Sweet and Spicy Summer Fruit Salad

Updated July 16, 2025

Sweet and Spicy Summer Fruit Salad
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
5(17)
Comments
Read comments

Some of summer’s most notable offerings are stone fruit, tomatoes and basil. While they thrive in the sun, they gain even more flavor when dressed in a savory-spicy vinaigrette. In this spoonable salad, the components resemble a fragmented mosaic: Sweet stone fruit of any kind, from cherries to peaches to pluots, is cut small and tossed with juicy cherry tomatoes and aromatic basil in a chile crisp vinaigrette. The vinaigrette is simple to make, only requiring a bit of sugar to build on the fruit's natural quality, along with red wine vinegar to add fruity depth. Pair this salad with grilled or roasted meats, or just enjoy it on its own.

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Ingredients

Yield:4 servings
  • 2tablespoons mild-tasting olive oil 
  • tablespoons store-bought or homemade chile crisp
  • 1tablespoon red wine vinegar 
  • 1tablespoon sugar
  • pounds stone fruit, such as plums, pluots, cherries, nectarines or peaches, or a combination
  • 10ounces cherry tomatoes
  • Salt 
  • ¾cup basil leaves, lightly packed
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

169 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 4 grams dietary fiber; 22 grams sugars; 2 grams protein; 605 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large bowl, whisk together the oil, chile crisp, vinegar and sugar.

  2. Step 2

    Pit the stone fruit and cut the larger fruit into ½-inch wedges, then cut each wedge into ½-inch pieces. Halve the cherries, if using. Place the fruit in the vinaigrette bowl. Cut the tomatoes in half, add to the bowl, season with salt and toss very well. Taste and adjust vinaigrette seasonings as desired. (This salad can be made up to a day ahead and stored in an airtight container in the fridge.)

  3. Step 3

    When ready to serve, cut or tear the basil into small pieces, add to the bowl and toss everything well to combine.

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