared vinaigrette over the salad just before serving. Gently toss or leave undressed for guests to add themselves.

Servings and timing

• Serves: 4 to 6

• Prep time: 10 minutes

• Total time: 10 minutes

Variations

• Use goat cheese instead of feta for a creamier texture

• Swap almonds with pistachios or walnuts for a different crunch

• Try basil or thyme instead of mint for a more herbal dressing

• Use baby kale or butter lettuce if mixed greens aren’t available

• Add grilled chicken or shrimp for a heartier main dish

storage/reheating

• Store the vinaigrette in an airtight container in the refrigerator for up to 3 days. Shake well before use.

• Keep salad components (greens, fruit, cheese, nuts) separate and assemble fresh to avoid sogginess.

• Dressed salad is best eaten immediately and does not store well once assembled.

FAQs

How do I pit cherries and slice stone fruits easily?

Use a cherry pitter for cherries. For peaches, plums, and similar fruits, slice around the pit, twist to separate, then remove the pit and slice.

Can I prepare the dressing ahead of time?

Yes, the honey dressing can be made up to 3 days in advance and stored in the refrigerator.

Is this salad suitable for vegans?

As written, it includes honey and feta. Use agave nectar and plant-based cheese for a vegan version.

Can I add protein to make it a full meal?

Yes, grilled chicken, shrimp, or tofu can be added to turn it into a satisfying entrée.

What other nuts can I use?

Walnuts, pecans, or pistachios are great alternatives to almonds.

Should I peel the fruit before adding?

No, the skins of most stone fruits are tender and edible. Just wash well before slicing.

Can I use dried herbs in the dressing?

Fresh herbs are best, but if necessary, use a small amount of dried mint (about 1/3 of the fresh amount).

How far in advance can I assemble the salad?

You can slice the fruit and prepare the greens a few hours ahead, but combine and dress the salad just before serving.

What type of vinegar works best?

White wine vinegar provides a light, fruity acidity that pairs well with the sweetness of the honey and fruit.

Is it necessary to toast the almonds?

Toasting enhances their flavor and adds crunch, but it’s optional. Raw almonds work fine as well.

Conclusion

Stone-fruit salad with honey dressing is a beautiful way to enjoy summer’s bounty. With minimal prep and maximum flavor, it’s perfect for any warm-weather meal. The balance of sweet fruit, salty cheese, and a light, herbaceous dressing makes this dish a standout on any table.