Wherever you look, plums, apricots, peaches and tomatoes are in season. Although often enjoyed on their own, these high-season fruits also pair beautifully. The idea that “what grows together comes together” shines here – these stone fruits (yes, tomatoes are fruits too!) overlap at their peak, making them ideal for both sweet and savory dishes like this vibrant stone fruit salad. This recipe is a simple, flavorful way to capture the season, perfect for a fresh lunch or a standout side at your next backyard barbecue or picnic.
Active time: 15 minutes | Total time: 25 minutes
Grilled stone fruit salad
Ingredients
- 2 lbs tomatoes (a mix of small heirloom and cherry tomatoes), halved
- 1 lb. ripe stone fruits (a mix of plums, apricots, plums, peaches, and/or nectarines), sliced
- 1/4 cup olive oil, divided
- 2 tablespoons maple syrup
- 1/8 teaspoon salt
- 1 tablespoon lemon peel
- 1/3 cup toasted almonds, coarsely chopped
- 2 tablespoons capers, rinsed and drained
- 1/3 cup fresh chives, thinly sliced
- 8 oz. ciliegine mozzarella, torn in half
- 1/4 cup basil leaves, torn
Directions:
Preheat a grill or grill pan to medium heat. Halve or slice all tomatoes and stone fruit, aim for a colorful mix and cut everything to roughly the same size, using cherry tomatoes as a guide. Set half the tomatoes and stone fruit aside.
In a large bowl, gently toss the remaining tomatoes and stone fruit with 2 tablespoons olive oil, maple syrup, and salt. Place the fruit cut side down on the grill, use a grill basket or skewer for smaller pieces. Grill for 6-10 minutes, turning occasionally, until soft, slightly charred and starting to caramelize. Transfer to a plate and let cool slightly.
When you are ready to serve, combine the grilled and raw fruits in a large bowl. Drizzle with the remaining 2 tbsp olive oil and lemon zest and gently toss with most of the almonds, chives and basil along with all the capers and mozzarella. Top with the remaining almonds, chives, basil and serve.
Serves: 8 | Serving size: 3/4 cup
Nutrition (per serving): Calories: 286; Total fat: 17g; Saturated fat: 5g; Monounsaturated fat: 7g; Polyunsaturated fat: 2g; Cholesterol: 15mg; Sodium: 172mg; Carbohydrate: 24g; Dietary fiber: 8g; Sugar: 15 g; Protein: 14g
Nutritional bonus: Calcium: 33%; Iron: 22%; Potassium: 991mg; Vitamin A: 174%; Vitamin C: 225%
Originally published: September 22, 2017; Updated: March 2026