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Stone Fruit Summer Salad

Stone Fruit Summer Salad

A vibrant and refreshing salad featuring fresh stone fruits like peaches, plums, and nectarines, combined with peppery arugula, crumbled feta, and toasted pecans, drizzled with balsamic glaze.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings servings
Course: Side Dish
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 3 large Fresh Peaches, sliced into wedges
  • 4 medium Plums, variety of colors
  • 2 large Nectarines, sliced thinly
  • 5 cups Baby Arugula
  • 1/2 cup Feta Cheese, crumbled
  • 1/3 cup Toasted Pecans
  • 1/4 cup Fresh Mint Leaves, tor
  • 3 tbsp Extra Virgin Olive Oil
  • 2 tbsp Balsamic Glaze
  • 1 tbsp Honey (optional)
  • Salt and Pepper to taste

Method
 

  1. Wash all the peaches, plums, and nectarines thoroughly and dry them.
  2. Slice the fruit into uniform wedges.
  3. Toast the pecans in a small dry skillet over medium heat for 3 to 5 minutes until fragrant.
  4. Place the baby arugula in a large serving bowl and drizzle with olive oil and a pinch of salt, tossing gently.
  5. Arrange the sliced peaches, plums, and nectarines over the arugula.
  6. Sprinkle crumbled feta and toasted pecans over the fruit, and scatter torn mint leaves on top.
  7. Drizzle balsamic glaze over the salad and add honey if desired. Season with fresh cracked black pepper.
  8. Gently toss the salad right before serving.

Notes

Use ripe but firm fruit for the best texture. Serve immediately for optimal freshness.