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.
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.
• 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.