Crisp greens, nutty walnuts, tart blueberries, creamy goat cheese, and tender grill stone fruit come together in this Stone Fruit Grilled Salad. Topped with a fresh basil vinaigrette this salad will have you savoring every last bite of summer.
What Is A Stone Fruit Grilled Salad?
First, let's start with - what is a stone fruit? Stone fruit is a fruit with flesh or pulp enclosing a stone (or pit), such as a peach, plum, apricot or cherry. In this salad I am actually using plucots - which are a hybrid fruit combining plums and apricots. So! A stone fruit grilled salad is a salad made using stone fruits that have been grilled.
Why Should I Grill My Stone Fruits?
The heat of a grill intensifies the natural sugars in and softens the flesh. This results is a sweet, slightly caramelized fruit - which is perfect for a salad.
What Do I Need To Make A Stone Fruit Salad?
For this salad you'll need:
- green leaf lettuce
- stone fruit (plucots, apricots, peaches, plums, etc.)
- goat cheese
- olive oil
- rice vinegar
How Do I Make Fresh Basil Vinaigrette?
First lets talk about the dressing. A fresh basil vinaigrette that is BURSTING with freshness. I whipped this up in my blender and boy was it the finishing touch to this salad. It added a clean, herbal tang - that you just CAN'T get from a store bought dressing. As always I used my Blendtec to make the perfect dressing.
- Add oil and vinegar to your blender jar.
- Pour in honey
- Top with basil.
- Blend until smooth.
How Do I Make Stone Fruit Grilled Salad?
- Prepare your plucots but slicing in half, removing the pit or stone, and slicing again.
- Place flesh side down on a hot grill and cook for 2-3 minutes each side until grill marks appear and flesh is softened.
- Assemble salad by layer lettuce, grilled stone fruit, blueberries, pecans, and goat cheese.
- Serve with basil vinaigrette.
What Do I Serve With Stone Fruit Grilled Salad?
This salad is the perfect addition to a grill meat. May I suggest:
DON’T BE A STRANGER
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Stone Fruit Grilled Salad
- 1 head of red leaf lettuce chopped
- 3 stone fruit (plucots, peaches, plums, apricots) quartered, pits removed
- ½ cup blueberries
- ¼ cup chopped pecans
- 1 ounces crumbled goat cheese
- 1 cup fresh basil
- 1 tablespoon honey
- ½ cup rice vinegar
- ½ cup olive oil
- salt and pepper to taste
- In a large bowl combine lettuce, stone fruit, pecans, blueberries, and goat cheese.
- In a blender combine basil, honey, vinegar, oil, and salt and pepper. Blend until smooth. Serve dressing on the side of salad.
Erin V says
I'd never think to make a fresh basil vinaigrette, SO HAPPY with this discovery!