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Recipe Food Literacy Center
Stone Fruit & Tomato Salad

Stone Fruit & Tomato Salad

Stone fruit and tomatoes are the best when fresh from the farmers market! This recipe combines them into a sweet and savory salad that is bursting with summer flavor. You can use peaches, plums, pluots, nectarines or apricots. 

Stone Fruit & Tomato Salad Recipe

Yield: 6 1-cup servings
Supply List
Printable Recipe
Video tutorial: Facebook or YouTube


  • 2 heirloom tomatoes
  • 2 stone fruits
  • 1/4 cup fresh basil, minced
  • 2 Tablespoons fresh chives, finely chopped
  • 2 Tablespoons Balsamic Vinaigrette (recipe below)

Instructions for Adults 

Assist with supervision of safe knife skills.

Instructions for Kids 

Using a plastic knife, cut the tomatoes and stone fruit into bite-sized cubes. Place in a serving bowl. Chop, tear, and add the basil and chives.

Drizzle with Balsamic Vinaigrette. Mix salad gently with a spoon to combine.

Serve and enjoy!


Balsamic Vinaigrette Recipe

Yield: 3/4 cup salad dressing


  • 1/2 cup canola oil
  • 3 Tablespoons balsamic vinegar
  • 1 Tablespoon mustard
  • 1/4 teaspoon salt
  • Black pepper to taste

Instructions for Adults

Assist with supervision of measuring ingredients.

Instructions for Kids

Measure ingredients and add them all to a jar. Screw the lid on tightly. Shake until combined, about 30 seconds or more. 

You can store any extra dressing in the fridge. It will keep for a few weeks.


Hello! We hope you made and enjoyed this recipe from our Your Sandwich Can Save the World! Food Literacy Curriculum! Please note that all photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Stone Fruit & Tomato Salad on Food Literacy Center’s website. Thank you!

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