Ingredients

Equipment Needed

• •10-inch skillet for toasting almonds
• •Sharp paring knife
• •Wide shallow serving bowl or platter
• •Mixing bowl and whisk

Instructions

1. 1

   Toast the almonds

   Scatter the sliced almonds in a single layer on a dry skillet over medium heat. Watch them constantly, shaking the pan every thirty seconds. They'll turn from pale to golden in about three minutes, and from golden to burnt in another thirty seconds if you look away. The moment they're fragrant and lightly colored, slide them onto a plate to cool. Residual heat in the pan will continue cooking them if you leave them there.

   Your nose knows before your eyes do. When you smell that warm, nutty perfume, they're ready. Remove them immediately.
2. 2

   Make the honey-lime yogurt

   In a mixing bowl, combine the Greek yogurt, honey, lime zest, lime juice, and vanilla if using. Whisk until smooth and uniform. Taste it. The balance should lean slightly tart from the lime with the honey providing background sweetness. Adjust either component to your preference. Add a small pinch of salt and whisk again. Salt in sweet preparations sharpens every other flavor.

3. 3

   Prepare the stone fruits

   Rinse your fruit and dry it gently. Cut each piece in half, twist to separate, and remove the pit. If the pit clings stubbornly, the fruit may not be fully ripe. Slice each half into wedges about half an inch thick. You want pieces substantial enough to pick up with a fork but thin enough to eat in one bite. Work over a bowl to catch any juices that escape. Those juices go into the salad.

   Leave the skins on. They provide color, texture, and most of the fruit's fiber. Peeling stone fruit is fussy work that removes character.
4. 4

   Assemble the salad

   Spread the honey-lime yogurt across the bottom of a wide, shallow serving bowl or platter. Use the back of a spoon to create gentle swoops and valleys rather than a flat surface. This gives the fruit places to nestle. Arrange the stone fruit slices over the yogurt in an artful tumble, mixing colors and varieties. Pour any accumulated juices over the top.

5. 5

   Finish and serve

   Scatter the toasted almonds across the fruit. Tear the mint leaves by hand and let them fall where they may. Tearing releases more aromatic oils than slicing. Drizzle another thin stream of honey over everything, then finish with a few flakes of sea salt. Serve immediately while the yogurt is still cool and the almonds retain their crunch.

Chef Tips

• •Shop with your nose, not your eyes. Ripe stone fruit should smell intensely of itself at room temperature. If you can't smell it, it won't taste like much either. Farmers markets remain the best source because supermarket fruit is picked too early to survive shipping.
• •Variety creates interest. Mix yellow peaches with white nectarines and dark-skinned plums. Each brings different sweetness levels and textures. The contrast on the plate tells guests you paid attention.
• •If your fruit is slightly underripe, slice it thinner and let it macerate with a tablespoon of honey for twenty minutes before assembling. The sugar draws out moisture and softens the texture.
• •This salad pairs beautifully with a glass of off-dry Riesling or sparkling wine. The slight sweetness in the wine echoes the fruit while the acidity refreshes the palate.
• •For a more substantial dish, add a handful of crumbled goat cheese or ricotta salata. The salt and tang of aged cheese against sweet fruit is a Mediterranean tradition worth borrowing.

Advance Preparation

• •Honey-lime yogurt can be made up to 2 days ahead and refrigerated. Whisk briefly before using to restore smoothness.
• •Almonds can be toasted up to 3 days ahead and stored in an airtight container at room temperature.
• •Do not slice the fruit until within 30 minutes of serving. Cut stone fruit oxidizes quickly and weeps juice that dilutes the yogurt.
• •For picnics, transport the yogurt, sliced fruit, and toppings in separate containers. Assemble just before serving to maintain texture contrast.

Frequently Asked Questions

Nutrition Information

1 serving (about 150g)