Sandia Stonefruit Salad Recipe

Prepare fruits

Wash all berries, mint, and basil thoroughly. Hull the strawberries and quarter them if large. Halve blackberries if very large. Cut peaches into thin wedges or 1/2-inch dice, discarding pits. Remove watermelon rind and cut into 1/2-inch cubes. Peel and halve the cucumber lengthwise; scoop seeds if watery, then slice into 1/4-inch half-moons.

Combine the prepared peaches, watermelon, strawberries, blackberries and cucumber in a large mixing bowl. Gently toss to mix, taking care not to crush berries.

Chiffonade the mint and basil (stack leaves, roll tightly and slice thin) and sprinkle over the fruit. Toss lightly to distribute herbs.

In a small jar or bowl combine 1/4 cup dry red wine (or grape juice), 2 tablespoons fresh orange juice, 2 tablespoons extra-virgin olive oil, 1 tablespoon honey, 1 tablespoon red wine vinegar, 1 teaspoon grated orange zest, 1/4 teaspoon kosher salt and 1/4 teaspoon ground black pepper.

Whisk vigorously or shake in a sealed jar until the honey dissolves and the dressing emulsifies. Taste and adjust seasoning: add a pinch more salt or 1/2 teaspoon more honey if needed.

Pour about 2 tablespoons of the dressing over the fruit mixture and toss gently to coat. Reserve remaining dressing to serve alongside or drizzle lightly over plated servings.

Place 1/2 cup balsamic vinegar and 1 teaspoon brown sugar (optional) in a small nonreactive saucepan. Bring to a gentle simmer over medium-low heat, then reduce heat to maintain a slow simmer.

Simmer until the vinegar reduces to about 2–3 tablespoons and coats the back of a spoon, about 8–12 minutes depending on heat. Watch closely to avoid burning. The reduction will thicken further as it cools.

Remove from heat and let cool to room temperature. Transfer to a small container and refrigerate if not using immediately. Use cooled reduction as a drizzle.

Taste the fruit after dressing and adjust: if it needs brightness, add a squeeze of orange juice or a pinch more salt. If fruit is very juicy, drain off excess liquid before plating to avoid soggy cheese.

Transfer the dressed fruit to a serving bowl or individual plates. Scatter 3/4 cup crumbled feta evenly over the top.

Sprinkle 1/4 cup toasted sliced almonds or pepitas for texture.

Drizzle balsamic reduction sparingly over the salad in a thin zigzag—about 1 to 2 teaspoons per serving. If you reserved extra sangria dressing, finish with a light drizzle (about 1/2 teaspoon per serving).

Garnish with a few whole mint or basil leaves. Serve immediately. Leftovers: keep dressing and reduction separate and refrigerate components up to 24 hours; add cheese and nuts just before serving.