Mustard Free Stone Fruit Salad with Honey & Fresh Mint
Summer stone fruit at its peak deserves a dressing that enhances rather than competes, and this honey-lemon vinaigrette does exactly that. Ripe peaches, nectarines, and sweet cherries are tossed with torn fresh mint, then drizzled with a simple blend of honey, apple cider vinegar, lemon juice, lemon zest, and a whisper of ground ginger. The short rest at room temperature is the secret move here — it coaxes out the natural juices from the fruit and lets everything meld into something that tastes far more intentional than the effort required. A scatter of fresh basil over the top adds an herby, slightly floral finish that makes the whole bowl look like it belongs on a restaurant menu. Many store-bought fruit dressings and vinaigrettes sneak in mustard as an emulsifier, so making your own from scratch is the cleanest way to keep things safe without sacrificing any complexity. This one comes together in minutes and is just as welcome at a backyard cookout as it is on a weeknight dinner table.
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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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