Summer Salad Recipe

It’s summer and there is an abundance of fruits and vegetables that help mind and body. Since we are in the middle of my favorite time of year, peach season, I composed a beautiful Stone Fruit Salad.

This Stone Fruit Salad combines sweet plums, peaches, apricots and avocado with baby arugula, baby spinach, buratta cheese, crunchy walnuts and a shallot vinaigrette! It’s an explosion of flavor and textures in every bite, and it’s the perfect salad to serve during your Fourth of July celebration.


4 cups organic baby arugula
3 cups organic baby spinach
1 small handful fresh mint leaves, torn
1 cup loosely packed fresh basil
1 Serrano or thai chili, thinly sliced (optional)
2 plums (not overly ripe), pitted and quartered
2 peaches, pitted and quartered
4 small apricots, pitted and quartered
2 medium ripe avocados, pitted and quartered
1/4 cup coarse chopped walnuts
1 lb. Burrata cheese, sliced into quarters and set aside

Vinaigrette Dressing:

1 tablespoon finely chopped shallot
1 tablespoon Dijon mustard
3/4 cups extra-virgin olive oil
2 tablespoons rice wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon of Kosher salt

Place all of the ingredients in a blender and emulsify for about a minute or until smooth and creamy. Pour into a glass bowl and set aside

To Assemble Salad:

1. On a large serving platter scatter the arugula, spinach, mint leaves, basil and chili all over the bottom.
2. Place the quartered fruit and avocado on top.
3. Scatter pieces of the Burrata cheese over the salad.
4. Drizzle 5 to 6 tablespoons of dressing over everything. Finish with a sprinkle of sea salt and fresh cracked pepper. Keep extra dressing available on the side for anyone who would like more!


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