Grilled stone fruit with feta salad is like no other. It’s wholesome, healthy, sweet, salty, smoky, tart, and filling. This grilled stone fruit with feta salad is one of those stick to your ribs kind of meals. It’s a complete meal on a plate. When I first picked up the peaches, nectarines, and plums from the market better known as stone fruits I knew I wanted something different. Stone fruits are bursting with flavor and are perfect to add dimension to any meal.
Yes, I’m going there its the teacher in me. What makes peaches, nectarines, and plums “stone fruits”? Well, the stone is the hardcore found inside the fruit in which the seed is stored and protected. Stone fruits are also referred to as drupe. Peaches, plums, nectarines, cherries, and apricots make excellent healthy snacks all by there lonesome.
Grilling Stone Fruit
To make your grilled stone fruit salad with feta, grill your fruit using an inside grill on your stove or an outside gas or charcoal grill. I used a charcoal grill in which I got plenty of smoky flavor from my stone fruits, however, I didn’t get the lovely chard marks because my grill was cooling down from cooking other foods.
The flavor was amazing the fruit contained a lot of wonderful smoky flavor. Wash your fruit, carefully cut the fruit in half removing the stone (pit) from each piece of fruit using a sharp knife.
Brush a small amount of olive oil on the cut side of each piece of fruit. This prevents the fruit from sticking to the grill. Place the fruit cut side down on a very hot grill. Grill on both sides for 2 to 3 minutes. You want to get those wonderful grill marks along with that smoky flavor.
Allow the fruits to cool and slice them into bite-size pieces.
Your salad bowl becomes your canvas. Here is where you get to add whatever you like to the party. For the base, I started with clean finely chopped kale. I had some cooked pasta so I invited it to the party. Since this was the main meal for me and protein makes the meal happen in my life, I needed the pasta to make this meal filling. However, you can omit the pasta if you like.
Red onions gave the salad that extra bite that’s needed to cut some of the sweetness. The feta cheese was perfect for adding that bit of saltiness needed to make you smack your lips, and put a smile on your face. The watermelon just brought the sweetness to the party to accompany the smoky sweet taste of the stone fruits. This was such a fun dish. I was smiling just thinking about the wonderful flavors as I was writing this post.
This canvas could use some blueberries and toasted pecans to send this party over the top!
Dress the salad with the Apricot Balsamic Dressing and you are ready to sit down to eat. By the way, if you don’t like onions leave them out. Use a lettuce of your choice. Make the grilled stone fruit with feta salad your very own. Remember you can add toasted pecan, blueberries or other fruits of your choice. Leave a comment to let me know how you liked this salad.
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- 3 cups clean dry chopped kale
- 2 peaches
- ½ cup feta cheese chunks
- 2 nectarines
- 2 plums
- 1 cup cooked pasta of your choice optional
- 3 cups watermelon chunks
- ¼ cup red onions thinly sliced
- 2 tablespoons apricot preserves
- 1 tablespoon sugar
- ¼ cup balsamic vinegar
- ⅓ cup mayonnaise
- ½ teaspoon salt
- 2 tablespoons Dijon mustard
- ½ cup olive oil
- ½ teaspoon pepper
- Wash and dry the fruit, carefully cut the fruit in half removing the stone (pit) from each piece of fruit using a sharp knife.
- Brush a small amount of olive oil on the cut side of each piece of fruit. This prevents the fruit from sticking to the grill. Place the fruit cut side down on a very hot grill. Grill the stone fruit on both sides for 2 to 3 minutes until charred. remove it from the fire and allow the fruit to cool.
- Allow the fruits to cool then cut the stone fruit into slice pieces.
- Use a large salad bowl or platter to arrange the kale, pasta
,onions , watermelon and stone fruit. - Top with feta crumbled feta cheese
- Dress the grilled stone fruit and feta salad with an Apricot Balsamic Dressing when ready to serve.
