Last night, A & I were both having some serious pizza cravings…so we decided to grill pizzas, which of course calls for a luscious, seasonal salad! (kind of like, if you give a mouse a cookie, you know?) Anyway, I’d been dying to try the grilled apricot salad in this month’s Food & Wine, and let me tell you, m’dears: run, don’t walk, to stock up on apricots for this salad before stone fruit season is over! Although next time, I might try grilling peaches for a slightly milder and sweeter flavor. Oh, and be sure to buy the freshest mozzarella you can find – it makes a huge difference! What are some of your favorite ways to eat peaches & apricots? I have so many in my pantry, I need ideas for using them up! Follow the jump for more pics and the recipe…

Grilled Apricot Salad with Mozzarella + Prosciutto

*serves 4

  • 4 ripe apricots, halved and pitted (or 2 peaches)
  • 2 tbsp extra-virgin olive oil, plus more for brushing
  • Sea salt and freshly ground pepper
  • 1 tablespoon fresh lemon juice
  • 5 ounces baby arugula
  • 1/2 pound fresh mozzarella, sliced thinly
  • 4 ounces thinly sliced prosciutto
  • 1 tablespoon aged balsamic vinegar
  1. Light a grill or preheat a grill pan. Brush the apricots with oil and season with salt and pepper. Grill over high heat, cut sides down, just until lightly charred, 5 minutes. Let cool.
  2. In a bowl, whisk the lemon juice with the oil and season with salt and pepper. Gently toss in the apricots and arugula. Transfer to a platter and top with the mozzarella and prosciutto. Drizzle with vinegar & serve.
*adapted from Food & Wine
12 comments
  1. 1
    Kacie | August 9, 2011 at 12:33 pm

    That looks sooooo easy and delicious. It’s a fun take on the sweet/proscuitto combo. I am going to add this to my menu for next month!

    Kacie
    A Collection of Passions

    Reply
  2. 2
    Desiree @ chic coastal living | August 9, 2011 at 12:36 pm

    Delicious!! This looks like the perfect summer salad! By the way, your photos are simply beautiful!

    Reply
  3. 3
    sarah | August 9, 2011 at 2:15 pm

    Yummy, I’ll be trying this very soon! As far as using the stone fruit you have stocked up, I’ve been dying to try this Joy the Baker recipe for roasted apricots with marscarpone.

    http://www.joythebaker.com/blog/2011/06/simple-roasted-apricots-with-honey-mascarpone/

    If you make it, let me know how it turns out. Can’t wait to see you!

    Reply
    • Camille Styles | August 10, 2011 at 10:05 am

      That sounds INCREDIBLE – can’t wait to try! Thanks so much for sharing!

      Reply
  4. 4
    Nycia Emerson | August 9, 2011 at 2:48 pm

    YUMMO!! I’m coming to eat with you!! Salads are my favorite!

    Reply
  5. 5
    jacin {lovely little details} | August 9, 2011 at 3:24 pm

    looks so yummy!! do you know the nutrition facts? i bet this would be good with burrata, too!

    Reply
  6. 6
    Amy | August 9, 2011 at 4:20 pm

    Oh you’re making me hungry! Apricots (and all stone fruits really) are so cheap at the moment where I live in France, this might just be my dinner tomorrow evening!

    Reply
  7. 7
    Marianne {Style For Living} | August 9, 2011 at 6:02 pm

    You make some of the best recipes! I need to subscribe to Food & Wine again.

    Reply
  8. 8
    Camille Styles | August 10, 2011 at 10:06 am

    Thanks for all the sweet comments, and hope you all try the recipe! @Jacin – you’re good…the recipe actually called for buratta. My grocery stores don’t carry it, but I’d love to try it that way. Let me know if you can get your hands on some!

    Reply
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