Summer Stone Fruit Salad with Two Dressings to Love

Fresh, crisp, and bursting with flavor! This Summer Stone Fruit Salad with peaches, nectarines, cucumber, and romaine comes with two dressings — sweet Honey-Lime Poppy Seed or savory White Balsamic Basil Vinaigrette. Perfect for brunch, picnics, or light dinners.

Summer Stone Fruit Salad with Two Dressings to Love

When summer’s bounty is at its peak, nothing beats the vibrant, juicy sweetness of fresh stone fruit. This Summer Stone Fruit Salad with Two Dressings to Love is the perfect way to showcase ripe peaches and nectarines in all their glory. Paired with crisp romaine and cool cucumber, every bite is refreshing, colorful, and bursting with seasonal flavor.

The best part? You get to choose your own adventure — go bright and sweet with a Honey-Lime Poppy Seed Dressing, or lean into a savory, herb-kissed vibe with a White Balsamic Basil Vinaigrette. Whether you’re serving it poolside, at a backyard brunch, or as a light dinner starter, this salad is as versatile as it is beautiful. Fresh, simple, and ready in minutes, it’s summer in a bowl.

Enjoy!

What Ingredients Do I Need?

For the Salad:

• Romaine lettuce – crisp, fresh, and perfect for a light summer base.
• Peaches – ripe, sweet, and juicy for maximum flavor.
• Nectarines – slightly firmer than peaches, adding a subtle tang.
• English cucumber – mild and refreshing for a cooling contrast.

For the Honey-Lime Poppy Seed Dressing:

• Fresh lime juice
• Honey
• Dijon mustard
• Extra-virgin olive oil
• Poppy seeds
• Salt

For the White Balsamic Basil Vinaigrette:

• White balsamic vinegar
• Honey or maple syrup
• Dijon mustard
• Extra-virgin olive oil
• Fresh basil
• Salt and pepper

Substitutions and Variations

Substitutions

• Romaine lettuce → Swap for butter lettuce, spring mix, or spinach for a softer bite.

• Peaches/Nectarines → Use plums, apricots, or cherries if those are what’s in season.

• English cucumber → Regular cucumber works; just peel for a smoother texture.

• White balsamic vinegar → Try champagne vinegar or apple cider vinegar for a similar mellow tang.

• Fresh basil → Mint or tarragon can be delightful twists in the savory dressing.

• Honey → Maple syrup or agave nectar work in either dressing.

Variations

• Add cheese – Crumbled feta or goat cheese adds creamy richness that pairs beautifully with the fruit.

• Boost the crunch – Sprinkle toasted almonds, pecans, or pistachios for texture.

• Protein upgrade – Add grilled chicken, shrimp, or even prosciutto for a heartier salad.

• Herb garden twist – Mix fresh mint with basil in the vinaigrette for extra freshness.

• Make it grainy – Toss in cooked quinoa, farro, or couscous for a more filling main dish.

Kitchen Tips and Notes

• Choose ripe but firm fruit so the slices hold their shape in the salad.

• Slice just before serving to prevent peaches and nectarines from browning.

• Keep dressings chilled until ready to use for the most refreshing flavor.

• Emulsify for the win – Slowly whisk in the oil to keep the dressing smooth and well-blended.

• Serve immediately after tossing to maintain crisp lettuce and vibrant fruit.

"Set the Mood"

This salad is summer on a plate, so lean into the season when serving it. Arrange the colorful fruit and greens on a large platter for that effortless farmers’ market vibe. Pair with:

• Outdoor dining – Think backyard patio, light breeze, and chilled white wine or sparkling water.

• Brunch spread – Serve alongside quiche, fresh pastries, and herbal iced tea.

• Poolside refreshment – Keep it chilled in the fridge until guests are ready to eat, then bring out for a fresh, cooling bite.

• Casual dinner starter – Follow with grilled seafood or chicken for a complete warm-weather menu.

Dress it up with floral napkins, rustic wooden serving bowls, and plenty of natural light — this salad begs to be as photogenic as it is delicious.

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