Stonefruit Salad

This salad is everything summer should be: sweet, juicy stone fruit meets peppery greens and punchy red onion, all tied together with a zesty vinaigrette made with Noshejan Peak Greek Technique. It’s the perfect balance of bright, bold, and refreshing, with just enough complexity to make you stop and savor every bite.

Servings

4

Prep Time

15 Min

Cook Time

0 Min

Ingredients

• 3 ripe peaches or nectarines, pitted and sliced
• 1 cup fresh cherries, pitted and quartered
• 4 cups arugula or baby spinach
• 1/2 shallot, halved and thinly sliced
• ¼ cup fresh basil leaves, sliced
• ½ cup crumbled feta

For the vinaigrette:

• 5 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tbsp Noshejan Peak Greek Technique

Instructions

Make the vinaigrette:
In a small jar or bowl, whisk together the olive oil, vinegar, honey, and Peak Greek Technique.

Assemble the salad:
In a large mixing bowl, combine the peaches, cherries, arugula, onion, and basil.

Toss with the vinaigrette.

Top with feta and serve.