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.

Grilled Apricot Salad Recipe-Whole Apricots

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

Grilled Apricot Salad Recipe-Mozzarella Ball

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.

Grilled Apricot Salad Recipe-Black and Green Olives in the Bowl

How We Make the Grilled Apricots?

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

Grilled Apricot Salad Recipe-Apricots Cut in Two

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.

Grilled Apricot Salad Recipe-Grilling Apricots Cut in Two

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

Grilled Apricot Salad Recipe-Grilling Apricots 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.

Grilled Apricot Salad Recipe-Thinly Sliced Onion

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.

Grilled Apricot Salad Recipe-Sliced Onion With Vinegar in the Bowl

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.

Grilled Apricot Salad Recipe-Washed Gem Lettuce Leaves in 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.

Grilled Apricot Salad Recipe-Grilled Apricots on the Gem Lettuce

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

Grilled Apricot Salad Recipe-Avocado, Apricots and Gem Lettuce in the Bowl

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.

Grilled Apricot Salad Recipe-Onion, Mozzarella, Avocado, Apricots and Gem Lettuce in the Bowl

Season with freshly ground pepper and a little olive oil.

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

Grilled Apricot Salad Recipe-Prosciutto on the Top of the Salad

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

Grilled Apricot Salad Recipe-Salad is Ready to 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.

Grilled Apricot Salad Recipe-Served on the Plate

You can also try other salad recipes such as:

Grilled Apricot Salad Recipe-Served on the Plate With Balsamic Vinegar

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Grilled Apricot Salad Recipe-Served on the White Plate

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.
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