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Grilled Stone Fruit Salad With Fresh Herbs Recipe

This easy summer salad is a great way to add some fruit and veggies to your barbecue lineup.

grilled stone fruit salad

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

Servings: 4


  • 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.

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