Stone Fruit and Tomato Basil Salad
on Jul 28, 2020, Updated Jan 27, 2022
This post may contain affiliate links.
This salad has the warm shades and relaxed simplicity of Summer all in one bowl 🍑☀️
I got the idea to create a recipe for this Stone Fruit and Tomato Basil Salad after seeing a similar version of @lesliesteph’s IG stories recently and I instantly realized that I had everything I needed to make it immediately! Don’t you love when that happens?
That may have been luck, or because because this salad – which works as both a side dish or a light appetizer – is made up of just a handful of summer staples like nectarines, tomatoes, and basil. It looks and feels elegant and elevated, but in reality it’s a breeze to throw together and perfect for those hot summer nights when you don’t want to turn on the stove!
Though Leslie didn’t post measurements for her recipe, I found it was easy to whip up and the version I came up with was delicious and honestly, really pretty.
I love these colors and the way the thick cut wedges of peaches and nectarines look in this cream colored bowl little pops of green throughout. It’s just so elegant and looks a lot fancier than it is.
It’s easy to make, healthy, light and bright and summery, and maybe best of all: completely delicious.
I hope you enjoy this summery treat as much as I did 😊
Happy Cooking!
Stone Fruit and Tomato Basil Salad
Ingredients
- 2 nectarines
- 1 peach
- 2 small plums
- 2 medium tomatoes
- 12-15 basil leaves
Dressing
- 1 tbsp rice wine vinegar
- 1 medium lemon, juiced
- 2 tbsp olive oil
- kosher salt, to taste
- freshly cracked black pepper , to taste
Instructions
- Cut the fruit and tomatoes into large wedges.
- Add to a large bowl along with the basil leaves.
- In a small container with a lid, add the vinegar, lemon juice, and olive oil. Cover with the lid, shake vigrorously, and then pour the dressing over the fruit and tomatoes.
- Gently toss to combine and then season well with salt and pepper to taste. I sometimes add an extra splash of vinegar of drizzle of olive oil if I think it needs a little more. It depends on the ripeness and juiciness of the tomatoes and fruit so adjust it to your liking. Serve chilled or at room temperature as an elegant summer salad or side dish.
Notes
- You can use all nectarines or all peaches instead of mixing the stone fruits, but I like having an assortment for variety in color – the vibrant combination of hues is stunning! – but I also like that it adds diversity in the flavors and the nutrients.
- You can make this salad a few hours ahead and store it in the fridge. It’s actually great because the flavors really mingle and amplify while resting. But don’t meal prep this with the dressing on it or the acid from the vinegar and lemon will make the salad a bit too mushy. A few hours is fine but if it’ll be more than that, hold off on dressing the salad until you’re ready to serve.
- I sometimes add an extra splash of vinegar of drizzle of olive oil if I think it needs a little more. It depends on the ripeness and juiciness of the tomatoes and fruit so adjust it to your liking 🙂
