Stone Fruit Salad with Goat Cheese and Honey-Lemon Vinaigrette Recipe

Summer stone fruit salad with goat cheese, mint, and toasted almonds, finished with a bright honey‑lemon vinaigrette. This simple nectarine, plum, and peach salad celebrates the best of the season with a mix of ripe stone fruits, fresh mint, creamy goat cheese, and crunchy toasted almonds. It’s perfect as a light dessert, brunch side, or refreshing snack.

stone fruit salad on a plate — Stone Fruit Salad Recipe

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Summer Stone Fruit Salad Recipe

There’s nothing like the bounty of summer stone fruits. When peaches, nectarines, plums, apricots, cherries, and mangoes are at their peak, they shine simply prepared. This stone fruit salad highlights those flavors with a tangy-sweet honey-lemon dressing, fresh mint, crumbled goat cheese, and toasted almonds for texture.

It comes together in minutes and works well as a light dessert, an appetizer, or a bright addition to brunch or a summer meal.

Stone Fruit Salad Dressing

The dressing is a key part of this salad: a light honey-lemon vinaigrette with a touch of vegetable oil and plenty of chopped mint. It brightens the fruit while adding just the right amount of sweetness and acidity.

What are stone fruits?

Stone fruits, also called drupes, have a single large pit or “stone” that holds the seed. Common examples are peaches, nectarines, plums, cherries, apricots, and mangoes — all of which are excellent in this salad.

Peach Fruit Salad Ingredients

Ripe stone fruit – Use a mix of peaches, nectarines, plums, apricots, cherries, and/or mangoes. Pit and slice the fruit.
Vegetable oil – A tablespoon helps emulsify the vinaigrette.
Lemon juice – Freshly squeezed lemon brightens the dressing.
Honey – Balances the lemon with a gentle sweetness; reserve a little for drizzling.
Fresh mint – Chopped into the dressing and used for garnish.
Goat cheese – Crumbled on top; feta, brie, or burrata can be used as alternatives.
Raw almonds – Toasted and roughly chopped for crunch.

Equipment

All you need are a knife and cutting board for the fruit, a whisk and bowl for the vinaigrette, and a baking sheet if you prefer to toast your own almonds. No special equipment required.

Tips and F.A.Q.

What makes a stone fruit a stone fruit?

Stone fruits have a single large pit or “stone” in the center that contains the seed. Popular varieties include peaches, nectarines, cherries, apricots, mangoes, and plums.

How do I toast almonds for this salad?

Spread 1 cup whole raw almonds on a baking sheet and toast in a preheated oven at 350°F (175°C) for 10–15 minutes, watching carefully so they don’t burn. Remove from the pan to cool, then chop roughly.

What cheese pairs well with stone fruit?

Goat cheese adds a creamy, tangy contrast that works beautifully. Brie, burrata, or feta are also excellent choices depending on your preference.

How long will the salad keep?

Stored in an airtight container in the refrigerator, the salad stays fresh for 3–4 days. Dress the fruit just before serving when possible for best texture.

close up of stone fruit salad on a plate — Plum, Nectarine, & Peach Fruit Salad

If you try this recipe, please leave a star rating and a comment — feedback is always appreciated. Share your photos on Instagram and tag @chenee_today so I can see your creations.

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📖 Recipe

Stone Fruit Salad with Goat Cheese

Summer stone fruit salad with goat cheese, mint, and toasted almonds finished with a honey‑lemon vinaigrette.

Prep Time: 10 minutes

Total Time: 10 minutes

Course: Appetizer, Breakfast, Brunch, Dessert, Salad, Side Dish, Snack

Cuisine: American

Servings: 6

Calories: 117 kcal per serving

Recipe Source: Chenée Lewis

Ingredients

3 cups ripe stone fruit (peaches, nectarines, plums, apricots, cherries, and/or mangoes), pitted and sliced
1 tablespoon vegetable oil
3 tablespoons fresh lemon juice
2 tablespoons honey, plus extra for drizzling
1 teaspoon chopped fresh mint, plus more for garnish
2 oz goat cheese, crumbled
2 tablespoons raw almonds, toasted and chopped

Instructions

Slice fruit and arrange in a serving bowl.
In a medium bowl, whisk together the vegetable oil, lemon juice, honey, and chopped mint to make the vinaigrette.
Toss the vinaigrette with the fruit. Top with crumbled goat cheese and toasted almonds.
Drizzle with additional honey, sprinkle with extra mint, and serve immediately.

Notes

To toast almonds: Spread 1 cup whole raw almonds on a baking sheet and bake at 350°F (175°C) for 10–15 minutes. Remove immediately to cool, then chop roughly.

Nutrition