Chicken Free Stone Fruit Salad with Honey & Fresh Mint
Summer stone fruit at its peak deserves more than just a bowl and a spoon — it deserves a dressing that actually makes it shine. Ripe peaches, nectarines, and sweet cherries are tossed in a bright honey vinaigrette spiked with lemon zest, apple cider vinegar, and a whisper of ground ginger, creating something that tastes far more sophisticated than the effort involved. Torn fresh mint woven through the fruit adds a cooling, herbal lift that keeps every bite feeling alive. A short rest at room temperature lets the fruit release its natural juices, which mingle with the dressing into something almost syrupy and completely irresistible. Optional torn basil scattered over the top right before serving adds a fragrant, slightly peppery finish that takes the whole thing to another level. This is the kind of dish that disappears fast at a backyard gathering, and nobody will believe how simple it was to pull together.
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Learn more →Ingredients
4 servings
For the salad
- 2 medium peaches, pitted and sliced into thin wedges
- 2 medium nectarines, pitted and sliced into thin wedges
- 1 cup sweet cherries, pitted and halved
- 2 tbsp fresh mint leaves, torn
For the dressing
- 2 tbsp honey
- 1 tbsp apple cider vinegar
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- ⅛ tsp ground ginger
- pinch of salt
For serving
- 1 tbsp fresh basil leaves, torn (optional)
Instructions
- 1
In a small bowl, whisk together the honey, apple cider vinegar, lemon zest, lemon juice, ground ginger, and salt until the honey is fully dissolved and the dressing is smooth.
- 2
Combine the sliced peaches, nectarines, halved cherries, and torn mint in a large mixing bowl.
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