Summer Stone Fruit Salad

Peaches, nectarines, plums, apricots, cherries and more are in peak season during the summer months and I’m using them in recipes non-stop. Here’s a summer stone fruit salad recipe featuring some of my favorites!

Note that I said “some” of my favorites…no matter what, please don’t ask me to choose just one!

A few years back I came up with the idea for a fruity Caprese salad. That ended up becoming my Citrus Caprese Salad. That simple salad recipe is great for winter months when citrus is in season, but I wanted to make a summer salad equivalent. This Summer Stone Fruit Salad is it!

It features fresh stone fruits, avocado, and burrata, which is a very tasty cousin of fresh mozzarella.

If you’re not familiar with burrata that’s OK. I used to confuse it with mozzarella all the time but it’s actually its own distinct type of semi-soft cheese. It’s made from a mozzarella “shell” that encases curds and cream. So when you cut it open, you have a combination of mozzarella and a creamy interior to mix with all your other ingredients. You can read more on the differences in this article from The Kitchn (one of my favorite resources when I have culinary questions).

Burrata and other soft cheese are a delicious flavor pairing for summer stone fruits. When paired with avocados, pecans, and heirloom tomatoes, you end up with a summer salad recipe that looks just as good as it tastes!

I found burrata at the local Whole Foods, but you can also check the cheese section of your favorite grocery store to see if they carry it. If not, fresh mozzarella can also work for this recipe. I prefer the smaller burrata pouches so it’s easier to serve and cut. That way you get a little taste of everything in each bite!

One of my goals this year is to make it to a you-pick market at some point. There’s such an abundance of fresh fruit growing in the area and I’m a huge advocate of supporting local growers when I can. I’ve also been seeing so many fun pictures online of friends and other dietitians sharing their summer activities involving local food and the FOMO is hitting me.

If you happen to be taking advantage of summer produce or you-pick markets, try out this Summer Stone Fruit Salad recipe. Slicing the fruit is actually easier than it appears!

I simply take a knife and carefully cut around the pit (just like you would if you were slicing an avocado). If the fruit is ripe you should be able to easily twist and pull to pry the two halves apart. Be careful not to bruise the fruit too much. In some cases, it’s a little stubborn so what I’ll do is take the knife and carve out a slice or two around the pit. Then it’s much easier to get your fingers between the two pieces and continue pulling without damaging the fruit around it.

Remember you can always make this your own by swapping for different leafy greens or substituting another type of nut for the pecans (they just happen to be my personal favorite).

And I know not everyone is a fan of fruit in their salads…I don’t think those people are still reading at this point. So, if you’re Team Fruit In The Salads, check out my Summer Panzanella Salad with Cantaloupe and Prosciutto while you’re here!

Here’s the recipe for my Summer Stone Fruit Salad!

Summer Stone Fruit Salad

4.93 from 14 votes

Take advantage of the peak season for summer stone fruit with this flavorful, fresh salad. Serve as a side or snack, or add your favorite protein for an entree version. 

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

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Servings: 4 servings

Ingredients

• 1 peach
• 1 nectarine
• 2 plums
• 1 heirloom tomato
• 1 cup cherry tomatoes
• 8 oz burrata
• 1 avocado
• 1/2 cup chopped pecans
• 4 cups spinach or leafy greens
• Olive oil
• balsamic glaze
• Coarse sea salt and pepper, to taste

Instructions

• Wash and dry the fruit and tomatoes. Arrange the salad greens on a serving platter. Halve the cherry tomatoes and arrange across the platter. Quarter or slice the heirloom tomato and place on the platter. 
• Cut the stone fruits in half and remove the pit. Quarter or slice, then add to the platter. Repeat with the avocado. Add the burrata in the center of the platter, or if using multiple sachets, place evenly across the platter. 
• Sprinkle the pecans over the top, then drizzle with olive oil and balsamic glaze. Season with salt and pepper to taste and serve immediately. 

Notes

Number of servings varies depending on whether you use it as a side dish or entree salad.

Nutrition

Serving: 4 servings, Calories: 382 kcal, Carbohydrates: 21 g, Protein: 14 g, Fat: 32 g, Saturated Fat: 10 g, Cholesterol: 40 mg, Sodium: 33 mg, Potassium: 823 mg, Fiber: 8 g, Sugar: 12 g, Vitamin A: 4087 IU, Vitamin C: 34 mg, Calcium: 353 mg, Iron: 2 mg

Course: Salad

Cuisine: American

Keyword: Salad, Stone Fruit

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And while you’re here, don’t forget to check out the other great recipes created by Recipe ReDux members using the link below. It’s the first and only recipe challenge founded by registered dietitians – you’ll love their summer stone fruit creations!

Looking for even more summer stone fruit inspiration? Check out this recipe for Peaches & Cream Overnight Oats or Wild Blueberry Ginger Peach Smoothie.

And if you’re more into fruit salad (instead of salads that happen to have a lot of fruit) you might like my recipe for a Creamy Fruit Salad with Yogurt.