Summer Fruit Salad
This summer fruit salad recipe is the only fruit salad recipe you’ll need. This recipe combines seasonal favorites, like fresh strawberries, watermelon, cherries, blueberries and raspberries. All lightly dressed with olive oil and balsamic glaze. Then, tossed with sliced toasted almonds, thinly sliced red onion and finished with crumbled goat cheese and fresh mint. It truly is summertime in a bowl.
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Pro Tips for Fruit Salad
Add heartier fruit to the bottom of the bowl to prevent the gentle fruit from being crushed by the weight.
Cut the watermelon into bite sized cubes. This will make it easier to eat.
Once dressed and tossed enjoy this fruit salad immediately. As the fruit salad rests it will begin to release it natural juices which is aesthetically less pleasing.
Ingredients Needed for Summer Fruit Salad
Fruit – You’ll need a variety of fresh seasonal fruit for this recipe. Cubed watermelon, pitted cherries, quartered strawberries, fresh blueberries and raspberries. When adding the fruit to the serving bowl add the heartier fruit first. The strawberries, watermelon and cherries should go it first. While the blueberries and raspberries should be last. This will help prevent the softer fruit from getting crushed in the bottom of the bowl. When you’re ready to toss the fruit with the other ingredients be very gentle. Looking for a cherry pitter, click here to see the one I use.
Dressing – You’ll drizzle the fruit with olive oil and balsamic glaze. You can add as much or as little as you enjoy. I’d suggest starting off with a small amount then adding as you desire.
Vegetables – You’ll need thinly shaved red onion for this recipe. Once you thinly shave the red onion, slice the pieces in half so they are easier to eat.
Almonds – You’ll need toasted shaved almonds for this recipe. I used Fisher brand, but you can use whatever you enjoy most.
Cheese- You’ll need crumbled goat cheese for this recipe. If you do not like goat cheese you could use feta instead. However, goat cheese tastes best in my opinion.
Herbs – You’ll need fresh mint for this recipe. I like to cut it chiffonade style, but you can tear it or roughly chop it instead. If you do not have mint, fresh basil works too.
How to Make Summer Fruit Salad
Add the quartered strawberries, pitted cherries, cubed watermelon, blue berries and raspberries to a large serving bowl. Add the thinly shaved red onion and toasted sliced almonds. Drizzle with olive oil and balsamic glaze. Gently toss. Top this dish with fresh mint chiffonade and crumbled goat cheese. Serve and enjoy.
Best enjoyed immediately. Extra fruit salad can be stored in an airtight container in the refrigerator for up to three days.
Looking for more side dishes?
Summer Fruit Salad
Ingredients
- 2 cups watermelon, cubed
- 2 cups strawberries, remove stem, quarter
- 1.5 cups cherries, pit and halved
- 1 cup blueberries, 6 ounce container
- 1 cup raspberries, 6 ounce container
- ¼ -½ cup red onion, sliced thin
- ¼ cup toasted sliced almonds
- olive oil, to taste
- balsamic glaze, to taste
- ¼ cup goat cheese, crumbled
- 2 tablespoons mint, chiffonade
Equipment
- 1 large serving bowl
- 1 cherry pitter optional
Instructions
How to Make Summer Fruit Salad
- Add the quartered strawberries, pitted cherries, cubed watermelon, blue berries and raspberries to a large serving bowl. Add the thinly shaved red onion and toasted sliced almonds. Drizzle with olive oil and balsamic glaze. Gently toss. Top this dish with fresh mint chiffonade and crumbled goat cheese. Serve and enjoy.
- Best enjoyed immediately. Extra fruit salad can be stored in an airtight container in the refrigerator for up to three days.
2 Comments on “Summer Fruit Salad”
The dressing on this salad was perfect! I am not a big cheese person, so I left that out, but I am sure those who like it would enjoy it.
My guests could not stop raving about this side dish. I served with grilled grouper and orzo pasta and everyone loved. Will definitely add this to my MUST MAKE AGAIN!