Stone Fruit Salad

Naples Olive Oil Company Stone Fruit Salad

Course Salad


For Salad

  • 2 peaches thinly sliced
  • 2 white nectarines thinly sliced
  • 2 Tbsp. thinly chopped mint
  • 2 Tbsp. toasted pine nuts

For Vinaigrette

  • 1/4 cup Grapefruit White Balsamic
  • 1 scallion thinly sliced
  • 1 Tsp. Dijon mustard [available at Seasons Taproom]
  • 1/2 Cup Naples Olive Oil Company extra virgin olive oil varietal your favorite
  • Himalayan Pink Salt & Cracked Black Pepper to taste


  • Toss together peaches, nectarine, and mint.
  • Make vinaigrette: Whisk together Grapefruit White Balsamic vinegar, scallions and mustard. Season lightly with Himalayan Pink salt and Pepe e Aglio and whisk. Let rest 15 min.
  • While whisking, drizzle in the extra virgin olive oil to form a creamy emulsion. Season to taste with additional Himalayan Pink salt, Pepe e Aglio, vinegar or oil as needed.
  • Dress fruit lightly with vinaigrette and sprinkle with pine nuts.


Serve with grilled or roasted chicken or fish, over baby greens, but we especially love it with crab cakes!

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