This easy summer salad is a great way to add some fruit and veggies to your barbecue lineup.
Grilling stone fruits such as peaches and plums caramelizes their naturally sweet juices for a deeper, toastier flavor than you get when you eat them on their own. Pair with crunchy almonds and creamy ricotta salata cheese for a pop of protein and add fresh basil and mint for a refreshing contrast. It’s a sweet treat that will tickle your tastebuds and leave you feeling energized.
Prep time: 15 minutes
Cook time: 6 minutes
- 2 pounds mixed stone fruit such as yellow or white peaches, nectarines, plums, and pluots
- 4 tablespoons extra virgin olive oil, divided
- 2 packed cups (about 3 ounces) baby kale, baby arugula, or spring greens
- 1/2 cup fresh basil leaves
- 1/2 cup fresh mint leaves
- 1/4 cup (about 1 ounce) coarsely crumbled ricotta salata
- 2 tablespoons chopped roasted almonds
- 2 tablespoons white balsamic vinegar
- Freshly ground black pepper
- Flaky sea salt
- Preheat a grill to high heat (450 to 500 degrees).
- Pit the stone fruit and cut into quarters. Toss the fruit with 1 tablespoon olive oil in a large bowl until evenly coated.
- Place each piece of fruit cut-side down on the grill and grill for 2 to 3 minutes, until char marks appear.
- Flip and grill for 2 to 3 minutes more.
- Spread the greens on a large platter. Thinly slice the basil and mint leaves into ribbons.
- Arrange the grilled fruit over the greens and sprinkle with the herbs, ricotta salata, and almonds.
- Drizzle the remaining 3 tablespoons olive oil and 2 tablespoons vinegar over the salad.
- Garnish with black pepper and sea salt to taste, if desired.
If you can’t find ricotta salata cheese, substitute mild feta or goat cheese.