This Summer Tomato Stone Fruit Salad is full of juicy heirloom tomatoes, nectarines and mango. A drizzle of sherry vinegar, a little honey goat cheese and chopped fresh mint are all that are needed to make this fresh summer salad tantalizingly delicious.
With the sweltering heat that has hit our area the past few weeks, eating cool foods that require little or no cooking have become a necessity in our home. Cold noodle salads, smoothies, green salads, and lots of fresh fruit make their way into many of our meals throughout the day.
As summer progresses, the variety of fresh produce continues to grow at our local farmer’s market. One of the items I look forward to the most are fresh tomatoes, of the heirloom variety whenever I feel like treating myself. I love choosing a few of each kind – this past weekend, I picked up what I believe were some Black Krim and Vintage Wine varieties. Green zebras have yet to show up.
Although I’ve eaten plenty of green salads with fruit before, I’d yet to pair tomatoes with stone fruits in salads. I had bought a few boxes of nectarines and a case of mangoes about a week ago, and was looking for a way to use up some of the remaining fruit.
Juiciness is at it’s best in this salad when the ripest of tomatoes and fruits are used. All that’s needed to accent this salad is a touch of sherry vinegar, fresh mint, a few slivers of red onion and some creamy honey goat cheese. I did drizzle on a little extra virgin olive oil and grind some fresh black pepper on top just before diving in.
Today, I’m participating in Food Network’s SummerFest event where Tomatoes are being featured this week. Please be sure to check out what all my fellow foodie friends made:
Jeanette’s Healthy Living: Juicy Summer Heirloom Tomato Fruit Salad
Dishing: Homemade Tomato and Herbs Pasta Sauce
Taste With The Eyes: Pomodorini e Mozzarella Ciliegine
The Sensitive Epicure: Tiny Insalata Caprese
Weelicious: Heirloom Tomato Pico de Gallo
Napa Farmhouse 1885: Slow-Roasted Tomatoes with Bruschetta
Red or Green?: Nachos with Fresh Tomatoes, Pinto Beans and Chiles
Domesticate Me: Spaghetti with Cherry Tomato Sauce, Mozzarella and Basil
Blue Apron Blog: Marjoram-Garlic Chicken with Jersey Tomato Panzanella
The Heritage Cook: Caprese Salad and Caprese Pizza
Daily*Dishin: Garden Vegetable Fresh Pasta Sauce
Pinch My Salt: 20 Tomato Recipes
Feed Me Phoebe: Bloody Marias
Dishin & Dishes: Pesto Rosso (Sun-Dried Tomato Pesto)
Devour: Five Fresh Tomato Salsa Recipes
FN Dish: Tomato Recipes Worthy of a Dinner Party
- 2 medium Heirloom tomatoes of your choice
- a handful of cherry tomatoes
- 1 nectarine, pitted and cut into wedges
- 1 mango, flesh cut into cubes
- a few slivers red onion
- 3 mint leaves, minced
- 1½ teaspoon sherry vinegar
- 2 tablespoons honey goat cheese (from Trader Joe's)
- freshly ground black pepper
- ½ teaspoon extra virgin olive oil
- Gently toss tomatoes, nectarine, mango, onion and mint in a bowl. Drizzle vinegar and olive oil on top and toss gently. Arrange on salad plates. Sprinkle with honey goat cheese and black pepper. Drizzle a little olive oil on top, if desired.