Pescatarian Stone Fruit Salad with Honey & Fresh Mint

Summer stone fruit at its peak deserves more than just a bowl on the counter, and this honey-dressed salad delivers exactly that. Ripe peaches and nectarines are sliced into tender wedges, sweet cherries are halved and scattered throughout, and the whole thing gets tossed in a bright dressing of honey, apple cider vinegar, lemon zest, and a whisper of ground ginger. That short rest at room temperature is the secret — the fruit releases its own juices and mingles with the dressing into something that tastes almost like a light syrup. Torn fresh mint lifts every bite, and a handful of basil at the end adds an herby, unexpected finish that makes the whole bowl feel a little more special. It's naturally plant-based and completely free of anything that would complicate a pescatarian table, since every ingredient here is straight from the produce aisle and pantry. Whether you serve it as a starter, a side alongside grilled fish, or a light dessert, it's the kind of dish that disappears fast and gets asked about every time.

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