Peach, Plum and Cherry Salad with White Balsamic Vinaigrette!
I am sneaking one last summer salad in before stone fruits are off the shelves, and boy is it a goodie! Peach, Plum and Cherry Salad with White Balsamic Vinaigrette!
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Let’s Chat About Stone Fruit:
‘Stone fruits’ have a thick flesh that surrounds a large single pit…think cherries, plums, nectarines, peaches, apricots etc. Stone fruits are known to be high in cancer fighting properties such as phenols, vitamin B17 and vitamin C. So take advantage of their healthful properties while they are in season and eat them as is, or add them to oatmeal, cereal and of course, salads!
The Salad:
This gorgeous salad starts with a bed of greens and is topped with plums, peaches, cherries, feta, caramelized nuts and just a hint mint. Talk about a fresh, healthful, summer bounty!
The Caramelized Pecans:
You can buy caramelized nuts at the store or learn to make your own.
The Dressing:
We finish this colorful salad with a simple white balsamic vinaigrette: heart healthy olive oil, whisked with white balsamic vinegar, a touch of honey, sea salt and ground pepper. So easy and take two minutes to make.
Tips and what you will need: you will need a good quality white balsamic. Many grocery stores carry white balsamic, but you can also have it delivered to your door. If you prefer not to pit the cherries by hand you can use this handy cherry pitter! This recipe is gluten and grain free.
A beautiful, fresh summer salad made with stone fruits!
Course:
Salad
Cuisine:
American
Keyword:
easy lunch recipe, light recipe
Servings: 4 servings
:
The Dressing:
-
1/3
cup
extra virgin olive oil -
3
Tablespoons
white balsamic vinegar -
2
teaspoons
honey -
Sea salt
freshly ground pepper
The Salad:
-
5
ounces
of your favorite greens
I used a baby green mix with pea shoots -
1/4
cup
mint leaves
chopped -
2
ripe peaches
sliced -
2
plums
your favorite variety, sliced -
1/2
cup
cherries
cut in half and pitted -
1/3
cup
feta cheese - Handful caramelized pecans or walnuts
Make dressing:
-
Whisk olive oil, white balsamic vinegar and honey together. Add a pinch or two of sea salt and a few turns freshly ground black pepper. Whisk again.
The Salad:
-
Either use a cherry pitting tool or cut cherries in half, twist each half in opposite directions and remove pits by hand. Slice peaches and plums, set aside. Place greens and mint on a platter, top with stone fruits, nuts and cheese, toss.
-
Dress lightly and toss. Add sea salt and pepper if desired. Serve!
