I’ve never eaten grilled apricots before. The idea for this grilled apricot salad recipe came about after a failed attempt to grill peaches (we couldn’t get the pits out!). Since apricots were also in season, we decided to give them a try and developed this salad using grilled apricots, watercress, feta, balsamic syrup, and pepitas.I love this salad because it seems so upscale, perfect for entertaining, but it’s actually super easy to make. The most difficult part is grilling the apricots, which isn’t even tough. You just need to be patient and pay attention to your apricots as they grill. You need to watch them closely to ensure they don’t overcook, but still get the pretty char marks on them.I decided to use watercress because it is more delicate than other types of green. Also, I wanted the grilled apricots to be the focal point of the dish, so I sparsely scattered the watercress to not overwhelm the apricots.
The balsamic syrup (I followed this recipe) creates a little bitterness that pears so well with the salty cheese and the sweet fruit, while the pepitas add a little crunch. Overall, I think this is the perfect summer salad and would look so pretty as a starter if you’re entertaining this summer.
Not a fan of apricots? You could easily use peaches, nectarines, or plums in place of the grilled apricot.
Grilled Apricot Salad with Balsamic Syrup
3-4 fresh and ripe apricots
1 bunch of watercress
1/4 cup feta
1/2 cup balsamic vinegar
1/4 cup pepitas
2 tablespoons of sugar
Heat up the grill. Half and remove the pit from the apricots. Add a small amount of olive oil onto the apricots and place them cut-side-down on the grill. Let the grill for approximately 5 minutes, until deep char marks are present (watch them closely so they don’t get too soft!) Remove apricots from the grill and let them rest.
To make the balsamic syrup, heat the 1/2 cup of balsamic vinegar and 2 tablespoons in a saucepan over medium heat. Cook until it reduces by half, about 10-15 minutes.
To prepare the salad, remove a bunch of watercress and clean. Arrange on the bottom of the plate. Add crumbled feta and pepitas as desired. Place 2-3 apricot halves on each plate and sprinkle a bit more feta on top of the apricots. Drizzle the balsamic over the salad and enjoy!
- 3-4 fresh and ripe apricots
- 1 bunch of watercress
- 1/4 cup feta
- 1/2 cup balsamic vinegar
- 1/4 cup pepitas
- 2 tablespoons of sugar