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Peach, plum, apricot stone fruit salad with blackberry basil dressing. A salad recipe designed to showcase peak-season stone fruits, the rainbow happened by accident.

Stone Fruit Salad with Blackberry Basil Dressing

Peaches, apricots and plums get paired with goat cheese, toasted almonds and a blackberry-basil dressing to turn summer's bounty into a delicious salad.
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 4 salads
Calories 465 kcal

Ingredients

DRESSING

  • 8 oz blackberries 1 basket
  • 2 tsp honey
  • 1 Tbs champagne or white wine vinegar
  • 1/4 cup chopped basil leaves*
  • 2 Tbs olive oil

SALAD

  • 2 peaches
  • 2 plums or pluots
  • 3 apricots
  • 1 avocado
  • 10 oz arugula
  • 4 oz herb goat cheese*
  • 2 oz almonds

Instructions

TOAST THE ALMONDS - SET A TIMER

  1. Chop the almonds.
  2. Heat a pan over medium heat, add the almonds (no oil). Toast until golden brown, anywhere from 5-10 minutes. Set a timer to check at 5 minutes, and every 1 minute after, they can burn fast.

MAKE THE DRESSING

  1. Add blackberries to blender and puree (do not add basil leaves yet). Run puree through a fine mesh sieve to remove seeds.
  2. Combine blackberry puree with the honey, vinegar and basil. Then slowly add in half of the olive oil, whisking to combine. Taste. Add more oil if you desire - NOTE that too much oil dramatically reduces the blackberry flavor, which is why I kept it as low as possible.

MAKE THE SALAD

  1. Cut the stone fruit and avocado into slices (or chop them).
  2. Place arugula on each plate and top with fruit and avocado. Crumble goat cheese on top. Add toasted almonds. Drizzle with dressing. Serve!

Recipe Notes

Can replace basil with mint.

Any crumbly goat cheese will work, or replace with feta or fresh mozzarella.