grilled apricot salad grilled apricot salad Israeli Kitchen Arugula, feta and pumpkin seeds round out the flavors of grilled apricots in this salad. (Photo: Jerry James Stone)

Grilled apricot salad

Grilling fruit can go a long way toward brightening up – and deepening the flavors of – your favorite dishes.

  • Yield: Serves 2-4
  • Prep time: 5 minutes
  • Cook time: 5 minutes

Stone fruit is one of my favorite fruits to grill. Yes, I said fruits to grill. Grilling fruit is awesome! You can grill pineapple for kebabs and even grill plums for an ice cream sundae. And in this salad, the apricots are light and delicate yet hearty enough to withstand the heat, and so delicious as a result. This salad is perfect either indoors or out!

Also, here's a quick how-to on storing apricots:


  • 5 apricots
  • 2 ounces fresh arugula
  • 1 tablespoon pumpkin seeds
  • 1/4 cup crumbled feta
  • Olive oil
  • Sea salt
  • Freshly cracked pepper


Slice and pit the apricots. Toss them generously with olive oil.

Place the apricots cut side down on the grill and cook for about 2 minutes, until charred.

Toss the arugula with just enough olive oil to coat.

Plate the salad by placing the arugula in the center with the pumpkin seeds and cheese. Line the grilled apricots around the perimeter. By doing so, the cooked apricots will not wilt the greens as much.


Related Topics: Salads

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen