Stone Fruit Salad with Miso Vinaigrette: Fresh Summer Recipe

There’s something so deeply satisfying about preparing a dish that feels like sunshine in a bowl. This Fresh Summer Stone Fruit Salad is exactly that—a vibrant, colorful mix of fresh fruit, crisp cucumbers, peppery greens, and creamy ricotta salata, all tied together with a savory-sweet miso vinaigrette. It’s the kind of dish that feels fancy enough for a picnic or brunch but is easy enough to throw together in the middle of a busy weekday.

What makes this salad so special is the contrast of flavors and textures. The peaches and plums bring juicy sweetness, while the cucumbers add a refreshing crunch. The greens—whether you go with peppery arugula, delicate purslane, or a tangy mix of seasonal herbs—balance out the richness of the fruit. Then comes the vinaigrette: a golden balsamic-miso blend that’s tangy, salty, and perfectly umami. Finally, thin slices of ricotta salata melt just slightly into the mix, adding a creamy, briny finish that pulls it all together.

This recipe came to life during a late-summer farmers’ market trip where the stone fruit was so beautiful, I couldn’t leave without filling my tote. I paired them with cucamelons—those adorable baby cucumbers—and a handful of purslane I picked up on a whim. The miso vinaigrette was a happy accident, the kind of dressing you stir together out of curiosity and then make on repeat for the rest of the season. It’s now become a staple salad in our home, especially when entertaining. It’s gorgeous to serve, endlessly adaptable, and surprisingly satisfying, especially on warm days when you don’t want to turn on the stove.

Whether you’re a longtime salad lover or someone just starting to explore fruit in savory dishes, this one’s going to win you over. And the best part? It takes just minutes to make.

Why You’ll Love This Stone Fruit Salad Recipe

There are salads that feel like side dishes and then there are salads that you dream about later. This Fresh Summer Stone Fruit Salad is definitely the latter. It has that perfect balance of sweet and salty, crisp and creamy, simple and sophisticated. If you’re on the fence about adding fruit to savory salads, this is the gateway dish that’ll turn you into a believer.

First of all, it’s ridiculously easy to make. There’s no cooking involved, which makes it ideal for hot summer days or for when you’re hosting and want something low-effort that still makes a statement. You only need a few ingredients—most of which are likely already in your kitchen—and everything comes together in under 20 minutes.

Secondly, it’s packed with flavor. The miso in the vinaigrette adds a bold umami punch, while the golden balsamic provides sweetness and acidity. When that gets drizzled over the crisp cucumbers, tender greens, and ripe stone fruit, each bite becomes a little celebration of summer’s best.

It’s also beautifully versatile. You can use any kind of cucumber you like—regular, Persian, English, or even cucamelons if you can find them. The greens are equally adaptable: purslane, arugula, mizuna, or even baby spinach work well. As for the stone fruit? Peaches, nectarines, plums, pluots—choose what looks best and smells sweetest. Ricotta salata gives a salty, creamy contrast, but if you can’t find it, crumbled feta or shaved Parmesan makes a great swap.

Finally, this salad is just plain fun to eat. The colors are stunning, the textures keep every bite interesting, and the flavors dance together in a way that feels both fresh and deeply satisfying.

Health Benefits of this Stone Fruit Salad

This salad isn’t just beautiful—it’s also packed with nutrients that your body will thank you for. Each component brings its own set of benefits, making this dish not only delicious but also wonderfully nourishing.

Starting with the stone fruits, peaches and plums are loaded with antioxidants, particularly vitamin C, which supports immune function and skin health. They also contain fiber to aid digestion and natural sugars that give you a gentle energy boost without the crash. The vibrant colors of these fruits come from phytonutrients, which have been linked to anti-inflammatory effects and improved cellular health.

Cucumbers are another nutritional powerhouse. Composed mostly of water, they’re excellent for hydration, especially in the warmer months. They’re low in calories but high in nutrients like vitamin K and potassium, which help with bone health and blood pressure regulation. The added crunch they provide is satisfying without adding heaviness to the meal.

Then there’s the leafy green base. Purslane, arugula, and mizuna are not just flavorful—they’re also rich in vitamins A and C, folate, and iron. Purslane, in particular, is notable for its high levels of omega-3 fatty acids, which are rare in plant foods and essential for brain and heart health.

Ricotta salata contributes a dose of calcium and protein, both important for maintaining strong bones and supporting muscle repair. Because it’s a firmer, salted version of ricotta, it adds flavor in small amounts, so you don’t need a lot to get the benefits.

Lastly, the vinaigrette. Miso is a fermented food, which means it’s good for gut health thanks to its probiotics. It also provides key minerals like manganese and zinc. Olive oil, the base of the dressing, is a well-known heart-healthy fat rich in monounsaturated fatty acids and antioxidants.

Altogether, this salad is a hydrating, fiber-rich, antioxidant-packed, and heart-healthy option that doesn’t sacrifice taste for nutrition.

Preparation Time, Servings, and Nutritional Information

One of the most appealing things about this salad—aside from the incredible flavor—is how quickly it comes together. You don’t need to prep hours in advance or have any special skills in the kitchen. Everything about this dish is designed to make your life easier and more delicious.

Preparation Time

• Prep Time: 15 minutes
• Assembly Time: 5 minutes
• Total Time: 20 minutes

Servings This recipe makes about 4 servings as a main course or 6 servings as a side salad. If you’re serving it at a gathering, it pairs beautifully with grilled meats or flatbreads and can easily be doubled or tripled for a crowd.

Nutritional Information (Per Serving)

• Calories: 220
• Protein: 6g
• Carbohydrates: 18g
• Sugars: 11g (naturally occurring from fruit)
• Fiber: 4g
• Fat: 14g
• Saturated Fat: 3g
• Sodium: 340mg

This nutritional profile makes the salad a great option for a light, well-balanced meal. It’s naturally gluten-free and can easily be made dairy-free by omitting the ricotta or swapping it for a plant-based cheese.

Ingredients List of this Stone Fruit Salad

Before we get into the step-by-step, let’s go over everything you’ll need to bring this summer salad to life. You’ll be surprised at how simple the ingredient list is—yet every component plays an important role in the flavor and texture.

For the Miso Vinaigrette

• 1 teaspoon white or yellow miso paste: Adds umami depth and a slight tang.
• 2 tablespoons golden balsamic vinegar: Provides a sweet acidity that pairs beautifully with stone fruit.
• 1/8 teaspoon fine sea salt: Enhances flavor without overpowering.
• 3 tablespoons extra virgin olive oil: The base of the dressing, adds richness and mouthfeel.

For the Salad

• 3 small cucumbers (any variety): Choose cucamelons for a unique twist or Persian cucumbers for crunch.
• 2 cups purslane, arugula, or mizuna: Any tender, peppery green will add a lively base.
• 2 medium peaches or nectarines, sliced: Choose firm-ripe fruit so they hold their shape.
• 2 medium plums or pluots, sliced: Adds tartness and color contrast.
• 2 ounces ricotta salata, thinly sliced: A salty, creamy finish that rounds out the dish.
• Flaky salt and freshly ground black pepper to taste: The final seasoning touch.

Optional additions you might consider include toasted almonds for crunch, fresh mint for a cooling note, or a sprinkle of chili flakes if you like a little heat.

Now that we have everything ready, let’s get into the heart of the recipe—the step-by-step instructions that will walk you through assembling this salad from start to finish.

Step-By-Step Cooking Instructions

Now that you’ve gathered your ingredients, it’s time to bring this salad to life. The beauty of this recipe is in its simplicity—yet with a few thoughtful techniques and tips, you can elevate it from a casual toss-together to something that feels truly special. Follow these steps to ensure every bite is perfectly balanced and bursting with flavor.

Step 1: Make the Miso Vinaigrette

This dressing is the soul of the salad. It brings everything together and adds that rich, savory note that balances the sweetness of the fruit. Here’s how to make it:

1. In a small bowl, add the teaspoon of white or yellow miso.
2. Pour in the golden balsamic vinegar. Using the back of a spoon or a small whisk, mash the miso into the vinegar until it’s mostly dissolved and smooth. This step is important because miso can be a bit clumpy if not broken down first.
3. Add the fine sea salt and slowly drizzle in the extra virgin olive oil while whisking or stirring vigorously. This will help emulsify the dressing and give it a silky, unified texture.
4. Optional: For a truly smooth vinaigrette, you can transfer the mixture to a small jar with a tight-fitting lid and shake vigorously for 15–20 seconds. This step makes it easier to store leftovers as well.

Taste and adjust as needed. If you prefer a tangier dressing, add a splash more vinegar. If you like it more mellow, add a bit more olive oil. Set aside while you prepare the rest of the salad.

Step 2: Prepare the Cucumbers

Next, prep your cucumbers. The key here is to keep them crisp and fresh.

1. Rinse your cucumbers well under cool water, especially if using cucamelons or Persian varieties with delicate skins.
2. Slice the cucumbers into thin rounds or half-moons, depending on the variety and your visual preference. If you’re using cucamelons, you can simply slice them in half lengthwise for a unique look.
3. Pat them dry gently with a paper towel to prevent extra moisture from watering down the salad later.

Step 3: Wash and Dry the Greens

Leafy greens form the base of the salad and need to be clean and dry to absorb the dressing properly.

1. Rinse your chosen greens—whether you’re using purslane, arugula, or mizuna—under cold water to remove any grit or dirt.
2. Use a salad spinner to dry them thoroughly. Alternatively, you can gently pat them dry with a clean kitchen towel or paper towel.
3. If the greens have any extra-large stems (especially with purslane), feel free to trim them for a more tender bite.

Step 4: Slice the Stone Fruit

Your fruit is the visual star of this dish, so you want neat, juicy slices that hold their shape.

1. Rinse the peaches or nectarines and plums under cool water.
2. Using a sharp paring knife, slice around the pit of each fruit. Twist the halves apart and remove the pit.
3. Slice the fruit into wedges or thin segments. You want them to be thick enough to stay intact when tossed but not so thick that they overpower the other ingredients.
4. If the fruit is extremely juicy, you can let it drain slightly on a paper towel before adding it to the salad to avoid making the greens soggy.

Step 5: Assemble the Salad

Now comes the fun part—putting it all together.

1. In a large serving bowl, add the prepared cucumbers and leafy greens.
2. Gently add the sliced stone fruit, distributing the pieces evenly around the bowl.
3. Drizzle the miso vinaigrette over the top. Start with about two-thirds of the dressing—you can always add more, but you don’t want to drown the salad.
4. Using your hands or salad tongs, gently toss everything together. Be careful not to crush the fruit or bruise the greens.
5. Once evenly coated, assess if you’d like to add the remaining vinaigrette. This is your moment to customize the flavor balance to your liking.

Step 6: Add the Ricotta Salata and Final Seasoning

For the finishing touch:

1. Thinly slice the ricotta salata using a vegetable peeler or knife. If it crumbles slightly, that’s totally fine—it adds texture.
2. Sprinkle the cheese evenly over the top of the salad.
3. Finish with a generous pinch of flaky salt and a few grinds of black pepper.

At this point, the salad is ready to serve. However, if you want the flavors to meld slightly, you can let it rest at room temperature for 5–10 minutes before serving.

How to Serve this Stone Fruit Salad

This salad is as versatile in how you serve it as it is in flavor. It can play the role of a main course, a refreshing side, or even a vibrant appetizer for a multi-course meal.

• Main Course Salad: Serve in large, shallow bowls with some crusty flatbread or grilled pita on the side. It’s satisfying on its own thanks to the protein and fat from the cheese and olive oil.
• As a Side Dish: Pair with grilled chicken, lamb skewers, or a roasted vegetable platter. It adds color and freshness to richer dishes.
• Picnic or Brunch Favorite: Serve this salad chilled or slightly cool in a wide serving dish. It travels well and holds up nicely at room temperature for an hour or so.
• Plated Appetizer: If you’re entertaining, plate individual portions of the salad with a drizzle of vinaigrette and a little extra cheese on top. It’s a restaurant-worthy starter that sets the tone for a fresh, seasonal meal.

No matter how you serve it, this salad is sure to be a crowd-pleaser. Its mix of flavors and textures makes every bite exciting.

Pairing Suggestions

Pairing this Stone Fruit Salad with the right sides and drinks can elevate your meal into something memorable. Since the flavors are bright, fruity, and slightly salty, you’ll want pairings that complement without overpowering.

Protein Pairings

• Grilled Chicken Thighs: Lightly seasoned with lemon and herbs, grilled chicken pairs beautifully with the fruity elements of the salad.
• Marinated Tofu or Tempeh: For a vegetarian option, try serving with miso-ginger marinated tofu. It echoes the dressing and adds protein.
• Lamb or Beef Kebabs: The richness of the meat contrasts nicely with the fresh, cool flavors of the salad.

Side Dishes

• Herbed Couscous or Quinoa: A great way to bulk up the meal while keeping it light. Add chopped parsley, mint, or basil for extra flavor.
• Grilled Vegetables: Zucchini, bell peppers, and eggplant seasoned with olive oil and salt make an earthy, smoky complement.
• Toasted Flatbreads: Serve warm with a drizzle of olive oil and a sprinkle of za’atar or sumac.

Beverage Pairings

For a halal pairing, consider:

• Sparkling Apple Cider: Its natural sweetness and bubbles mirror the brightness of the salad.
• Cucumber-Mint Cooler: Blend cucumber, mint, lime juice, and sparkling water for a crisp, refreshing drink.
• Peach Iced Tea: Sweet, fruity, and lightly caffeinated—this beverage enhances the fruit-forward notes in the dish.

Whether you’re serving this as part of a larger meal or letting it shine on its own, the right pairings will help you create a menu that feels cohesive and indulgent without being heavy.

Storage, Freezing & Reheating Instructions

Although this Stone Fruit Salad is best enjoyed fresh—when the fruit is juicy, the greens are crisp, and the dressing is just emulsified—it’s still possible to prep elements in advance or save leftovers without sacrificing too much of that beautiful texture and flavor. Here’s how to do it right.

Short-Term Storage (Same Day or Next Day)

If you’re prepping the salad for a gathering or want to make it ahead for lunch, it’s best to store the components separately and assemble just before serving.

Storing Separately:

• Greens and cucumbers can be washed and dried thoroughly, then stored in an airtight container lined with a paper towel to absorb any extra moisture. Keep refrigerated until ready to use.
• Stone fruit should be sliced shortly before serving if possible. However, if you need to prep them in advance, toss the slices with a tiny splash of lemon juice to prevent browning and store in a separate container.
• Vinaigrette can be made up to 3 days ahead and stored in a sealed jar in the refrigerator. Give it a good shake before using, as the oil may separate.
• Ricotta salata can be sliced and stored in a covered container in the fridge for up to 3 days.

Once everything is prepped, assembling the salad takes less than 5 minutes. Just toss and go.

Storing Leftovers

If the Stone Fruit Salad is already dressed and fully assembled, store any leftovers in an airtight container in the refrigerator. Keep in mind:

• The greens may wilt slightly after being dressed, especially delicate types like arugula or purslane.
• The fruit may release juices that pool at the bottom—this is normal, but it can affect the salad’s texture over time.

Best if consumed within 24 hours to preserve freshness. However, it will still be enjoyable up to 48 hours later, especially if you remove any very wilted greens.

Freezing Instructions

Freezing is not recommended for this salad due to the high water content of the ingredients. Cucumbers, stone fruit, and leafy greens do not freeze well and will become mushy upon thawing. The vinaigrette, however, can be frozen if needed:

• Pour it into a freezer-safe container and freeze for up to 1 month.
• Thaw in the refrigerator and shake vigorously before using.

Reheating

Since this Stone Fruit Salad is meant to be served cold or at room temperature, reheating is not applicable. However, if pairing with a hot protein like grilled chicken or tofu, you can warm those separately and serve them over the chilled salad for a lovely contrast in temperature.

Common Mistakes to Avoid

Even the simplest salads can go sideways with a few missteps. To ensure your Fresh Summer Stone Fruit Salad is as perfect as it can be, keep these common mistakes in mind—and steer clear of them.

1. Using Overripe Fruit

While soft, overripe fruit is delicious to eat on its own or in desserts, it doesn’t hold up well in a salad. It can become mushy and make the greens soggy. Choose firm-ripe peaches, nectarines, and plums that yield slightly to pressure but still have structure.

2. Overdressing the Salad

The miso vinaigrette is so tasty that it’s tempting to pour it all in at once. But too much dressing will drown the delicate greens and overpower the fruit. Start with less than you think you need, toss, then taste and add more if desired.

3. Slicing the Fruit Too Early

Stone fruit oxidizes quickly once cut, especially plums. If you slice the fruit too far ahead of time, it can turn brown and lose some of its juicy texture. Wait until just before serving or toss with lemon juice to slow down oxidation.

4. Skipping the Salt and Pepper Finish

It might seem like a small detail, but finishing the salad with flaky salt and freshly ground black pepper makes a big difference. It enhances all the individual flavors and ties them together. Don’t skip this step—it’s the final magic touch.

5. Not Drying Greens Thoroughly

Wet greens are one of the fastest ways to ruin a salad. They dilute the vinaigrette and create a soggy texture. Always dry your greens well, either with a salad spinner or by patting them dry with a clean towel.

Pro Tips

Want to make this salad even more incredible? These pro tips are little tricks I’ve learned after making this recipe dozens of times—and they’ll take your salad from great to unforgettable.

Tip 1: Chill Your Serving Bowl

Before assembling the salad, pop your serving bowl in the fridge or freezer for 10 minutes. A chilled bowl keeps everything crisp and fresh longer, especially on warm days or during outdoor meals.

Tip 2: Layer for Visual Appeal

When building the salad, try layering instead of mixing everything all at once. Start with greens, then cucumbers, then fruit, followed by dressing and cheese. This creates a more elegant presentation and prevents delicate ingredients from getting crushed.

Tip 3: Massage the Greens (Optional)

If you’re using tougher greens like mizuna or a mix that includes kale, give them a quick massage with a touch of olive oil before tossing in the salad. This softens the texture and makes the greens more flavorful.

Tip 4: Add Crunch with Toasted Nuts or Seeds

To add another layer of texture, sprinkle in a handful of toasted almonds, pistachios, or sunflower seeds just before serving. They offer a delightful crunch that contrasts with the soft fruit and creamy cheese.

Tip 5: Use a Microplane for the Cheese

If you’re not a fan of slicing ricotta salata, try using a microplane to grate it finely over the top. This creates a delicate snowy texture that disperses evenly and adds a touch of salty richness to every bite.

Bonus Tip: Make It a Meal

To turn this Stone Fruit Salad into a more filling lunch or dinner, top it with a protein like grilled chicken, hard-boiled eggs, or a scoop of chickpeas tossed in lemon and olive oil. It’s a complete meal without being heavy.

Frequently Asked Questions (FAQs)

Can I use different fruits in this salad?

Absolutely! The recipe is very flexible. Nectarines, apricots, cherries, or even figs would work beautifully. The key is to choose fruit that’s ripe but still firm so it holds its shape.

I can’t find ricotta salata. What can I substitute?

Feta cheese is a great alternative. It has a similar saltiness and crumbly texture. Shaved Parmesan or pecorino are also good options if you prefer a hard cheese.

Is this salad vegan?

Not as written, since it includes ricotta salata, which is a dairy-based cheese. However, you can make it vegan by omitting the cheese or using a plant-based alternative. The rest of the ingredients are completely plant-based.

Can I make the vinaigrette ahead of time?

Yes, and in fact, it’s even better when made ahead! You can prepare the miso vinaigrette up to 3 days in advance. Store it in a sealed jar in the refrigerator and shake well before using.

What if I don’t have golden balsamic vinegar?

You can substitute regular white balsamic vinegar or even apple cider vinegar. The flavor profile will change slightly, but the result will still be delicious. Regular dark balsamic will work in a pinch but may darken the color of the dressing.

Can I use other greens?

Definitely. Arugula, baby spinach, mixed greens, and even tender kale all work well. Just be sure to adjust the amount based on the greens’ flavor and texture.

Will the salad hold up at a picnic?

Yes, but for best results, keep the vinaigrette separate until you’re ready to eat. Store the salad in a sealed container in a cooler and dress it right before serving.

How do I know when stone fruit is ripe enough?

Look for fruit that is fragrant and yields slightly to gentle pressure. It should be soft enough to bite into easily but not so ripe that it falls apart when sliced.

Can I add grains to this salad?

Yes, cooked and cooled quinoa, farro, or bulgur wheat would add great texture and make the salad more filling. Just mix them in with the cucumbers and greens before adding fruit.

Is this salad suitable for meal prep?

To some extent, yes. Prep the individual components in advance and store them separately. Assemble right before eating for best texture and freshness.

Conclusion & Call to Action

There’s just something about a fresh, colorful salad that makes you feel good before you’ve even taken a bite. This Fresh Summer Stone Fruit Salad with Miso Vinaigrette is the kind of dish that brings joy to the table—whether you’re eating solo on the porch with a glass of something cold, serving it at a sun-drenched brunch, or prepping lunchboxes for the week.

It’s a dish rooted in simplicity but bursting with complexity—from the sweetness of ripe peaches to the tang of the vinaigrette, and the salty, creamy finish of ricotta salata. Plus, with all its nutritional benefits and quick prep time, it’s just as perfect for everyday meals as it is for special occasions.

Now it’s your turn to bring this bowl to life in your own kitchen. Maybe you’ll discover a new favorite fruit combination, or find that your family loves it even more with a sprinkle of fresh mint. Don’t be afraid to play with the ingredients and make it your own.

If you give this recipe a try, I’d love to hear how it turned out. Share your version on social media and tag me so I can see your delicious creations. There’s nothing more rewarding than seeing this bowl of sunshine pop up in someone else’s kitchen.

Here’s to fresh flavors, bold dressings, and the kind of meals that make you feel like summer is always just a forkful away.

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