Stone Fruit Salad with Ricotta Salata, Pecans, and Balsamic Glaze

Stone Fruit Salad with Ricotta Salata, Pecans, and Balsamic Glaze is a bed of mixed greens topped with fresh peaches, nectarines, and cherries, ricotta salata cheese, and toasted pecans.  Balsamic glaze is drizzled over the top for the easiest dressing ever.

stone fruit salad with ricotta salata, pecans, and balsamic glaze

I’m extremely sad that summer is flying by for many reasons.  Don’t get me wrong, fall is my favorite time of year by far, but I’m not ready for the rat race to begin again, and I’m certainly not ready to say my good-byes to peaches, nectarines, cherries, and the like. This salad is my tribute to some of my favorite summer fruits.  They may be gone from the farmer’s markets soon, but my memories will linger on. :smile:

stone fruit salad with ricotta salata, pecans, and balsamic glaze

Whenever I’m carousing through the farmer’s market, I always make a stop for a huge bag of stone fruit.  I end up spending $10 on just that.  Why?  Because I can’t decide between yellow peaches, white nectarines, yellow nectarines, plums, pluots in every color, and apricots.  Oh yeah…I forgot cherries.  The $10 doesn’t even include them.  I’m obsessed. The craziest thing is that I have all that delicious fruit and I don’t even bake with it because we just eat it all like crazy.  If it’s not earmarked for baked goods, we just scarf ‘em.  :smile:

stone fruit salad with ricotta salata, pecans, and balsamic glaze

I was shopping through Trader Joe’s looking for cheese, when I saw Crumbled Ricotta Salata.  I was ecstatic.  I love ricotta salata, and the fact that it was already crumbled was such a bonus.  It was also a great price.  Sold!  It’s just perfect in this salad.

A few weeks back I made my Roasted Golden Beet and Citrus Salad with White Balsamic Vinaigrette, and I loved that dressing, and I thought about using it with this salad.  I’ve been using a lot of balsamic glaze, however, and I decided to use that instead.  I love that sweet, tangy glaze so much — I could drink it.  What an easy way to dress a salad, too.  :grin:  This salad is summery, easy, and delicious.  No complaints here!

stone fruit salad with ricotta salata, pecans, and balsamic glaze

Stone Fruit Salad with Ricotta Salata, Pecans, and Balsamic Glaze

Rating: 41

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 4 sevings

Stone Fruit Salad with Ricotta Salata, Pecans, and Balsamic Glaze

Stone Fruit Salad with Ricotta Salata, Pecans, and Balsamic Glaze is a bed of mixed greens topped with fresh peaches, nectarines, and cherries, ricotta salata cheese, and toasted pecans. Balsamic glaze is drizzled over the top for the easiest dressing ever.

Ingredients

3 cups mixed greens

1/2 large peach, pitted

1/2 large white nectarine, pitted

4 large cherries, pitted and halved

1/3 cup crumbled ricotta salata cheese

1/4 cup pecan pieces, toasted or glazed

Balsamic Glaze, for drizzling

Instructions

Place the mixed greens on a serving platter. Place the remaining ingredients atop the greens, and drizzle with the balsamic glaze. Serve and enjoy!

Notes

You can buy pecans already toasted, or simply place the pecans in a skillet over medium heat and toast 3-5 minutes or until fragrant. Keep a close eye on them as they burn quickly.

Ricotta Salata cheese can be substituted for goat or feta cheese.

Recipe by Flavor the Moments.

Comments

  1. says

    Oh this salad is so right up my alley! I could eat salads like this all the time! I totally agree with you about all the summer produce – I’ve been buying it like crazy to make sure I eat as much as possible before it all goes away! I honestly don’t know what I’m going to do when berries are out of season…. haha

    • says

      I’ve been doing so much with fruit lately that I feel like my blog is dying for a savory dish! ha I need to try your mixed berry salad with the poppyseed dressing. I know I will love that one, too!

  2. says

    Until this year, I thought I hated peaches, nectarines, and apricots. I’ve been avoiding them for probably 10+ years, until they just smelled SO good at the grocery store a few weeks ago and I bought a couple apricots… and ate them all as soon as I got home. I have to try this salad now that I know these fruits aren’t my enemies :)

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