Grilled Apricot Salad

Grilled Apricot Salad


  • 1 ½ lbs (12-16) apricots, halved and pitted
  • 1-2 Tbsp J. Olive Co. Apricot Balsamic
  • ¼ cup J. Olive Co Extra Virgin Olive Oil, plus more for brushing
  • Sea salt and freshly ground pepper
  • 1 ½ tablespoons fresh lemon juice
  • 3-4 stalks of red lettuce, sliced thin
  • 5 ounces baby arugula
  • ½ pound burrata cheese or fresh mozzarella, shredded
  • 4 ounces shaved country ham


  1. Brush the apricots with EVOO and season with salt and pepper. Grill over high heat with cut sides down until lightly charred (around 5 minutes). Let cool.
  2. In a bowl, whisk the lemon juice with the 1/4 cup of oil and season with salt and pepper. Gently toss in the apricots, red lettuce, and arugula.
  3. Arrange mixture onto a platter and top with the burrata and ham. Drizzle with apricot balsamic and serve!


Adapted from this original recipe: