Pair stone fruits with crisp vegetables for a savory fruit salad.
The fruits release their natural juices so that no additional dressing is required.
The vegetables in the fruit salad take it from sweet to savory.
Alison Bickel
I absolutely love it and I am sure you will, too.
Peaches and chili peppers?
The answer is yes, yes, and yes!
Alison Bickel
The key is to dice them on the smaller side and about the same size.
Each and every bite is an explosion of summers brightest flavors.
Whats in this Summer Stone Fruit and Vegetable Salad?
Alison Bickel
This simple recipe is a great example of different and unexpected flavors coming together into something truly fantastic.
Its built on the expression, What grows together goes together.
The inside temperature of a cucumber can be up to 20 degrees cooler than the outside air.
Alison Bickel
Yes just, I want built-in cool in my salad.
What is a Stone Fruit?
Being a girl from Georgia, I think eating a perfectly ripe peach is one of lifes greatest pleasures.
Alison Bickel
Mind you, it should be over the sink.
However, peaches arent the only stone fruit in town!
They are known as drupes, with a pit in the center.
Alison Bickel
Stone fruits likeplumsare in high season during the hottest days of the summer, peaking from June to September.
A quick aside: Did you know?
Botanically speaking,olivesandcoconutsare stone fruits (both would be excellent in this salad).
Also,raspberries and blackberriesare not berries.
Technically, they are many small drupes clumped together.
This salad is a fridge-friendly meal to serve with poached fish, shrimp, or chicken.
It is deliciously decadent with fresh creamy mozzarella or burrata.
Make-ahead friendly, its also a bold and sassy side dish for summer potlucks.
This salad will keep in the fridge up to two days in a tightly sealed container.
Fan of Fruits in Savory Salads?
Season with salt and black pepper and gently stir to combine.
Set aside for 5 to 10 minutes.
The salt will start to pull juices from the fruit and vegetables.
Drizzle in the olive oil, apple cider vinegar, and add the herbs.
Taste and adjust for seasoning with salt, black pepper, and olive oil.
Spoon onto a serving plate and garnish with herb leaves.
