Sweet and Spicy Summer Fruit Salad

By Christian Reynoso

Updated July 15, 2025

  • Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Media 1 of 1
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
5(179)
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

  • 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

Ingredient Substitution Guide
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

  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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Ratings

5 out of 5
179 user ratings
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Comments

Linda in MN

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.

Also known as Tess

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.

Sharon Philly

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.

Susan

This is very good! Only used 1/2 tablespoon of chile crisp. Made with cherries, plums, and nectarines. Delicious!!!

Rose

I used black vinegar, 1/2 of a shallot (grated on a microplane) along with red pepper flake since I was out of chili crisp and it turned out wonderfully.

abby

used way less chili crisp but it's awesome

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