Everywhere you look, plums, apricots, peaches, and tomatoes are in season. While they’re often enjoyed on their own, these peak-season fruits also pair beautifully together. The idea that “what grows together goes together” shines here—these stone fruits (yes, tomatoes are fruits, too!) overlap at their peak, making them ideal for both sweet and savory dishes like this vibrant stone fruit salad. This recipe is a simple, flavorful way to capture the season, perfect for a fresh lunch or a standout side at your next backyard barbecue or picnic.
Active time: 15 minutes | Total time: 25 minutes
Grilled Stone Fruit Salad
Ingredients
- 2 lbs tomatoes (a mix of small heirlooms and cherry tomatoes), halved
- 1 lb ripe stone fruits (a mix of plums, apricots, pluots, peaches and/or nectarines), sliced
- 1/4 cup olive oil, divided
- 2 tbsp maple syrup
- 1/8 tsp salt
- 1 tbsp lemon zest
- 1/3 cup toasted almonds, roughly chopped
- 2 tbsp capers, rinsed and drained
- 1/3 cup fresh chives, thinly sliced
- 8 oz. ciliegine mozzarella, torn in half
- 1/4 cup basil leaves, torn
Directions:
Preheat a grill or grill pan to medium heat. Halve or slice all of the tomatoes and stone fruits, aiming for a colorful mix and cutting everything to roughly the same size, using cherry tomatoes as a guide. Set half of the tomatoes and stone fruits aside.
In a large bowl, gently toss the remaining tomatoes and stone fruits with 2 tbsp olive oil, maple syrup, and salt. Place the fruit cut-side down on the grill, using a grill basket or skewers for smaller pieces. Grill for 6–10 minutes, turning occasionally, until softened, lightly charred, and beginning to caramelize. Transfer to a plate and let cool slightly.
When ready to serve, combine the grilled and raw fruits in a large bowl. Drizzle with remaining 2 tbsp olive oil and lemon zest and gently toss with most of the almonds, chives, and basil, along with all of the capers and mozzarella. Top with the remaining almonds, chives, basil, and serve.
Serves: 8 | Serving Size: 3/4 cup
Nutrition (per serving): Calories: 286; Total Fat: 17g; Saturated Fat: 5g; Monounsaturated Fat: 7g; Polyunsaturated Fat: 2g; Cholesterol: 15mg; Sodium: 172mg; Carbohydrate: 24g; Dietary Fiber: 8g; Sugar: 15g; Protein: 14g
Nutrition Bonus: Calcium: 33%; Iron: 22%; Potassium: 991mg; Vitamin A: 174%; Vitamin C: 225%
Originally published: September 22, 2017; Updated: March 2026
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