During late spring and early summer, many stone fruits and tomatoes are at their best. When you grill them together, the flavors blend into a colorful, tasty salad that works well as a light lunch or a side at a backyard gathering.
Prep time: 15 minutes | Total time: 25 minutes
Grilled Stone Fruit Salad
Ingredients
- 2 lb mixed tomatoes (small heirloom and cherry), halved
- 1 lb ripe stone fruits – plums, apricots, peaches, nectarines or a mix – sliced
- ¼ cup olive oil, divided
- 2 tbsp maple syrup
- ⅛ tsp salt
- 1 tbsp lemon zest
- ⅓ cup toasted almonds, coarsely chopped
- 2 tbsp capers, rinsed
- ⅓ cup fresh chives, thinly sliced
- 8 oz ciliegine mozzarella, torn in half
- ¼ cup basil leaves, torn
Directions
- Heat a grill or grill pan to medium. Cut all tomatoes and fruit into bite‑size pieces that are about the same size. Set aside half of each.
- In a bowl, toss the remaining tomatoes and fruit with 2 tbsp olive oil, maple syrup and a pinch of salt. Place them cut‑side down on the grill (use a grill basket or skewers for tiny pieces). Grill 6–10 minutes, turning once, until they soften, get a light char and start to caramelize. Remove and let cool a moment.
- Put the grilled pieces together with the raw pieces in a large bowl. Drizzle the remaining 2 tbsp olive oil and sprinkle lemon zest. Gently mix in most of the almonds, chives, basil, all the capers and the mozzarella.
- Top the salad with the remaining almonds, chives and basil. Serve immediately.
Serves: 8 (about ¾ cup per person)
Nutrition per serving – 286 kcal, 17 g fat, 5 g saturated, 7 g monounsaturated, 2 g polyunsaturated, 15 mg cholesterol, 172 mg sodium, 24 g carbs, 8 g fiber, 15 g sugar, 14 g protein. Also provides 33 % calcium, 22 % iron, 991 mg potassium, 174 % vitamin A and 225 % vitamin C.