Shellfish 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 come together here in a way that feels effortless but genuinely impressive, with torn fresh mint adding a cool, fragrant lift to every bite. The honey dressing is whisked together in minutes, with apple cider vinegar and lemon juice cutting through the sweetness just enough to keep things bright, while a pinch of ground ginger gives the whole thing a subtle, unexpected warmth. Letting the salad rest for a few minutes before serving is the small step that makes a big difference — the fruit softens slightly and releases its juices, turning the dressing into something almost syrupy and irresistible. Optional torn basil at the end adds an herby, slightly peppery note that takes it from simple to stunning. This is the kind of dish that disappears fast at a summer gathering, and nobody will believe how little effort went into it.
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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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