Say hello to my new favorite salad.
I’ve declared a new life rule:
If vegetables have never been your thing, you are allowed to find new favorite salads all the time. It’s completely acceptable and far from basic.
I’m really into apricots right now.
Fresh apricots — not the dried ones — are juicy and bright and irresistible when ripe. They’re sweet, fragrant and perfect for grilling. I can’t get enough of them.
This salad brings together grilled, caramelized apricots and sweet corn with peppery baby arugula, plenty of fresh mozzarella (burrata would be fantastic), buttery sliced avocado and crunchy salted roasted pistachios. A honey-lime vinaigrette ties it all together.
As salads go, this one is a standout. It’s bright and flavorful without being heavy, which makes it versatile: serve it as a starter at a party, a first course for dinner, or scale it up for a filling lunch or light dinner that doesn’t rely on heaps of protein or fried toppings.
We’ve been enjoying this on the patio the last few weeks. While I’ve tweaked it slightly from night to night — sometimes adding a bit of grilled chicken or a drizzle of BBQ — the core of grilled apricots, charred corn, creamy cheese and crunchy pistachios remains the same. It’s easy, quick and refreshingly satisfying.
Grilled Apricot, Corn and Arugula Salad
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Ingredients
- 2 large ears of corn, shucked
- 1 tablespoon olive oil
- 4 apricots
- 1/4 teaspoon coarse sea salt
- 1/4 teaspoon black pepper
- 6 cups baby arugula greens
- 12 ounces fresh mozzarella
- 1 avocado, sliced
- 1/3 cup pistachios, coarsely chopped
Fresh lime and honey vinaigrette
- 1/4 cup red wine vinegar
- 4 tablespoons lime juice
- 1 1/2 tablespoons honey
- 2 garlic cloves, finely minced or pressed
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup extra virgin olive oil
Instructions
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To grill the corn, rub the ears with the olive oil. Grill the corn (husks off) until golden or charred to your liking, turning as needed. Remove from the grill, let cool slightly and slice the kernels off the cob.
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Slice the apricots in half and remove the pits. Place cut-side down on the grill for a few minutes until caramelized and marked. Let cool slightly, then slice into halves or quarters. Season the corn and apricots with a little salt and pepper.
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Arrange the arugula in a large bowl or platter, season with salt and pepper and toss with some of the dressing. Top with apricots, grilled corn, mozzarella and avocado. Drizzle with remaining dressing and sprinkle with pistachios. Serve immediately.
Fresh lime and honey vinaigrette
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Whisk together the vinegar, lime juice, honey, garlic, oregano, salt and pepper. Whisk while streaming in the olive oil until emulsified. The dressing keeps in the fridge, sealed, for about a week — it often makes more than you need, so consider doubling if you like extra.
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