Chef Suzanne Goin’s Summer Fruit Salad with Peaches and Marcona Almonds

Here’s a perfect summer salad that’s perfect to eat right now.

Summer Fruit Salad with Peaches and Marcona Almonds

Serves 4


  • 2 tablespoons finely diced shallot
  • 3 tablespoons sherry vinegar
  • 12 fresh figs, stems removed and cut in half
  • 7 tablespoons extra-virgin olive oil
  • 1 ripe nectarine
  • 1 ripe peach
  • 2 ripe plums
  • 1/2 basket (about 1 cup) blackberries or Persian mulberries
  • 8 ounces arugula, cleaned and dried
  • 1/2 lemon, for juicing
  • 2/3 cup Marcona almonds
  • Kosher salt and freshly ground black pepper


  1. Step 1

    Combine the shallot, vinegar, and 1/2 teaspoon salt in a bowl, and let sit 5 minutes.

    Step 2

    Using a mortar and pestle, pound three fig halves to a coarse purée.

    Step 3

    Transfer the fig purée to the shallot mixture, and whisk in the olive oil.

    Step 4

    Taste for balance and seasoning.

    Step 5

    Cut the nectarine, peach, and plums in half and remove the pits, and cut them into 1/4-inch-thick slices.

    Step 6

    Place the sliced fruit, remaining figs, and berries in a large bowl.

    Step 7

    Drizzle half of the vinaigrette over the fruit, and season with salt and pepper.

    Step 8

    Gently toss in the arugula, sprinkle in some more salt and pepper, and taste for seasoning, adding more vinaigrette and a squeeze of lemon if needed.

    Step 9

    Arrange on a large chilled platter, and sprinkle the nuts on top.

This recipe is excerpted from Sunday Suppers at Lucques by Suzanne Goin. Copyright@2005 by Suzanne Goin. Excerpted by permission of Knopf, a division of Random House LLC. All Rights Reserved.

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