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You know you are in the peak of summer when your local Wholefoods assigns 20% of their floor pad to stone fruit. Yesterday I walked into the devil’s den, aka the money sucker, aka taste test central, aka damn it they got me again, aka Whole Foods; and I am greeted by a beautifully vast display of stone fruit. I mean all you can eat peaches, plums, nectarines, apricots and pluots in different varieties. “LORD help me nooooowwwww,” the words I cried deep in my spirit knowing that I wasn’t going to be able to resist going ALL the way in. And by all the way in I mean, buying several of each.

It’s so funny to that I worked in retail, I know all the tips and tricks to catch the customers eyes and to drive sales but I still fall victim to ruse of a good display. Soooo, 10 lbs of stone fruit later I cheerfully bring you this delicious Summer Stone Fruit salad.

But what brings the dish home is the jalapeno and prosecco Vinaigrette … yes you heard that right, I used the traditional olive oil base and blitzed in fresh jalapeno, lemon zest and mint, prosecco, honey and salt and pepper and it turned out to be a perfect addition to the salad.

Finally I topped the salad with feta, toasted pecans microgreens and a little bit more mint. Let me tell you when I took the first bite I knew that salad had no chance for survival.

Listen, don’t take my word for it, try it for yourself. This recipe is super easy to execute and is perfect for a summer bbq. You can use any combination of stone fruit. Let your creative juices run wild. And if you give it a try, make sure you tag your girl #meikoandthedish @meikoandthedish #teamgreedy.

Summer Stone Fruit Salad

Cook Time: 10 minutes

Serving Size: 3-4 servings

Summer Stone Fruit Salad

Summer Stone Fruit Salad - a blend of ripened juicy stone fruits like peaches, nectarines and drizzled in a jalapeno prosecco vinaigrette. Yum


  • 4½ - 5 cups of pitted and sliced stone fruit (I used a peach, nectarine, two plums, two apricots and 2 pluots)
  • ¼ cup microgreens
  • ¼ cup pecans, chopped
  • ? cup mint
  • ? cup feta
  • jalapeno & prosecco vinaigrette


  1. Preheat oven 350 degrees. Spread chopped pecans across a baking pan and until golden brown, stirring often. Take out of the oven after 6-10 minutes. Let cool.
  2. Combine sliced fruits in a serving bowl. Add feta, toasted pecans, micro-greens and mint. Pour on vinaigrette and lightly toss to combine. Cover and chill in the fridge.
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