Grilled Apricot and Ricotta Salad

Charred fresh apricots with savory ricotta cheese drizzled with honey and fresh basil.

By grilling fruit when it is ripe and sweet and in top season, adds the perfect flavor balance. When combined with a savory creamy cheese, it makes a lovely summer salad that is light and satisfying.

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What ingredients do you need for grilled apricot and ricotta salad?

• Fresh Apricots
• Blueberries
• Ricotta Cheese
• Fresh Thyme
• Fresh Basil
• Honey
• Butter lettuce
• Sea Salt
• Black pepper

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The Recipe

Brush and clean your grill, then wipe it down to remove any black soot. Next oil it with a high heat oil such as vegetable oil. Cut apricots in half and remove the pit. Lay them cut side down on the grill  and be patient. Let them cook until you have pretty grill marks and they release from the grill and do not stick.

While the apricots are grilling mix the ricotta and fresh chopped thyme in a bowl. Lay butter lettuce on individual plates and scoop 2 oz of cheese in the middle. Top with apricots and blueberries. Drizzle with honey and season with salt and pepper then garnish with a chiffonade of basil.

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Recipe Tips:

• To add a little acidity, I sometimes like to drizzle the salad with a balsamic reduction.
• To make this more of an entree salad you could add thin sliced prosciutto and take it up a notch.

Make Ahead:

• For best consistency and so the apricots do not get mushy, you should grill them right before service.

Storing tips:

• Store any leftover apricots or ricotta cheese in the refrigerator for up to 5 days.

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