Description
This refreshing Summer Stone Fruit Salad features sweet peaches, juicy plums, crisp cucumbers, and creamy ricotta salata, all tossed in a savory miso vinaigrette. It’s quick, vibrant, and perfect for any summer meal.
Ingredients
For the vinaigrette:
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1 tsp light miso (white or yellow)
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2 Tbsp golden balsamic vinegar
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⅛ tsp fine sea salt
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3 Tbsp extra-virgin olive oil
For the salad:
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3 small cucumbers (lemon, Persian, or cucamelons)
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2 cups lightly packed purslane (or arugula/mizuna)
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2 medium, firm-ripe peaches or nectarines, sliced
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2 medium, firm-ripe plums or pluots, sliced
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2 oz ricotta salata, sliced or crumbled (or feta/fresh mozzarella)
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Flaky salt and cracked black pepper, to taste
Instructions
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Mash miso with 1 Tbsp vinegar into a paste. Stir in the remaining vinegar and salt. Add olive oil and shake to emulsify.
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Slice cucumbers thinly. Rinse and dry the greens.
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Pit and thinly slice the peaches and plums.
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Slice or crumble the ricotta salata.
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In a large bowl, gently toss cucumbers, greens, and fruits. Drizzle with vinaigrette and toss lightly.
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Fold in the cheese, season with salt and pepper, and adjust vinaigrette as needed.
Notes
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Use the ripest fruits available for the best flavor.
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Purslane gives a lovely lemony note, but arugula or baby spinach works too.
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Make vinaigrette in advance and store at room temperature for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Tossing
- Cuisine: Seasonal / Summer / American