Refreshing Grilled Apricots Salad

If you ask me, grilled apricots are a game-changer in summer salads.

This fresh and bright salad brings together sweet charred apricots with crisp greens and a light honey dressing. The fruit gets a nice caramelized edge from the grill, adding a warm contrast to the cool, crunchy lettuce.

I like to add some toasted almonds and a sprinkle of goat cheese to give it more layers of texture and flavor. The combination just works, making each bite interesting without being complicated.

It’s the kind of salad that feels special enough for company but simple enough for a regular weeknight dinner, especially perfect for those warm evenings when you’re already firing up the grill.

What Kind of Apricots Should I Use?

For grilling, you’ll want to pick apricots that are ripe but still firm – if they’re too soft, they’ll fall apart on the grill. The best apricots will give slightly when pressed and have a sweet, fruity smell at the stem end. Fresh apricots are available during summer months, typically from May through July, and you’ll want to look for fruits with a deep golden-orange color without any green tints. Since we’re grilling these apricots, avoid any that are bruised or extremely soft, and try to select ones that are similar in size so they’ll cook evenly.

Options for Substitutions

This fresh salad recipe can be adapted with several easy swaps if you need to make changes:

• Goat cheese: If you’re not a fan of goat cheese, try using crumbled feta, ricotta, or even burrata. Each will bring its own nice creamy texture to the dish.
• Apricots: When apricots aren’t in season, you can use peaches or nectarines instead. Just make sure they’re slightly firm so they hold up well on the grill.
• Pine nuts: Pine nuts can be pricey – feel free to swap them with toasted walnuts, sliced almonds, or even pistachios. Just toast them the same way to bring out their nutty flavor.
• Arugula: Not everyone loves arugula’s peppery kick. You can use baby spinach, mixed salad greens, or watercress as alternatives.
• Prosciutto: You can substitute prosciutto with thin-sliced Spanish ham (jamón), regular ham, or leave it out for a vegetarian version.
• Red wine vinegar: Balsamic vinegar or white wine vinegar work well here too. If using balsamic, start with a smaller amount as it’s stronger in flavor.

Watch Out for These Mistakes While Grilling

The biggest challenge when grilling apricots is timing – these delicate fruits can go from perfectly caramelized to burnt in a matter of seconds, so keep a close eye on them and grill for just 2-3 minutes per side until grill marks appear. A common mistake is using unripe or overripe apricots – choose fruits that are firm but slightly soft to the touch for the best grilling results. To prevent your apricots from sticking to the grill (and falling apart), make sure your grill grates are clean and well-oiled, and avoid moving the fruit too much while cooking. For the best flavor combination, let the grilled apricots cool for a few minutes before adding them to your salad – this allows the cheese to soften but not completely melt when it comes in contact with the warm fruit.

What to Serve With Grilled Apricot Salad?

This fresh and summery salad works really well as part of a larger meal, especially alongside grilled meats or fish. Try serving it with a simple grilled chicken breast or a piece of seared salmon to make it a complete dinner. Since the salad already has lots of interesting flavors from the goat cheese and prosciutto, it pairs nicely with plain crusty bread or a warm baguette on the side. For a light lunch option, you could serve it with a cup of chilled gazpacho or a small bowl of cold cucumber soup, keeping with the seasonal summer theme.

Storage Instructions

Keep Fresh: This salad is best enjoyed right after it’s made, but if you need to prep ahead, you can keep the components separate. Store the grilled apricots in an airtight container in the fridge for up to 2 days, and keep the arugula and prosciutto separately wrapped.

Prep Ahead: If you’re planning to make this later, you can toast the pine nuts and store them in a sealed container at room temperature for up to a week. The dressing can be mixed and kept in a jar in the fridge for 3-4 days – just give it a good shake before using.

Assemble: When you’re ready to serve, bring the grilled apricots to room temperature for the best flavor. Toss everything together just before serving to keep the arugula crisp and prevent it from wilting. The prosciutto and goat cheese should be added last minute to maintain their texture.

Preparation Time	10-15 minutes
Cooking Time	5-10 minutes
Total Time	15-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-800
• Protein: 30-35 g
• Fat: 50-60 g
• Carbohydrates: 40-50 g

Ingredients

For the salad:

• 8 slices prosciutto
• 80g softened goat cheese
• Pepper to taste (freshly ground preferred)
• 50g arugula leaves (or mixed greens for variety)

For the grilled apricots:

• 3 tsp olive oil
• 4 apricots (halved and pitted)

For the toasted pine nuts:

• 2 tbsp pine nuts (lightly toasted for extra flavor)

For the vinaigrette:

• Salt to taste
• 1 tbsp red wine vinegar
• 3 tbsp olive oil (I use Colavita extra virgin)

Step 1: Prepare and Grill the Apricots

Begin by cutting the apricots in half and discarding the stones.

Place the apricot halves in a medium-sized mixing bowl and coat them with 2 teaspoons of olive oil.

Heat a grill pan over medium to high heat and add 1 teaspoon of olive oil.

Place the apricots face down on the grill pan and cook for about 2 minutes, then flip them and grill for another 1 ½ minutes.

You’re aiming for dark grill marks on the apricots.

Step 2: Toast the Pine Nuts

In a small fry pan, toast 2 tablespoons of pine nuts until they turn golden brown.

Once toasted, set them aside and allow them to cool completely.

Step 3: Make the Vinaigrette

In a small mixing bowl, combine 3 tablespoons of olive oil, a splash of red wine vinegar, and a pinch of salt.

Mix these ingredients together until well combined to form the vinaigrette.

Step 4: Assemble the Salad Base

In a medium-sized mixing bowl, place the arugula (rocket leaves) along with the toasted pine nuts.

Add 2 tablespoons of the prepared vinaigrette to the mixture and toss everything until well combined.

On a serving platter, spread half of the arugula and pine nut mixture as the first layer.

Step 5: Add Prosciutto and Layer the Salad

Take 4 slices of prosciutto and, picking each slice up in the middle, let it fall naturally onto the plate to create a “heaped” look.

Lay these prosciutto slices over the arugula.

Add the remaining arugula and pine nut mixture on top.

Repeat the process with the remaining slices of prosciutto, arranging them in a similar “heaped” fashion.

Step 6: Arrange Apricots and Finish the Salad

Carefully arrange the grilled apricots around the salad with the cut side facing up to show off the appealing grill marks.

Add small dollops of goat’s cheese around the salad by using a teaspoon to scoop the cheese and another spoon to slide it off onto the salad.

Drizzle the rest of the vinaigrette over the salad, and grind some fresh pepper over the top.

Serve immediately and enjoy!