Grilled Stone Fruit Salad

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Source: Tablespoons

 Grilled Stone Fruit Salad

It’s half fruit and cheese plate, half green salad – but this grilled beauty is all flavor! This stellar salad will steal the show at your next potluck barbecue or summer soirée


  • 2firm ripe peaches, halved, pits removed

  • 2firm ripe plums or nectarines halved, pits removed

  • 2firm ripe apricots, halved, pits removed

  • 2tablespoons butter, melted

  • 1/4cup olive oil

  • 2tablespoons honey

  • 2tablespoons fresh lemon juice

  • 1/4teaspoon salt

  • 1/4teaspoon ground black pepper

  • 1container (5 oz) Spring Mix or Arugula

  • 4oz crumbled feta cheese or Mozzarella

  • 1/4cup chopped roasted, salted almonds


  • Heat gas or charcoal grill. Brush cut sides of peaches, plums/nectarines and apricots with melted butter. Place fruit cut sides down on grill over medium heat. Cover grill; cook 2 to 3 minutes or until grill marks form; turn 90°F, and cook 2 to 3 minutes longer to make perpendicular grill marks.

  • Transfer fruit to cutting board; let cool 5 minutes or until cool enough to handle. Cut fruit into wedges.

  • Meanwhile, in large bowl, beat olive oil, honey, lemon juice, salt and pepper with whisk. Reserve 1/4 cup of vinaigrette in container; set aside. Add greens to large bowl of remaining vinaigrette; toss to coat. Transfer to serving platter. Return reserved vinaigrette to large bowl; add grilled fruit, and toss to coat.


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