Labor Day is the perfect time to celebrate the end of summer with delicious and refreshing dishes. What better way to mark the occasion than with a dish that combines the sweetness of summer stone fruits with the smoky char of the grill? This Grilled Stone Fruit Salad is a delightful mix of juicy, grilled fruits and vibrant greens, making it the ultimate centerpiece for your Labor Day festivities, Make Labor Day Even Sweeter with This Grilled Stone Fruit Salad.
Why Grilled Stone Fruit Salad?
Grilled stone fruit salad offers a unique blend of flavors and textures. The grilling process adds a smoky depth to the fruits, while the fresh arugula and tangy vinaigrette balance the sweetness. Here’s why this dish deserves a spot on your menu::
- Seasonal Ingredients: Stone fruits like peaches, plums, and apricots are at their peak in summer, making this salad a seasonal delight.
- Flavorful Combination: The contrast between the smoky grilled fruit and the fresh, crisp greens creates a balanced and satisfying dish.
- Versatile and Easy: This salad can be served as a side dish or a light main course and is easy to prepare, making it ideal for Labor Day gatherings.
Ingredients for Grilled Stone Fruit Salad
To make this delectable salad, you’ll need the following ingredients:
Stone Fruits:
- 2 firm ripe peaches, halved and pitted
- 2 firm ripe plums, halved and pitted
- 2 firm ripe apricots, halved and pitted
For Grilling:
- 2 tablespoons melted butter
For the Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons honey
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Salad Components:
- 1 container (5 oz) baby arugula
- 4 oz crumbled feta cheese
- 1/4 cup chopped roasted, salted almonds
Make Labor Day Even Sweeter with This Grilled Stone Fruit Salad: Step-by-Step
1. Preheat the Grill
Start by heating your gas or charcoal grill to medium heat. This ensures an even grilling temperature, which is essential for achieving those perfect grill marks on the fruit.
2. Prepare the Fruit
- Brush with Butter: Using a brush, apply melted butter to the cut sides of the peaches, plums, and apricots. This helps in achieving a golden, caramelized exterior.
- Grill the Fruit: Place the fruit cut sides down on the grill. Cover the grill and cook for 2 to 3 minutes, or until grill marks appear. Rotate the fruit 90 degrees and grill for another 2 to 3 minutes to create perpendicular grill marks.
| Fruit | Cooking Time | Notes |
| Peaches | 2-3 minutes | Brush with butter for better caramelization. |
| Plums | 2-3 minutes | Rotate for crosshatch grill marks. |
| Apricots | 2-3 minutes | Ensure even grilling for a smoky flavor. |
3. Cool and Slice the Fruit
- Cool Down: Transfer the grilled fruit to a cutting board and let it cool for about 5 minutes. This allows the fruit to set and makes it easier to handle.
- Slice: Once cool, cut the fruit into wedges.
4. Make the Vinaigrette
- Combine Ingredients: In a large bowl, whisk together olive oil, honey, lemon juice, salt, and pepper until well combined.
- Reserve Some Vinaigrette: Set aside 1/4 cup of the vinaigrette in a separate container.
5. Prepare the Salad
- Toss the Arugula: Add the baby arugula to the large bowl with the remaining vinaigrette and toss to coat evenly.
- Arrange the Salad: Transfer the dressed arugula to a serving platter.
- Add Grilled Fruit: Return the reserved vinaigrette to the large bowl, add the grilled fruit, and toss to coat. Arrange the grilled fruit on top of the arugula.
6. Top and Serve
- Add Toppings: Sprinkle crumbled feta cheese and chopped roasted almonds over the salad.
- Serve: Enjoy this salad immediately as a refreshing side or light main course.
Tips for Perfect Grilled Stone Fruit Salad
- Choose Ripe Fruit: Select firm but ripe stone fruits for the best texture and flavor.
- Grill in Batches: If your grill is small, cook the fruit in batches to avoid overcrowding.
- Adjust Sweetness: If you prefer a sweeter salad, add more honey to the vinaigrette or drizzle a little extra over the grilled fruit.
Storage and Make-Ahead Tips
- Make Ahead: You can prepare the grilled fruit a day in advance and store it in an airtight container in the refrigerator. Prepare the vinaigrette and arugula separately, and toss everything together just before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. If the fruit becomes too soft, consider using it in smoothies or as a topping for yogurt.
Make Labor Day Even Sweeter with This Grilled Stone Fruit Salad: FAQs
Can I use other types of fruit?
Yes! Feel free to experiment with other stone fruits like cherries or mangoes. Just ensure they are firm enough to hold up to grilling.
How do I make this salad vegan?
To make this salad vegan, simply omit the feta cheese or substitute it with a vegan cheese alternative.
Can I use a grill pan instead of an outdoor grill?
Absolutely. A grill pan on the stovetop works well for grilling fruits if you don’t have access to an outdoor grill.
How can I make the vinaigrette ahead of time?
You can prepare the vinaigrette up to a week in advance.Store it in an airtight container in the refrigerator and shake well before using.
What are some good substitutes for arugula?
If you prefer, you can use baby spinach, mixed greens, or even romaine lettuce as a substitute for arugula.
Conclusion
This Grilled Stone Fruit Salad is a sensational way to celebrate Labor Day with fresh, seasonal flavors. The combination of smoky grilled fruit, crisp arugula, tangy feta, and crunchy almonds creates a dish that is as beautiful as it is delicious. Whether you’re hosting a potluck or enjoying a casual summer gathering, this salad is sure to impress your guests and add a touch of sweetness to your festivities. Enjoy making and sharing this vibrant salad, and make your Labor Day even sweeter!
