Tomato & Stone Fruit Salad w/ Honey Herbed Vinaigrette

Many years ago I learned a really important lesson. Eating simply and eating beautifully are not mutually exclusive concepts. Sometimes we are so hungry we don't really care how the meal is plated. Or we don't think a meal for 'one' is worth the effort (spoiler: you are always worth the effort). But then there are those other times, when how the meal is plated suddenly makes us feel ravenous. Even if just five minutes earlier we weren't at all hungry. Proof that we always eat first with our eyes. 

I am going to cut right to the chase with this post. This is a very simple, very easy salad. No break the bank ingredients like prosciutto or burrata (although you could most certainly add them if you are looking to make a more substantial salad), no hours in advance of prep time, and other than a knife and a cherry pitter you don't need a multitude of kitchen gadgets. This Tomato & Stone Fruit Salad w/ Honey Herbed Vinaigrette is the kind of salad perfect to make on a hot day when you don't feel like turning on the oven, to bring to a summer gathering, to make as your 'house salad' whether or not you own a lake house, when you want to impress your friends, a reason to have a gathering, and easy enough to make during the week. In other words, this is one helluva salad! 

But there's more! The Tomato & Stone Fruit Salad w/ Honey Herbed Vinaigrette is best example of seasonal eating. Everything in this salad is now in season. Peaches, tomatoes, cherries, and fresh herbs. Even fresh peas, the optional ingredient that makes for an even more beautiful presentation. But if you can't find them, don't let that be a deal breaker. You really want this salad in your life. And you especially want the honey herbed vinaigrette!

I didn't intend to make this salad with two kinds of cherries but the Farmer's Market had them, so I thought why not! The salad can be made with all red sweet cherries, all Rainier cherries, or a combination of both. Use what's available (or on sale!). 

Yellow peaches cut into wedges were used here, but you could also use white peaches. I tend to like the slightly sweeter yellow peaches. In addition to cherry tomatoes, there were also a red, yellow, and heirloom tomato in the salad. I would recommend using at least two kinds of tomatoes for both color and flavor. A trip to the Farmer's Market or grocery store might help you decide which ones to use. The tomatoes are cut into wedges, but the cherry tomatoes are cut either in half or in quarters to add depth, interest and texture to the salad.

Making the Honey Herbed Vinaigrette is, yes, you guessed it, easy. All of the ingredients go into a jar (one having a lid that seals. After a few vigorous shakes your vinaigrette is done! That's it. I like using a canning jar to make this vinaigrette. If I make the dressing an hour or two before using, all I need to do is shake it al up again. And, if by chance there are any leftovers, the sealed jar goes into the refrigerator. If you are taking the salad over to a friends, the vinaigrette travels well in the jar. 

But let me talk a little more about this highly flavorful, herby vinaigrette for just a moment. From the lusciousness of the olive oil, to the sweetness of the honey tempering the sharpness of the balsamic vinegar, to the shallots and garlic giving it a subtle bite, and to the fresh herbs adding not only to its' aroma but to its' rather addictive flavor, this vinaigrette is to die for. In addition to serving it on salads, I could also see it being used a great dipping sauce for thick slices of bread. 

If you are serving the Tomato & Stone Fruit Salad w/ Honey Herbed Vinaigrette as either a first or main course, I would encourage you to serve it with some fresh or grilled bread. I grilled up some thick slices of leftover No Knead Rustic Artisan Bread brushed with olive oil. However, I would happily serve it with a baguette, some sourdough, or Italian bread. 

I honestly can't gush over this simple, yet gorgeous, scrumptious Tomato & Stone Fruit Salad w/ Honey Herbed Vinaigrette enough. I could probably do an 18 minute TedTalk about it because it's so spectacular. And just in case anyone needed convincing on just how mouthwatering delicious the combination of stone fruits, tomatoes and arugula is. Especially when they drizzled with an intoxicating honey herbed vinaigrette. 

Recipe

Tomato & Stone Fruit Salad w/ Honey Herbed Vinaigrette

Serves 4-5

Ingredients

Honey Herbed Vinaigrette

1/2 cup extra virgin olive oil

1/4 cup balsamic vinegar

1 Tablespoon honey

1 small shallot, minced 

1 clove of garlic, minced

2 Tablespoons, fresh basil, chopped

1 Tablespoon, fresh oregano, chopped

1 Tablespoon, fresh thyme, chopped

1/4 rounded teaspoon Kosher salt

1/8 teaspoon black pepper

Salad

2-3 large handfuls of baby arugula

2 large yellow peaches, cut into wedges (you should be able to get 10-12 wedges from each large peach)

3 dozen sweet cherries, pitted and cut in half (use all red cherries, Rainier cherries, or a combination of both)

8-10 cherry tomatoes, some cut in half, some cut in quarters

3 tomatoes, cut into wedges (choose a combination of red, yellow and/or heirloom tomatoes)

Fresh basil for garnish

Optional: Fresh peas in their pod

Fresh or grilled bread, for serving

Directions

Honey Herbed Vinaigrette

1. Put all of the ingredients in jar. Place lid on top and twist tightly. Shake until the vinaigrette is well blended. Use immediately or let sit on counter for several hours before using. 

2. Store any leftovers in the refrigerator.

Salad

1. On a large (about 10"x12" or 10"x14") preferably white platter, begin with creating a bottom layer of the salad with the arugula.

2. Arrange the cut tomatoes wedges and peaches on top of the arugula.

3. Then layer on the cut cherry tomatoes and cut cherries.

4. Drizzle on half of the dressing. Place the remaining the dressing in a bowl to serve on the side.

5. Top with some sprigs of fresh basil. And pea pods if using (not a deal breaker)

6. Serve immediately with thick slices of crusty or grilled bread.

Note: (1) I also topped this salad with fresh peas because they are in season. They are optional, but they make for an ever more beautiful presentation. (2) I liked the simplicity of this salad. But feel free to had some prosciutto and/or burrata to this salad if you are looking to having be more of a 'main course' salad.