Grilled Apricot Salad Recipe 

Not long ago, on a social network, I saw a grilled apricot salad recipe, after which it seemed to rain in my mouth. Now I’ll show you how I made, step by step, this delicious salad with mozzarella and prosciutto.

The recipe was from a book by Jamie Oliver ( Jamie Cooks Italy ) and was presented by his friend, Gennaro Contaldo in this video recipe. I will make this salad, slightly modified, meaning I will add some more ingredients such as avocado and olives.

Let’s Start With Ingredients

The first ingredient I used that reminded me of the recipe is apricots, which I saw on the market and bought about 500 g (8 pieces). Look to buy naturally ripe apricots (it is best to make a recipe in their season), which are sweet and flavorful.

The recipe also contains one gem lettuce, about 50 g of prosciutto ( Parma ham ) and a mozzarella ball of about 125 g.

And of course, I also used a medium-sized red onion, but also one avocado and about 100 g (a handful) of olives, both green and black, without seeds.

How We Make the Grilled Apricots?

For this, first wash the apricots, cut them in half and remove the seeds.

On top, I spread some thyme leaves, which I broke from about three branches, and I sprinkled them with extra virgin olive oil.

Heat a grill pan, in which we place the apricots in turn, with the cut side down.

Fry for about a minute or two, depending on how hot the pan is, then turn them on the other side.

We fry them on the other side for about a minute, and that’s it, we can stop the fire.

Prepare the Onion

I cleaned the onion and sliced it as thin as I could. I like the taste of the onion to be more delicate in the salad.

We put the sliced onion in a bowl, over which we pour about 3 tablespoons of grape vinegar (or whatever you have) and let it soak for a few minutes.

And Now to Assemble the Grilled Apricot Salad Recipe

I chose to mount the salad in a glass bowl, but it can also be directly on a larger plate. I’ll put the ingredients in layers, so I’ll start with the lettuce.

I detached the salad into pieces, washed the leaves and placed them on the bottom of the pot.

Season the salad with sea salt, freshly ground pepper and two tablespoons of extra virgin olive oil, then we place the grilled apricots on them.

Next comes the avocado, which I also sliced, and placed the slices over the apricots.

The ball of mozzarella, I broke it into pieces and placed it over the avocado and apricot. Over this, I put the onion, which I squeezed with vinegar.

Season with freshly ground pepper and a little olive oil.

We are approaching the end, and we will place the slices of prosciutto nicely.

And at the end, we put the olives on top, and ready, this is the grilled apricot salad recipe which we can serve.

Serving This Delicious Salad

I served the salad on a plate, which I seasoned with a little lemon juice and balsamic vinegar, depending on your taste, and sprinkled with olive oil on top.

You can also try other salad recipes such as:

• Tomato Avocado Egg Salad Recipe
• The Best Greek Salad Recipe
• Easy Cold Pasta Salad Recipe

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Grilled Apricot Salad Recipe

Course: Dinner, Lunch, Salad

Cuisine: International, Italian, Mediterranean

Keyword: apricot salad, apricot salad recipe, grilled apricot, grilled apricot salad, grilled apricot salad recipe

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Servings: 3 portions

Author: Timea

Not long ago, on a social network, I saw a grilled apricot salad recipe, after which it seemed to rain in my mouth. Now I’ll show you how I made, step by step, this delicious salad with mozzarella and prosciutto.

Print Recipe

Equipment

• Grill Pan

Ingredients

From Salad

• 8 pieces apricots washed, cut in two, pitted
• 50 g prosciutto Parma Ham
• 1 piece gem lettuce detached in leaves, washed
• 125 g mozzarella
• 1 piece red onion
• 1 piece avocado
• 100 g olives black and green, pitted
• 1 teaspoon thyme
• 5 tbsp olive oil extra virgin
• 3 tbsp grape vinegar or apples
• 1 teaspoon sea salt kosher
• 2 teaspoon ground pepper freshly ground

From Serving

• 1 tbsp olive oil extra virgin
• 1 tbsp balsamic vinegar Modena

Instructions

• I spread some thyme leaves on the apricots, which I broke from about three branches, and I sprinkled them with extra virgin olive oil. Heat a grill pan, in which we place the apricots in turn, with the cut side down. Fry for about a minute or two from each side.
• I cleaned the onion and sliced it as thin as I could. I like the taste of the onion to be more delicate in the salad. Put the sliced onion in a bowl, over which we pour about 3 tablespoons of grape vinegar (or whatever you have) and let it soak for a few minutes.
•  I placed the lettuce on the bottom of the bowl. Season the salad with sea salt, freshly ground pepper and two tablespoons of extra virgin olive oil, then we place the grilled apricots on them. Next comes the sliced avocado, the broked mozzarella and the squeezed onion.
• Place the slices of prosciutto nicely, and the olives on the top
• I served the salad on a plate, which I seasoned with a little lemon juice and balsamic vinegar, depending on your taste, and sprinkled with olive oil on top.