14-Minute Juicy Summer Stone Fruit Salad
A bright and flavorful summer salad loaded with juicy peaches, plums, apricots, and nectarines, creamy honey goat cheese, toasted pecans, and fresh basil. Drizzled with olive oil and balsamic vinegar, it’s a quick, fiber-rich, and satisfying option for lunch, dinner, or meal prep.
Equipment
- 1 large mixing bowl
- 1 cutting board
- 1 knife
- 1 small pan (for toasting pecans)
- 1 spoon or salad tongs
Ingredients
- 2 peaches pitted and chopped
- 2 apricots pitted and chopped
- 2 plums pitted and chopped
- 2 nectarines pitted and chopped
- 1 oz honey goat cheese crumbled
- ¼ cup pecans chopped
- 5 basil leaves chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
Instructions
- Prepare the Stone Fruits: Start by washing all your stone fruits thoroughly under cool running water to remove any surface residues. Using a sharp knife and a sturdy cutting board, carefully cut each peach, apricot, plum, and nectarine in half. Twist gently to separate the fruit from the central pit, and discard the stones. Chop the fruit halves into bite-sized chunks, making sure each piece is roughly uniform in size so every bite delivers a balanced flavor. Transfer all the chopped fruits into a large mixing bowl.
- Crumble the Honey Goat Cheese: Take your portion of honey goat cheese and crumble it directly over the prepared stone fruits. Use your fingers or a fork to break the cheese into small, delicate pieces that will evenly coat the salad, adding a creamy and subtly sweet flavor that complements the juicy fruits.
- Toast the Pecans: Place the chopped pecans in a small dry skillet or frying pan over medium-high heat. Stir or shake the pan frequently for approximately 4 minutes, keeping a close eye to avoid burning. Toasting brings out the nutty aroma and enhances the flavor, giving a delightful crunch that contrasts beautifully with the soft fruits. Once golden and fragrant, remove the pecans from heat and let them cool for a minute.
- Chop Fresh Basil: Rinse the fresh basil leaves under cold water and pat them dry using a paper towel. Stack the leaves, roll them tightly into a cigar-like shape, and slice thinly to create fine ribbons (chiffonade). This technique ensures the basil distributes evenly throughout the salad, infusing it with a fragrant herbal note without overpowering the fruits.
- Assemble the Salad: Add the toasted pecans and chopped basil into the bowl with the stone fruits and crumbled goat cheese. Drizzle the mixture with two tablespoons of extra virgin olive oil and one tablespoon of balsamic vinegar. The olive oil adds healthy fats and a smooth mouthfeel, while the balsamic vinegar provides a subtle tang that balances the sweetness of the fruits and honey cheese.
- Toss Gently: Using salad tongs or two large spoons, gently toss all the ingredients together until everything is lightly coated with the dressing. Take care not to mash the fruits; the goal is to evenly distribute the flavors while keeping the fruits’ natural shape and texture intact.
- Plate and Serve: Spoon the salad onto a serving plate or bowl, making sure to showcase the vibrant mix of colors from the peaches, plums, nectarines, apricots, and basil. For added presentation flair, you can sprinkle a few extra toasted pecans or a small crumble of goat cheese on top. Serve immediately to enjoy the fresh, juicy flavors at their peak.
Notes
- Select ripe, fragrant stone fruits for maximum sweetness and juiciness. Overripe fruits can become mushy, while underripe fruits may be too firm and tart.
- Toast the pecans gently; keep stirring to prevent burning and ensure an even golden color.
- Use fresh basil for a bright herbal note; dried basil will not provide the same vibrant flavor.
- Crumble the goat cheese just before assembling to maintain its creamy texture.
- Adjust the olive oil and balsamic vinegar to taste depending on the juiciness of the fruits.
