Grilled Pluot Tomato Salad

Recipe from Chef San Shoppell 
Serves 4

Start to Finish Time: 20 minutes


4 pluots, cut into wedges (about 1 ½cups)
1 pint Cherry Tomatoes, cut in half
1 medium sweet onion, thinly sliced
1 cup Purslane leaves, or arugula
16 fresh mint leaves, chiffonade
1/2 cup Feta cheese crumbles
2-3 Tbsp Apple Cider Vinaigrette (Recipe below)
Salt, to taste
Fresh ground Black Pepper, to taste


 Heat the grill or a heavy bottom frying pan, griddle, or skillet to very hot.

Place the wedges of fruit on the hot grill or pan, turn to grill each side.

Remove the heat to cool on a plate. Cut the wedges into bite size pieces.

Reserving some of the mint for garnish, in a medium bowl, gently toss together all the ingredients with the vinaigrette.

Season to taste with salt and pepper.

Best to be served immediately.




Apple Cider Vinaigrette

Yield: 1/4 cup

2 Tbsp Apple Cider Vinegar (1 oz)
7 Tbsp Extra Virgin Olive Oil (3.5 oz)
1 tsp Agave syrup
salt and white pepper, to taste


Whisk olive oil into vinegar

Add Agave syrup

Season with salt and pepper

Short cut: Shake all ingredients together in a tightly covered jar.


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