When I'm looking for a no-cook side to serve at a summer soirée, I make this classic fruit salad that always stands out amongst all the other side dishes. It's a medley of colorful, in-season ...

Halve fruit and discard pits. Slice into wedges, about ¼ to ½ inch-thick, and toss into the salad. Add 2 tablespoons ... Meanwhile, make vinaigrette: In a small bowl, combine vinegar, shallot ...