Stone Fruit Grain Salad
The following recipe and photography was provided by Christina Musgrave of Tasting with Tina.
Summer is stone fruit season! With bountiful peaches, nectarines and plums available in Heinen’s Produce Department, this stone fruit grain salad is a delicious way to celebrate the season!
In addition to fresh summer stone fruit, this salad features quinoa, barley, arugula and a delicious homemade balsamic dressing. Top the dish with fresh basil and you’ve got a beautiful and unique salad that any summer guests will love.
This dish is a great side for a summer BBQ, but also makes a tasty and well-balanced main dish.
Stone Fruit Grain Salad
Prep time: 10min Total time: 10min
Servings: 4
Ingredients
For the Dressing
- 1/4 cup Heinen's extra virgin olive oil
- 2 Tbsp. Heinen's balsamic vinegar
- 1 Tbsp. Heinen's honey
- 1/2 Tbsp. Heinen's organic Dijon mustard
- Pinch of salt and pepper
For the Salad
- 1/2 cup quinoa, cooked and cooled
- 1/2 cup cooked barley, cooled
- 1 peach, sliced
- 1 nectarine, sliced
- 1 plum, sliced
- 1 cup arugula
- Fresh basil, for serving
Instructions
- Combine the dressing ingredients in a bowl and mix well. Set aside.
- In a large serving bowl, combine the cooked quinoa, barley, peaches, nectarine, plum and arugula. Top with the dressing and toss.
- Serve with fresh basil.
Excellent recipe. I prepared the salad for our congregation’s first church picnic of the year (doubled the recipe). I added some blueberries for good measure. I briefly sautéed the arugula to subdue the bitterness a little (cautionary move). The dressing was perfect and complimented both the sweet fruit and the arugula. My church friends loved it!
Hello, we are so happy that you prepared this for your church picnic and that your friends enjoyed it!
I was looking for a salad to take to a summer backyard cookout. Amazing flavors come together in this dish. I made the recipe as written except for doubling it. I returned home with an empty bowl. Everyone loved it. It paired well with the grilled salmon.