Stone Fruit Salad with Feta, Mint & Honey Vinegar

A no-cook meal masquerading as a masterpiece

A Summer Salad That Actually Feels Like Summer

You know those dishes that taste like a sigh of relief? This is one of them. No stove. No wilted lettuce. Just ripe, juicy stone fruit sliced into unapologetically dramatic wedges and dressed with a sharp-sweet vinaigrette that makes everything glisten like a still life painting.

It’s sweet, savory, a little briny, a little herbal — and completely unbothered by your timeline.

Ingredients That Do the Work for You

This salad leans on what’s in season and what’s already in your kitchen. You’re not chopping ten things or building a base. You’re slicing fruit, crumbling feta, tearing mint, and drizzling a little something over the top. Done.

• Peaches
• Plums
• Nectarines
• Feta
• Mint
• Vinegar, honey, olive oil
• Flaky salt & black pepper

The Secret Is in the Slice

Slice your fruit like it owes you money. Big wedges, uneven edges — this is not the time for precision. You want texture, you want contrast, and you want it to look alive on the plate. The messier the pile, the better the photo. The better the photo, the faster it disappears.

Feta + Fruit = The Power Couple You Forgot About

The feta brings salt and creaminess that cuts through the fruit’s sugar rush. Add in the mint and vinegar-honey dressing and suddenly everything’s sharp, soft, tangy, fresh — like someone turned a cheese plate into a salad and let it run wild.

Assembly, Not Cooking

1. Whisk your vinegar, honey, and olive oil.
2. Slice the fruit like you mean it.
3. Crumble feta, tear mint, layer everything.
4. Drizzle the dressing.
5. Finish with flaky salt and pepper.
6. Eat with a fork or straight from the bowl standing over the sink. No wrong answers.

What to Serve With It

• As an apéro with prosciutto and crusty bread
• Alongside grilled chicken or halloumi
• With a glass of rosé or cold pét-nat
• Or just on its own for dinner when it’s too hot to think

Make It Yours

• Add toasted pistachios or almonds for crunch
• Swap in goat cheese or burrata
• Try peaches and cherries if that’s what you’ve got
• Add a pinch of Aleppo pepper or chili crisp if you’re spicy

No rules, no wilted greens, no regrets. Just fruit, cheese, and a little chaos in a bowl.

Stone Fruit Salad with Feta, Mint & Honey Vinegar

Peaches, plums, and nectarines sliced like they’ve wronged you, tossed with feta, mint, and a vinegar-honey slick. Bright, messy, and too pretty to photograph without sighing.

Servings 2

Prep Time 10 minutes mins

Ingredients

• 1 ripe peach pitted and sliced
• 1 ripe plum pitted and sliced
• 1 ripe nectarine pitted and sliced
• 1 tablespoon red wine vinegar or white balsamic
• 1 teaspoon honey
• 2 tablespoons olive oil
• ⅓ cup crumbled feta sheep’s milk if you’re feeling bougie
• Handful fresh mint leaves torn
• Flaky sea salt
• Black pepper

Instructions

• In a small bowl, whisk together vinegar, honey, and olive oil until emulsified. Set aside.
• Slice the stone fruit into wedges — the riper and more dramatic, the better.
• In a shallow bowl or platter, layer the fruit slices with crumbled feta and torn mint.
• Drizzle with the vinegar-honey dressing. Finish with flaky salt and black pepper to taste.
• Serve immediately, before it collapses into edible art.

Notes

• Fruit Swap: Any combination of ripe stone fruit works — apricots, cherries, even mango if you’re wild.
• Cheese Flex: Goat cheese or burrata work as alternatives to feta.
• Add Crunch: Toasted pistachios or almonds wouldn’t be mad about it.
• Make It Apéro: Serve alongside prosciutto and chilled rosé.

Course: Salad