All photos in this post by Coco of COCOCOZY
A design non sequitur this Sunday. I put the word design in the title so I could feel like I was staying “on brand” and bringing you only design and style posts. But for those of you who think that an off brand post is just fine then don’t read this admission that I purposefully went off brand this Sunday morning…please just enjoy the story. For those of you who are decor purists, I know this is not a focused decor post, but I hope you in enjoy nonetheless…(sorry?!??!…tee hee)!
So was at one of my favorite food places the other day…Joan’s on Third. For years, Joan’s has catered many a party for me and my sis (note to self…need to have a party in September and have Joan’s come up with some food) and is a great place for a gourmet bite to eat. I love it there. The food is delicious and the ambiance is wonderful…kind of a gourmet food marketplace really.
The other day, I was at Joan’s picking up some food and I saw a wonderful summer fruit salad in the case…I ordered a side…when I got home I tasted it and all that came to mind was how fresh and sweet the salad was. The second thing that came to mind was how simple it looked to make.
Yesterday, I went to Whole Foods (oh have you guys seen that hilarious online spoof music video about the Whole Foods called Whole Food Parking Lot? It is so true about the Whole Foods experience here in Los Angeles!) and bought what I thought I might need to duplicate the Joan’s on Third fruit salad. It was pretty simple…
Ingredients –
Pluots
Nectarines
White Nectarines
Blueberries
I noticed that there was nothing delicate about the way the fruit was cut up in the Joan’s salad and it really was just about large chunky rustic pieces of fruit … all stone fruit except the blueberries…cut up and mixed together.
I got home from the market and immediately began chopping…the whole thing took me about 5 minutes to wash the fruit and slice it into large pieces, throw it into a bowl and toss. The only thing I might add next time is a bit of mint…but in 5 minutes or less I had a wonderful summer stone fruit salad!
 |
| Started out by washing all of the fruit and tossing the blueberries into a medium bowl – 1 minute (above) |
 |
| Cut the pluots first wth their beautiful succulent red flesh and I used 3 or 4 of them – 1 minute. (above) |
 |
| Then it was onto chopping up oh maybe 4 nectarines both regular and white – 2 minutes (above and below) |
 |
| Then I gave the fruit salad a good toss, stared at it a bit, and plucked out a pluot piece to taste and then was good to go – less than 1 minute. (above) |
There..a quick summer stone fruit salad designed…and nibbled at ever since. The salad was so pretty that I thought it could be a great addition to summer brunch array or refreshing after dinner palette cleanser. Love this.
What is your favorite quick summer salad recipe?
Happy Sunday!
xo
Coco
P.S. Went to a fabulous dinner last night at the Petit Ermitage here in Los Angeles. It is a quirky hotel secreted away on a small street in West Hollywood. The roof top private club is amazing…pool, dining, fire pit and lounge area – all with fantastic views of the city…spectacular! Thank you KD for inviting us!
All photos in this post by Coco of COCOCOZY
Love it! Great simple flavors for a healthy summer treat! And very pretty!
Beautiful salad! I am definitely going to give it a try.
Thanks for sharing.
The fruit here in California, is one of the nest parts about summer!
Cheers!,
Barbara
simplicity a recipe for delicious
That is one beautiful salad…so yummy!! WIll have to whip one up for myself soon. And will have to check out your dinner spot too…sounds fun.
This sounds so good!! I’ll definitely have to try it!
My favorite summer salad is actually a Tomato, Watermelon and Cucumber salad… it’s delicious and super simple! Takes about 5 minutes to put together – here’s a link a recipe that’s pretty close to the one I make (http://www.countryliving.com/recipefinder/tomato-watermelon-cucumber-salad-3263):
Ingredients
Salad:
2 large red tomatoes, cut into 1-inch wedges (about 2 cups)
2 pound(s) watermelon, cut into 1/2-inch by 2 1/2-inch wedges
1 cucumber, peeled, seeded, and cut into 1/2-inch wedges
1/2 small red onion, thinly sliced (about 1/4 cup)
Dressing:
3 tablespoon(s) red-wine vinegar
2 tablespoon(s) extra-virgin olive oil
1 teaspoon(s) salt
1/4 teaspoon(s) fresh-ground pepper
1/4 cup(s) fresh basil leaves, sliced
Pour the dressing over the watermelon mixture and toss to combine. Cover and refrigerate for up to 2 hours. Take it out about 5-10 minutes before you want to serve and sprinkle with some fresh basil – it’s SO refreshing!
Simple recipe. Doesn’t even take 10 minutes. That will be the first thing I do tomorrow. Yummy! 😛