Sweet and Spicy Summer Fruit Salad
Updated July 15, 2025
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
- Comments
- Read comments
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Ingredients
2 tablespoons mild-tasting olive oil
1 ½ tablespoons store-bought or homemade chile crisp
1 tablespoon red wine vinegar
1 tablespoon sugar
1 ½ pounds stone fruit, such as plums, pluots, cherries, nectarines or peaches, or a combination
10 ounces cherry tomatoes
Salt
¾ cup basil leaves, lightly packed
Nutritional analysis per serving (4 servings)
26 grams carbs; 169 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 4 grams fiber; 605 milligrams sodium; 2 grams protein; 22 grams sugar
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
- Step 1
In a large bowl, whisk together the oil, chile crisp, vinegar and sugar.
- 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.)
- Step 3
When ready to serve, cut or tear the basil into small pieces, add to the bowl and toss everything well to combine.
Private Notes
Comments
This is a fantastic summer salad! I do want to write a note of caution regarding the amount of chili crisp written here. I highly suggest adding a bit at a time and test it for balance against the sweetness. I ended up using only a 1/4 tsp of Mr Bings Chili Crisp and it was spicy enough to serve guests although I did amp it up a bit more for the leftovers. Spicy heat is a very personal thing and it would be a shame to drown out the flavors of summer's best stone fruit.
Chili crisp is a spoon'able condiment that is wonderfully versatile. Click the link in the recipe to see a picture. You'll find jars in Asian markets and in many well-stocked grocery stores in the Asian section. We like the S&B Crunchy Garlic chili crisp the best, because its milder heat makes it more flexible for building flavor. It's so much our go-to, that we buy it by the six-pack from Amazon.
Agree completely with the prior comment - start with 1/4 tbs chili crisp - it adds the right amount of bite, esp for when serving a group with different heat preferences.
Roasted beets work in this recipe, too. Balanced the very tart stone fruit I had on hand. Made this twice in the first week I discovered it…and bought more beets. Re comment on amount of sugar; it will help the fruit break down, adding it’s flavor to the dressing. And add “to taste”, just like salt. Tartness can be adjusted with lemon or lime juice. Taste!
I get it, but here’s the thing with this salad: You’re throwing a shindig. There are little kids everywhere. They see fruit, they don’t ask questions. Instant regret, spit up and vociferous protest ensues. Fair warning.
I love all the ingredients in this recipe individually (as in, they are truly my favorite foods and flavors!) but was ultimately sad that I used my perfectly ripe plums, peaches, and cherry tomatoes, and also my freshest basil leaves, in this recipe. Perhaps my olive oil was too flavorful (the instructions do suggest using a mild one) but I still felt like there were too many strong flavors that didn’t end up complementing each other.