Description
A refreshing medley of ripe peaches, cherries, and berries with a homemade lemon maple thyme dressing. This no-cook, 15-minute salad celebrates summer’s freshest produce, blending sweet, tart, and herbal notes for a guilt-free, vibrant treat.
Ingredients
4–6 cups sliced stone fruit (peaches, nectarines, cherries, plums, apricots)
2 cups blueberries
2 cups blackberries
2 tablespoons fresh lemon juice
2 tablespoons pure maple syrup
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Pinch of salt
1 teaspoon fresh thyme, finely chopped
Instructions
Wash and slice stone fruit, avoiding over-cutting to prevent bruising
Pit cherries and add them to the bowl with blueberries and blackberries
In a small bowl, whisk together lemon juice, maple syrup, vanilla extract, cinnamon, salt, and thyme
Toss the fruit with the dressing until evenly coated
Gently rub thyme with fingers after chopping to release its aroma before mixing
Notes
Blot peaches/plums dry before slicing to avoid excess moisture
Swap seasonal fruits (e.g., add mango or pineapple in tropical variations)
Store in airtight container in refrigerator for up to 24 hours; use within 12 hours for optimal crispness
For a vegan version, omit maple syrup or confirm syrup is vegan certified