Stone Fruit Salads

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This summer, if I were the sort of person who named their summers, might be called “The Summer of Stone Fruit.” That’s because, for a good part of it, I’d bring home lots of stone fruit (mostly peaches, but also nectarines and plums) from the West Hollywood Farmer’s Market. I’d put these stone fruits into a bowl on our kitchen counter and, inevitably, the stone fruit would get eaten. It was only last week that I decided that I could do more with stone fruit besides just eat it. Which is when I had the idea to use stone fruit in a salad.

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Sensational Summer Salads

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The farmer’s market can be an intimidating place, especially in summer when there’s just so much to choose from. Sometimes I get overwhelmed, buy a few peaches and tomatoes and leave quickly. Other times, I just buy everything in sight, a strategy that seems wasteful at first but which almost always pays off. When I come home with armfuls of bags and mountains of vegetables, I put them immediately to use and whatever I don’t use I pickle. It’s a win-win.

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