Grill/Barbecue

Grilled Peach & Apricot Salad

August  4, 2014
3 Ratings
Photo by James Ransom
Author Notes

A grilled stonefruit salad for the summer: explosively juicy, still-hot peaches and apricots meet abstemious kale, with feta and prosciutto on the edge of the conversation. —Nicholas Day

  • Prep time 20 minutes
  • Cook time 15 minutes
  • Serves 4
Ingredients
  • 1 bunch kale, destemmed
  • 4 apricots, halved
  • 4 peaches, halved
  • 1/4 pound prosciutto, thinly sliced.
  • 1/4 cup feta cheese
  • 1/4 cup olive oil
  • 1 tablespoon lemon juice, more to taste
In This Recipe
Directions
  1. Preheat the grill. While it warms up, tear or chop the kale leaves into bite-size pieces and place those in a large salad bowl. Add a pinch of salt and a tablespoon of olive oil and massage the kale, kneading it for a minute or so until it softens. Whisk together the remaining olive oil and the lemon juice, adjusting to your taste. Set the dressing aside. Tear or cut the prosciutto into smaller pieces and set those aside too.
  2. When the grill is reasonably but not overwhelming hot, brush the apricots and peaches very lightly with a neutral oil and grill, cut side down, until deeply caramelized.
  3. When the fruit is grilled, toss the kale with the prepared dressing and then crumble the feta on top. Add the prosciutto and then the still-hot peaches and apricots, letting their juices seep down into the kale. (If there are any extra juices on the plate you put them on after grilling, add those too.) Eat with crusty bread.

See what other Food52ers are saying.

  • Cindy Young
    Cindy Young
  • Deanna Lundquist Chevas
    Deanna Lundquist Chevas
  • Nicole Clare Fallat
    Nicole Clare Fallat
  • Geneviève Esquivié M
    Geneviève Esquivié M
I'm the author of a book on the science and history of infancy, Baby Meets World. My website is nicholasday.net; I tweet over at @nicksday. And if you need any good playdoh recipes, just ask.

7 Reviews

Cindy Y. July 5, 2020
It was July 4th yesterday and since we're vegetarians, but still wanted to grill something (and it was 90 degrees in Minneapolis!!), I made this salad omitting the prosciutto and adding chopped, toasted hazelnuts instead. This salad is DEEE-licious. The grilled fruit softened and caramelized by grilling added just the right sweetness to compliment the saltiness of the feta. The kale (harvested from our garden) added a healthy component and with the crunch of the nuts, everything worked so well! Thanks for this recipe...it has gone in our summertime rotation.
 
Deanna L. June 10, 2016
I live in a tiny apartment -- no access to a grill. Can I broil the fruit? Or should I get a grilling pan?
 
melissa June 19, 2016
same question here. i think the salad would even work with raw fruit, cubed. it would be different, obviously, but still delicious!
 
Tereza September 8, 2015
Great way to use the last of this summer's peaches x

http://lifeandcity.tumblr.com
 
Nicole C. September 5, 2015
Just made this tonight minus the prosciutto, fantastic!
 
Geneviève E. June 24, 2015
My husband and I do not eat meat. What would you recommend to replace the prosciutto? do you think fish such as fresh salmon or fresh tuna would work? or cubes of tofu ? Thanks.
 
Emily L. May 14, 2015
Every summer I grill Peaches. I cut them in half pit them and put them on the grill face down and flip after they have grill marks. The best dessert ever!! Everyone I make these for enjoys them and they're little to no prep on hot summer days!