Eggless Stone Fruit Salad with Honey & Fresh Mint
Summer stone fruit at its peak deserves more than just a bowl and a fork — it deserves a dressing that actually makes it shine. Ripe peaches, nectarines, and sweet cherries are tossed in a bright honey vinaigrette built with apple cider vinegar, fresh lemon juice, lemon zest, and a whisper of ground ginger that ties everything together beautifully. Torn fresh mint woven through the fruit adds an herbal lift that keeps every bite feeling cool and vibrant, while optional basil scattered on top takes it somewhere almost fancy. A short rest at room temperature lets the fruit release its natural juices, which mingle with the dressing into something almost syrupy and absolutely worth spooning up. This is naturally free of eggs at every step — no mayo-based dressing, no hidden binders, just clean, whole ingredients doing all the work. It works equally well as a light dessert, a brunch centerpiece, or a side that steals the show at a summer cookout.
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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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