Summer Fruit Salad with Fresh Berries and Stone Fruit
A vibrant, refreshing salad combining juicy peaches, cherries, blueberries, and blackberries with a zesty lemon maple thyme dressing. This no-cook dish celebrates summer’s peak produce with a harmonious blend of tart and sweet flavors.
- Prep Time: 15
- Total Time: 15
- Yield: 4 servings
- Category: Dinner
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 ripe peaches
1 pint sweet cherries (pitted)
1 cup fresh blueberries
1 cup fresh blackberries
1 tablespoon fresh lemon juice
2 tablespoons pure maple syrup
1 teaspoon chopped fresh thyme
1 teaspoon extra virgin olive oil
Pinch of salt
Black pepper to taste
Instructions
Wash all fruits thoroughly
Slice peaches into wedges and halve cherries
In a large bowl, combine peaches, cherries, blueberries, and blackberries
In a small jar, whisk together lemon juice, maple syrup, thyme, olive oil, salt, and pepper
Drizzle dressing over the fruit and gently toss to coat
Chill for 15-30 minutes before serving
Notes
For extra freshness, add a teaspoon of orange zest to the dressing
Serve with a dollop of plain Greek yogurt if desired
Store leftovers in an airtight container in the fridge for up to 24 hours
Best served chilled
Find it online: https://cookingwithramsay.com/summer-fruit-salad-recipe-ramsay/