Summer Stone Fruit Salad with Miso Vinaigrette – Fresh, and Easy

There’s something truly magical about the perfect summer salad. It’s light, fresh, bursting with seasonal produce, and effortless enough to toss together on a hot day when turning on the oven feels like too much. This Summer Stone Fruit Salad with Miso Vinaigrette captures everything I love about warm-weather eating. It brings together juicy stone fruits like peaches and plums, crisp cucumbers, and a handful of fresh greens—all finished with an umami-rich miso vinaigrette that’s tangy, salty, and just a little bit sweet.

The combination might sound a bit unexpected at first, but once you take your first bite, it all clicks. You get the sweet and slightly tart flavor of the fruit, the crunch from the cucumbers, the creamy bite of ricotta salata, and a subtle savory finish from the vinaigrette that ties it all together. This salad is more than just beautiful to look at—it’s a full sensory experience.

I first made this salad on a whim when I found a basket of perfect nectarines and pluots at the farmer’s market. I didn’t have a plan for them, but I also couldn’t resist. At home, I grabbed the cucumbers and some purslane I had picked up earlier, mixed in some creamy ricotta salata, and tossed it all together with a dressing I’d usually use on a rice bowl—miso vinaigrette. The result was so unexpectedly good that I’ve been making variations of it all summer long ever since.

Whether you’re looking for a vibrant side dish for your next dinner party, a light lunch to enjoy in the backyard, or a way to use up an abundance of ripe fruit, this salad delivers. It’s elegant enough for entertaining but simple enough for any day of the week. Plus, because the ingredients are so adaptable, you can easily swap in what you have on hand and still get a delicious result.

Why You’ll Love This Summer Stone Fruit Salad Recipe

Bursting with Fresh Flavor

The flavors in this salad are not only balanced—they’re bright, clean, and full of contrast. You’ve got sweet and juicy stone fruit, cooling and slightly grassy cucumbers, earthy greens, a salty cheese component, and a deeply savory vinaigrette. Each bite delivers something just a little different, keeping the whole dish exciting and deeply satisfying.

Perfect for Any Occasion

Because it’s so fresh and colorful, this salad is a natural fit for casual lunches or dinner parties alike. It makes a great side dish for grilled chicken, fish, or even a vegetarian spread. You can bring it to a picnic or potluck, or serve it as part of a larger brunch spread. It’s a recipe that fits just about anywhere, thanks to its universal appeal and simple sophistication.

Simple, Healthy, and Adaptable

Another major win is how easy this salad is to make. The dressing takes just a minute to mix together and doesn’t require any special tools. The salad itself is basically just chopping and layering. But the real magic is that it doesn’t taste simple—it tastes like something you’d get at a trendy seasonal restaurant.

It’s also naturally gluten-free and vegetarian, with options for dairy-free variations. If you can’t find ricotta salata, you can use feta, or even fresh mozzarella for a creamier texture. The same goes for the greens—purslane is amazing if you can find it, but arugula, baby spinach, or even chopped romaine would work in a pinch.

When you find a recipe that’s as beautiful, delicious, and easy as this one, it quickly earns a permanent spot in your summer rotation. And once you’ve tried it, I think you’ll agree—this one’s a keeper.

Health Benefits of this Summer Stone Fruit Salad

Packed with Antioxidants

Stone fruits like peaches, nectarines, and plums are rich in antioxidants, especially vitamin C and polyphenols. These nutrients help fight inflammation in the body and protect your cells from damage caused by free radicals. Eating a diet rich in colorful fruits and vegetables has been shown to support overall immune health, improve skin quality, and even reduce the risk of chronic disease over time. Including a mix of fruit and leafy greens in one dish, like this salad, gives you a concentrated dose of these vital nutrients.

Hydrating and Cooling

Because this salad is made mostly with water-rich ingredients like cucumbers and stone fruits, it’s incredibly hydrating. Especially during the warmer months, staying hydrated through food is just as important as drinking water. Cucumbers, in particular, are more than 95% water and offer a cooling effect on the body. This makes this salad an ideal choice for hot weather when heavy meals can feel overwhelming.

Supports Digestion

The fiber content in the fresh produce used in this salad also helps with digestion. Fiber from fruit skins, greens, and vegetables can help support a healthy gut microbiome, aid regularity, and help you feel full and satisfied without needing a heavy meal. Miso, which is used in the vinaigrette, is a fermented food that contains probiotics—another digestive aid that promotes gut health and immune balance.

Light but Satisfying

This salad may be light in calories, but thanks to the healthy fats in olive oil, the protein and calcium in the cheese, and the fiber-rich fruits and greens, it’s incredibly satisfying. You can enjoy a large portion without feeling weighed down, and because it’s well-balanced with carbs, fat, and protein, it works beautifully as a main course or hearty side.

Eating healthy doesn’t mean sacrificing flavor or variety, and this salad proves it. Each ingredient contributes not only to taste and texture, but also to your overall wellness. Whether you’re looking to eat clean, hydrate better, or just feel good after a meal, this salad has you covered.

Preparation Time, Servings, and Nutritional Information

Total Time

This salad is a dream when it comes to quick prep. From start to finish, it takes no more than 15 minutes. That includes slicing the fruit, mixing the dressing, and gently tossing everything together.

Preparation Time: 10 minutes
Assembly Time: 5 minutes
Total Time: 15 minutes

Servings

This recipe serves 4 people as a side dish or 2 people as a main course. If you’re serving it at a larger gathering, feel free to double or triple the ingredients.

Nutrition Information (Per Serving)

Calories: 220
Protein: 5g
Carbohydrates: 15g
Fat: 16g
Fiber: 3g
Sugar: 11g
Sodium: 280mg
Calcium: 90mg
Iron: 1.2mg

These numbers will vary slightly depending on which type of cheese or greens you use, but this provides a good baseline. The balance of healthy fats, fiber, and natural sugars makes this salad a wholesome option for anyone looking for a light yet nourishing meal.

Ingredients List of this Summer Stone Fruit Salad

For the Miso Vinaigrette

• 1 teaspoon light miso paste (white or yellow)
• 2 tablespoons golden balsamic vinegar
• ⅛ teaspoon fine sea salt
• 3 tablespoons extra virgin olive oil

This vinaigrette adds a rich, umami depth that balances the sweetness of the fruit. Light miso is milder and slightly sweet, making it ideal for a salad like this. Golden balsamic is tangy but not overpowering, offering just the right touch of acidity.

For the Salad

• 3 small cucumbers (lemon, Persian, or cucamelons), sliced thin
• 2 cups lightly packed purslane (or substitute arugula, mizuna, or baby spinach)
• 2 medium, firm-ripe peaches or nectarines, pitted and sliced thin
• 2 medium, firm-ripe plums or pluots, pitted and sliced thin
• 2 ounces ricotta salata, sliced or crumbled (can substitute feta or fresh mozzarella)
• Flaky sea salt, to taste
• Cracked black pepper, to taste

These ingredients come together to create a contrast of textures—crunchy cucumbers, soft fruits, creamy cheese, and delicate greens. The flaky salt and pepper at the end bring the whole dish into balance.

Step-By-Step Cooking Instructions

Step 1: Prepare the Miso Vinaigrette

Start by making the vinaigrette so the flavors have a little time to meld while you prep the salad. In a small jar or bowl, mash together the miso paste and one tablespoon of the golden balsamic vinegar. Stir them well until they form a smooth, creamy paste. This step ensures that the miso is evenly distributed throughout the dressing and avoids any clumps.

Next, add the remaining tablespoon of vinegar and the fine sea salt. Stir again to combine. Slowly pour in the olive oil while whisking, or simply seal the jar and shake it vigorously until the vinaigrette is fully emulsified and slightly thickened. You’ll notice the vinaigrette take on a creamy consistency, and that’s exactly what you want.

If you make this vinaigrette in advance, you can leave it at room temperature for up to two days. Just be sure to shake or stir it again before using because some separation is natural.

Step 2: Slice the Cucumbers

Move on to the cucumbers. Rinse them thoroughly under cold water, pat them dry, and slice them thinly into rounds or half-moons, depending on your preference. Thinner slices will absorb more vinaigrette and meld into the salad more harmoniously, while slightly thicker slices will retain a stronger crunch. Both are delicious options, so it’s up to you.

If you are using cucamelons, which are tiny and adorable, you can simply slice them in half lengthwise to show off their unique texture inside.

Step 3: Prepare the Greens

If you are using purslane, gently rinse and dry it, taking care not to bruise the delicate leaves. Purslane has a lovely, mild lemony flavor and a slight crunch, making it a wonderful addition to this salad. However, if you can’t find purslane, arugula offers a peppery bite, while mizuna provides a milder green that still has good texture.

Lightly pack the greens into two cups’ worth. Avoid compressing them too tightly, as you want the greens to remain light and fluffy in the finished salad.

Step 4: Slice the Stone Fruit

Next, tackle the stone fruits. Choose firm-ripe peaches, nectarines, plums, or pluots. These should yield slightly to gentle pressure but not feel mushy. If they are too soft, they may fall apart when slicing, and if they are too hard, they will not have developed their full sweetness.

Slice each fruit in half, twist to separate, and remove the pit. Then slice them thinly into wedges or half-moons. Aim for slices that are about a quarter of an inch thick, which will make them substantial enough to handle but still delicate enough to eat gracefully with the other ingredients.

Mix the different fruits together in a bowl to create a colorful, vibrant assortment. Their vivid oranges, reds, and purples will make your salad absolutely gorgeous.

Step 5: Prepare the Cheese

Now it’s time to slice the ricotta salata. Ricotta salata is a firm, salty cheese made from pressed, aged ricotta. It crumbles beautifully or can be thinly sliced, depending on the texture you prefer. If you cannot find ricotta salata, crumbled feta or small chunks of fresh mozzarella work just as well.

Cut the cheese into thin slices or small crumbles. This ensures that you get little bursts of creamy, salty flavor scattered throughout the salad.

Step 6: Assemble the Salad

Grab your largest serving bowl or a wide platter. This salad shines brightest when it’s displayed in a shallow layer, where all the ingredients can be seen and tasted together.

First, scatter the cucumber slices across the bottom. Next, gently layer the greens on top, being careful not to compress them too much. Then, artfully arrange the sliced stone fruits over the greens. Try to vary the colors and shapes so that each bite has a little bit of everything.

Drizzle a few tablespoons of the miso vinaigrette over the entire salad. Use your hands or salad tongs to very gently toss everything together just until coated. Avoid overmixing because the fruit is delicate and can bruise or break if handled too roughly.

Finally, scatter the ricotta salata slices or crumbles over the top. Sprinkle with flaky sea salt and cracked black pepper to taste.

Step 7: Final Adjustments

Taste a small bite of the salad. If it feels like it needs a little more brightness, add an extra drizzle of vinaigrette. If it needs a touch more saltiness, sprinkle a bit more flaky salt. Balancing the final seasoning is key to making the flavors pop.

At this point, your salad is ready to serve. However, if you need to wait a little while before eating, it can sit for about 10-15 minutes at room temperature without wilting. This resting time can actually allow the vinaigrette to soak into the cucumbers and fruit a bit more, making each bite even more flavorful.

How to Serve this Summer Stone Fruit Salad

This Summer Stone Fruit Salad with Miso Vinaigrette is incredibly versatile when it comes to serving. Here are a few of my favorite ways to enjoy it:

As a light main dish on a hot day, with some crusty bread or a handful of roasted nuts on the side for a little extra heartiness

As a colorful and refreshing side dish alongside grilled chicken skewers, baked fish, or a plant-based protein like chickpea patties

Tucked into a grain bowl with quinoa, farro, or couscous for a more filling lunch or dinner option

As part of a summer brunch spread, paired with other light dishes like frittata, yogurt parfaits, and fresh juices

Served family-style at a backyard barbecue or picnic where guests can help themselves to generous spoonfuls

Regardless of how you choose to serve it, this salad brings a sense of effortless elegance to the table. The vibrant colors alone make it feel special, even before anyone takes their first bite.

Pairing Suggestions for this Summer Stone Fruit Salad

Because this salad balances sweet, savory, and tangy notes so well, it pairs beautifully with a variety of dishes and drinks. Here are a few ideas to round out your meal:

Pair it with grilled chicken seasoned simply with olive oil, garlic, and herbs to let the salad’s brightness shine

Serve it with a simple roasted salmon fillet dressed with lemon and dill, allowing the fatty richness of the fish to complement the fresh salad

For a vegetarian meal, add a bowl of lentil soup or a grilled vegetable platter on the side

Offer a crusty loaf of artisan bread with olive oil and dukkah for dipping, creating a Mediterranean-inspired spread

As for beverages, consider serving sparkling water infused with fresh mint and citrus slices to match the salad’s refreshing vibe

A cool glass of hibiscus iced tea or cucumber-mint lemonade would also be stunning with this salad, enhancing its natural coolness and summery feel

Thanks to its adaptability, you can easily design a menu around this salad whether you’re hosting a formal dinner or a casual lunch with friends.

Storage, Freezing & Reheating Instructions

This salad is best enjoyed fresh, but if you have leftovers, they can absolutely be stored properly to maintain their quality.

To store, transfer the salad to an airtight container and refrigerate it. It will stay good for up to one day. Keep in mind that the cucumbers and greens may release some water over time, slightly wilting the salad. It’s still tasty the next day but best when consumed within 24 hours.

If you know ahead of time that you’ll have leftovers, consider keeping the vinaigrette separate and tossing only the portion you plan to eat. This helps maintain the texture of the salad longer.

Freezing is not recommended for this salad because cucumbers, greens, and fresh fruits have high water content and will turn mushy after thawing.

As for reheating, since this salad is intended to be served cold or at room temperature, no reheating is necessary. Simply pull it out of the fridge about 15 minutes before serving to let it come closer to room temperature, which helps the flavors bloom again.

Common Mistakes to Avoid in this Summer Stone Fruit Salad

Using underripe fruit: Firm-ripe is key. If your fruit is too hard, it won’t deliver the juicy sweetness this salad relies on.

Overdressing the salad: Too much vinaigrette can weigh everything down and make the salad soggy. Start with a little and add more only if needed.

Not seasoning enough: A sprinkle of flaky salt and fresh cracked pepper at the end really wakes up all the flavors. Don’t skip it.

Roughly handling the ingredients: Be gentle when tossing the salad. Overmixing can bruise the fruits and greens, making the salad look messy and lose its fresh appeal.

Waiting too long to serve: While the salad can sit for 10-15 minutes after assembling, it’s best enjoyed fairly soon after dressing to maintain the freshest texture.

By keeping these common pitfalls in mind, you’ll ensure your Summer Stone Fruit Salad turns out beautifully every time.

Pro Tips

Choose the best fruit you can find: This salad relies heavily on the quality of its fruit. Visit your local farmer’s market or choose organic when possible for the ripest, most flavorful peaches and plums.

Chill the ingredients slightly before assembling: Cool cucumbers and stone fruits make the salad even more refreshing on a hot day.

Customize the greens: Purslane is amazing, but don’t be afraid to try arugula, baby kale, or even a spring mix depending on what’s available.

Double the vinaigrette: The miso vinaigrette is so good you’ll want extra on hand. It’s amazing on grilled vegetables, rice bowls, or even as a dip for crudités.

Experiment with additional toppings: A handful of toasted almonds, pumpkin seeds, or fresh herbs like mint or basil can take this salad to another level.

By following these tips, you’ll not only make a great salad but master a formula you can tweak and personalize all summer long.

Frequently Asked Questions (FAQs)

Can I make this salad ahead of time?
You can prep all the components ahead—slice the fruits, prepare the greens, make the vinaigrette—but it’s best to assemble and dress the salad just before serving to keep everything crisp and fresh.

What if I can’t find golden balsamic vinegar?
You can substitute regular white balsamic vinegar or even a mild white wine vinegar if needed. Avoid dark balsamic, which is heavier and sweeter.

Is there a dairy-free option?
Yes, simply omit the cheese or substitute it with a plant-based feta or a few slices of creamy avocado.

Can I add protein to make it a full meal?
Absolutely. Grilled chicken, shrimp, or even a scoop of quinoa or chickpeas would pair perfectly and make the salad more filling.

Can I use frozen fruit?
It’s not recommended because frozen fruit tends to release too much moisture and lose its texture when thawed.

What other fruits can I use?
Apricots, cherries, and even fresh figs are wonderful alternatives or additions to the peaches and plums.

Is this salad gluten-free?
Yes, it’s naturally gluten-free. Just be sure to check the miso paste you’re using, as some brands add wheat.

Can I substitute the miso?
If you don’t have miso, you could try a teaspoon of tahini for a different but still umami-rich vinaigrette.

How long does the vinaigrette last?
Stored properly in an airtight jar, the miso vinaigrette can last up to two days at room temperature or up to a week in the refrigerator.

How can I make the salad more kid-friendly?
Use a sweeter fruit like cherries or strawberries, skip the greens if they’re too bitter for little ones, and drizzle lightly with vinaigrette.

Conclusion & Call to Action

There’s something so joyful about making a meal out of the freshest fruits and vegetables you can find, and this Summer Stone Fruit Salad with Miso Vinaigrette is a perfect example. It’s quick, colorful, packed with flavor, and endlessly adaptable to whatever your summer brings your way.

Whether you’re hosting friends for a barbecue, preparing a healthy lunch, or simply wanting to celebrate the best of the season’s produce, this salad deserves a spot on your table. I encourage you to try it, experiment with different fruits and greens, and make it your own.

If you do make this recipe, I’d love to hear how it turned out for you. Feel free to leave a comment, share your twist on the salad, or tag me on social media with your beautiful creations. Your kitchen successes inspire others too, and nothing makes me happier than seeing your delicious versions come to life. Happy cooking!

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