Grilled peaches, plums, and pineapple adorn arugula salad for a wonderfully sweet and savory mash-up. There are so many complementary flavors at work in this summer salad perfect for entertaining.
Hello from the future! Originally a sweet fruit salad/toasted coconut concoction when posted in 2014, I've come from summer 2022 to gut this post and reimagine it to fit my current cravings. Notably arugula, fun tangy vinaigrettes, and prosciutto. Always prosciutto.
This grilled fruit salad with arugula is a show-stopper of a dish that's all but guaranteed to wow your guests when summertime entertaining.
P.S. Looking for a sweet fruit salad that's a bit unexpected like this one? Check out this fruit salad with anise cinnamon syrup. I could not believe how tasty it is!
Reasons to Love This Recipe
- Grilled fruit! Brushing the fruit with olive oil before grilling amplifies the juxtaposition between sweet and savory in the best way as the natural sugars caramelize. Fruit doesn't take long to grill and the steps are simple.
- There are so many complementary flavors. We've got it all here, including peaches/prosciutto, prosciutto/mint, mint/feta, feta/honey, and more.
- As with many salads, you can reliably sub in different ingredients to make it your own. Leave out the prosciutto, use goat cheese in place of feta, only use one or two fruits, etc.
- Arugula: These peppery greens hold their own against the other strong flavors in this grilled fruit salad. That said, you can sub in different leafy greens if you prefer.
- Fruit: Peaches, plums, and pineapple all provide their own delicious flavors when grilled. Make sure they're ripe so they have the best flavor. Specifically with the stone fruit, take care to find peaches and plums that are ripe but not overly so. You don't want them to entirely mush up when sliced.
- Vinaigrette: This is a simple homemade vinaigrette with white balsamic vinegar, lemon juice, honey, fresh mint, salt and pepper, and olive oil. The recipe is in the recipe card below.
- Red onion: Brings a tiny punch! Love it here and in another summer favorite: marinated cucumber salad.
- Almonds: You can leave them out if you're nut-free or use a different variety, such as pistachios, walnuts, or pine nuts.
- Feta: This is another ingredient that counterbalances sharper flavors with tang. Goat cheese also works if you're a fan.
- Prosciutto: While this can technically be left out, its salty, unique flavor ties all of these ingredients together nicely.
- First prepare the honey mint vinaigrette. Add all ingredients (except for the olive oil) to a bowl and give them a whisk. Slowly pour in the olive oil while whisking until combined. If using a jar or salad dressing shaker bottle, add the olive oil, cap it, and vigorously shake to combine.
- Next prepare the fruit. Cut each peach and plum in half and then scoop out the pit. I will lightly slice around the edges of the pit with a knife and then grab a spoon to help force it out. It usually doesn't come easily. Slice away the skin of a pineapple, cut the pineapple into half-inch thick slices, then use a knife or small cookie cutter to remove the hard core to end up with pineapple rings.
- Brush both sides of the peach and plum halves and the pineapple rings with olive oil before grilling them.
- If using a cast iron grill pan, heat it on the stove for several minutes over medium to medium-high heat before beginning, then place the peaches and plums on the pan, cut-side down. Cook for several minutes, or until grill marks form. Flip and repeat for the other side. Grill the pineapple rings for 3-4 minutes per side, flipping so that both sides get grill marks.
- If using an outdoor grill, heat it to medium heat (around 350-375°F) before placing the fruit on the grates over direct heat. Close the lid and cook for several minutes, or until grill marks form on the underside. Flip the fruit and do the same for the other side.
- All that's left is to assemble the grilled fruit salad. Shake up the honey mint vinaigrette so it's well emulsified. Place the arugula down on a serving bowl or platter, then drizzle most of the vinaigrette over and gently toss. Cut the fruit into wedges and place over the arugula, then scatter over the remaining ingredients. Finish with the remaining little drizzle of vinaigrette and serve.
Recipe Tips and Tricks
- Choosing just the right peaches and plums may be tricky. You definitely want them to be ripe so they have maximum flavor, but too ripe and they become mushy and cannot hold their shape when grilled.
- While I would categorize this grilled fruit salad as a heavy side dish, adding grilled chicken would make this an excellent main dish that screams "summer"!
- There are several tools I personally have bought and use that help streamline recipe prep here:
- A cast iron grill pan gets the job done well if you don't have an outdoor grill, if it's bad weather, or if you don't feel like shlepping outside just to grill some fruit.
- If using a grill pan, please be careful as the handle gets HOT. Cast iron handle mitts are super helpful, and grill pan scrapers speed up clean-up.
- As someone who loves to eat pineapple but hates breaking it down, this pineapple corer has been a big help! It quickly produces the perfect rings you see in these photos.
If you’ve enjoyed this recipe, I’d love for you to leave a star rating in the recipe card and/or a comment review below!
Grilled Fruit Salad with Arugula
Honey Mint Vinaigrette:
- 3 Tablespoons white balsamic vinegar or white wine vinegar
- 3 Tablespoons lemon juice
- 1 Tablespoon honey
- 1 ½ teaspoons finely-chopped mint leaves packed
- Pinch fine sea salt or to taste
- Freshly cracked black pepper to taste
- 4 Tablespoons extra-virgin olive oil
- 2 ripe peaches not too mushy
- 3 ripe plums not too mushy
- Half of a pineapple peeled, cored, and sliced into ½-inch thick rings
- 1 Tablespoon olive oil for brushing
Arugula Salad (amounts can vary):
- 5-ounce container arugula leaves
- ¼ cup slivered almonds
- ¼ cup crumbed feta
- 3 Tablespoons thinly-sliced red onion
- 3-ounce package prosciutto slices each torn into two pieces
Prepare the Vinaigrette:
- Add white balsamic vinegar, lemon juice, honey, mint, salt, and pepper to a bowl and whisk to combine. Slowly drizzle in the olive oil while whisking to form an emulsion. You can also use a lidded jar, tightly screwing on the cap before shaking to combine.
Grill the Fruit:
- Cut each peach and plum in half and remove the pits. You may need to slice a bit just outside the perimeter of the pit to loosen it, then use a spoon to force the pit out.
- Slice away the skin of the pineapple, then cut cross-sections about a half-inch wide. Cut around and discard the tough inner core section of each slice, or use a small cookie cutter to remove it. You will be left with pineapple rings.
- Generously brush olive oil onto both sides of the peaches, plums, and pineapple rings.
- If using a grill pan: Place it on the stove over medium to medium-high heat for several minutes to get nice and hot before beginning. Place the peaches and plums, cut-side down, on the pan and cook for several minutes, or until grill marks form. Flip each half over and cook until grill marks form on the other side. Remove to a plate to cool. Grill each pineapple ring for 3-4 minutes per side, or until grill marks appear.
- If using an outdoor grill: Heat it to within a medium range (350-375°F). Place the fruit on the grill over direct heat and close the lid. Cook for 3-4 minutes, then check the underside of the fruit for grill lines. Flip once they're visible, then grill the other side for approximately 3-4 minutes as well. Remove to a plate to cool.
Assemble the Salad:
- Once the fruit has cooled enough to handle, slice each stone fruit half into wedges and cut each pineapple ring into four segments.
- Whisk/shake up the vinaigrette to re-emulsify it.
- Arrange arugula in a serving bowl or platter. Drizzle most of the vinaigrette over the arugula and lightly toss to coat the leaves. Place the grilled fruit throughout the arugula, then scatter the almonds, feta, red onion, and prosciutto slices over top. Drizzle the remaining bit of vinaigrette over top and serve.
- The vinaigrette can be made ahead of time. Just give it a good whisk or shake before dressing the greens.
- If using a cast iron grill pan, please be careful as the handle gets very hot.
- Adding grilled chicken would turn this into great, summery main dish.
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.Food Safety and Nutrition Disclaimer