As summer unfolds, its bounty brings along an irresistible array of stone fruits, creating a canvas perfect for culinary experiments. On a recent stroll through the bustling green market of NYC, inspiration struck as I contemplated the possibilities of seasonal produce, leading me to concoct a simple yet delightful stone fruit salad.
Summer Salad Recipe Inspiration
Ingredients Spotlight:
- Plums or Peaches: The stars of this dish! Choose 2 plums or mix it up with 1 peach and 1 plum.
- Purslane: Known for its lemony zest.
- Korean Watercress: Adds a crisp, unique texture, far from ordinary watercress.
- Mexican Gherkins: Mini cucumbers that add a fresh crunch.
- Fresh Dill Flower: For a subtle hint of licorice.
- Garlic Scape: Adds a mild garlicky flavor.
- Extra Ingredients: Sea salt, extra virgin olive oil, lime juice, and rose or maple syrup to dress and enhance the flavors.
Culinary Process:
Begin by slicing your chosen stone fruits into slim segments, freeing them from their pits. Spread these luscious slices out on a platter.
Intersperse the fruit with a few sprigs of purslane and Korean watercress; both add a delightful contrast in both taste and texture. Next, halve a few Mexican gherkins and scatter them across the fruits for an additional crunch.
For more aromatic depth, add the dill flowers. If these are out of reach, regular dill will serve just as beautifully. Slice a garlic scape thinly, or, in its absence, a shallot or some chives can be excellent stand-ins.
Finish this vibrant assembly with a touch of seasoning: a crack of sea salt, a generous drizzle of olive oil, and a squeeze of fresh lime juice. The crowning glory is a teaspoon of homemade rose syrup, though maple syrup can work wonderfully for a different kind of sweetness.
Embrace Creativity:
This recipe is less about strict guidelines and more about the joy of mixing and matching what’s freshly available. Substitutions are not just acceptable but encouraged! Each ingredient listed can be swapped with what you might find locally, making each salad a unique creation.
The Result:
What you get is a refreshingly tangy and sweet salad that captures the essence of summer. This dish isn’t just food; it’s a narrative of seasonal spontaneity and the joy of simple gatherings.
I’d love to hear if this inspires any of your own summer salad creations. Share your concoctions and let’s celebrate the season’s flavors together!
Stay tuned for more stone fruit recipes and remember, when it comes to cooking – sometimes, the best dishes come from happy accidents and impromptu inspirations at your local market!
Enjoy, and happy summer eating!
Summer Stone Fruit Salad
Dive into the essence of summer with our Summer Stone Fruit Salad, crafted meticulously with the season’s best produce. This light, refreshing salad not only tantalizes your taste buds with a blend of sweet and zesty flavors but also delights your senses with its vibrant colors and textures. Perfect for a quick lunch or a serene evening meal, it’s the seasonal dish you won’t want to miss!
4
servings15
minutes0
minutes150
kcal15
minutesKeep the screen of your device on
Ingredients
- Fruits
3 medium plums or 2 plums and 1 peach, thinly sliced, pits removed
- Greens
a handful purslane and Korean watercress
- Additional Toppings
half a handful Mexican gherkins sliced
a few dill flowers or dill sprigs as an alternative
1 small piece garlic scape thinly sliced
- Seasoning/Dressing
a pinch fine sea salt
2 tablespoons extra virgin olive oil
juice of half lime
1 teaspoon homemade rose syrup or substitute with maple syrup
- Alternative Ingredients
Peach instead of one plum for a sweeter variant
Celery leaf or parsley as a substitute for Korean watercress
Tender early cucumber as a substitute for Mexican gherkins
Shallots or chives as a substitute for garlic scape
Directions
- Preparing Ingredients – Gather and prepare all ingredients; wash fruits and greens.
- Assembling Salad – Arrange sliced plums and/or peaches on a serving plate. Add purslane and Korean watercress.
- Adding Crunch and Flavor – Disperse sliced Mexican gherkins and dill flowers neatly. Include thinly sliced garlic scape, sprinkle with sea salt, and squeeze lime juice over the top.
- Finishing Touch – Drizzle the salad with olive oil and rose syrup to enhance flavors and add a touch of sweetness.
Equipment
- Chef’s Knife
- Cutting Board
Nutrition Facts
- Calories: 150kcal
- Fat: 9g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 200mg
- Potassium: 350mg
- Carbohydrates: 18g
- Fiber: 3g
- Sugar: 12g
- Protein: 2g
- Vitamin A: 20IU
- Vitamin C: 30mg
- Calcium: 4mg
- Iron: 5mg
