Arugula Salad With Grilled Apricots and Pistachios

5.0(313)

Pungent arugula contrasts beautifully with fruit of all kinds. Grilling the apricots deepens their flavor and makes them stand out against the arugula even more. You’ll be able to make this beautiful salad only during the summer’s short apricot season, and even then, you should buy the fruits at the farmers’ market so you can sample them to make sure they are juicy and sweet.

by Martha Rose Shulman

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American, MediterraneanDinner, Lunch, Quick, Appetizer

Servings

4 servings

Total time

15 min

Calories / serving

247 kcal

Ingredients (9)

serves

4 cups arugula, preferably wild arugula, washed and spun dryarugula
Scant 1/4 cup pistachios (about 1 ounce), lightly toasted and chopped
1 tablespoon chopped slivered basil leaves
1 tablespoon sherry vinegarsherry-vinegar
1 teaspoon balsamic vinegarbalsamic-vinegar
Salt and freshly ground peppersalt-and-pepper
4 tablespoons extra-virgin olive oilolive-oil
2 ounces goat cheese or feta, crumbledfeta
8 small or 6 large ripe apricotsapricot

Instructions (5 steps)

01Heat a griddle over a hot grill or burner, or preheat an indoor grill.
02Combine arugula, half the pistachios, and basil in a large bowl.
03Whisk together vinegars, salt and pepper, and 3 tablespoons of the olive oil.
04Cut apricots in half and remove pits. Brush cut side with remaining olive oil. Grill for about 2 minutes on the cut side, until seared but intact. Remove from the heat.

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Rich recipe — supports nutrition-aware planning.