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.
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. 🙂
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. 🙂
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. 😀 This salad is summery, easy, and delicious. No complaints here!
- 3 cups mixed greens
- ½ large peach, pitted
- ½ large white nectarine, pitted
- 4 large cherries, pitted and halved
- ⅓ cup crumbled ricotta salata cheese
- ¼ cup pecan pieces, toasted or glazed
- Balsamic Glaze, for drizzling
- Place the mixed greens on a serving platter. Place the remaining ingredients atop the greens, and drizzle with the balsamic glaze. Serve and enjoy!
Ricotta Salata cheese can be substituted for goat or feta cheese.
Recipe by Flavor the Moments.