Description
A refreshing and vibrant summer stone fruit salad featuring a delightful combination of juicy peaches, apricots, and plums paired with creamy bocconcini and avocado. Finished with fresh mint and a zesty lemon-olive oil dressing, this salad is perfect for warm weather meals or as a light, healthy appetizer.
Ingredients
Scale
Fruits & Cheese
- 6 pieces of stone fruit (peaches, apricots, plums), sliced
- 10 Bocconcini balls (mini mozzarella), halved
- 1 avocado, sliced
Herbs & Dressing
- 1/4 cup mint, coarsely chopped
- 3 tablespoons olive oil
- Juice of one lemon
- Pinch of salt
- Optional – pinch of sesame seeds
- Optional – drizzle of balsamic vinegar
Instructions
- Arrange Ingredients: Arrange the sliced stone fruit, halved bocconcini balls, and avocado slices in a large, shallow dish or plate to create an appealing base for the salad.
- Add Fresh Mint: Sprinkle the coarsely chopped mint evenly over the arranged fruit and cheese to infuse the salad with refreshing herbal flavor.
- Prepare Dressing: In a small bowl, combine the olive oil, fresh lemon juice, and a pinch of salt. Whisk thoroughly until the dressing is well blended and emulsified.
- Dress the Salad: Drizzle the lemon-olive oil dressing evenly over the salad. Top with a pinch of sesame seeds or a light drizzle of balsamic vinegar if desired for added texture and tang.
Notes
- Choose ripe but firm stone fruit for best texture and flavor.
- Use fresh mint leaves for a bright, aromatic touch.
- The salad is best served immediately to maintain the freshness of the fruit and prevent avocado browning.
- Optional additions like toasted nuts or a sprinkle of cracked black pepper can enhance the salad’s flavor profile.
- This salad pairs wonderfully with grilled meats or as a standalone light meal.
