Author Notes
a summer favorite when the plums, peaches, nectarines and other stone fruit are popping up everywhere you look. —Caroline Chambers
Ingredients
- Salad
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10 cups
arugula
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2
peaches
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2
plums
-
2
nectarines
-
1
medium red onion
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6 ounces
feta cheese
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1 tablespoon
fresh squeezed lemon juice
-
1 tablespoon
extra virgin olive oil
- Lemon Herb Dressing
-
3 tablespoons
fresh squeezed lemon juice
-
6 tablespoons
extra virgin olive oil
-
1 teaspoon
fresh chopped mint
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1 teaspoon
fresh chopped basil
-
to taste
salt and pepper
Directions
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heat grill to medium high – lighting the burners on only half of the grill.
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Place feta on a dish and cover with 1 tbsp lemon juice, 1 tbsp olive oil, and pepper. Allow to marinate for one hour.
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slice all fruit and red onion in half and remove stones. Oil lightly on all sides, place fruit cut side down on grill on indirect heat and close lid. Grill for about 3 minutes on each side or until fruit has grill marks and begins to caramelize and the onion begins to soften.
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Allow fruit and onion to cool, then slice each fruit half into thirds and the onion as thinly as desired.
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Arrange arugula on a platter, then place the fruit and onions. Sprinkle feta over top. Slowly toss in the dressing until lightly coated.
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Dressing: Combine remaining lemon juice and all herbs, then slowly whisk in the remaining olive oil.
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