Arugula Salad With Grilled Apricots and Pistachios Recipe (2024)

Fabulous combination of tastes! Fresh apricots mandatory. Sharper vinegar flavor than with sherry and balsamic alone and less olive oil is better. More pistachios---and have to be roasted. Saltiness and sharpness of feta work best.

I seared the apricots in my cast iron pan with in a bit of olive oil and butter, sprinkled on the toasted pistachios and served them with cheese (no salad or dressing.). They were fabulous - next time I'll try them with the arugula.

I used Pomegranate Vinegar as I had no Sherry Vinegar. It gave a bit sweeter dressing against the bitter arugula and was very good. I agree with Bill about less olive oil and more pistachios (I used Trader Joes dry roasted with no added salt) I also used goat cheese but would like to try it with feta. Delicious.

Great template recipe. I made it with peaches.

just great. i am thinking that the next time i would cut the apricots into 4's. a little less unwieldily. and more of the nice grilled surface. i was sloppy and added all the pistachios at once but it didn't seem to matter at all.
i have the spiky arugula from my garden and it is delicious and very spicy.

Buy the apricots the same day or just a day before. If they are overripe they will not sear well. Used champagne vinegar instead of sherry and it was delicious.

Perfectly delicious. I used nectarines instead of apricots and omitted the cheese.

I used peaches instead of apricots and mesclun rather than arugula but it was delicious! And so pretty.

I skipped the feta and instead used it as a foundation for some fresh grilled halibut. Just salt, pepper, and olive oil on the halibut and grilled 4 minutes per side at medium/high heat. Plated this salad without the cheese and two apricot halves, fish on that. Loved it.

I really enjoyed this salad. Found ripe apricots at the store, and the grilling brought out wonderful flavors in the fruit. I did note that the fruit tended to stick to the grill - I would oil the grill as well as the fruit next time. In addition to the recipe ingredients, we added some grilled chicken on top to add a bit more protein.

Huge hit. Used peaches, which I “grilled” in a panini press.

Easy recipe that makes the most of seasonal nectarines! Agree with another note to get nectarines on the firmer side — the riper ones got quite soft on the grill. The vinaigrette was a little mismatched for me, next time I’d opt for something lighter with champagne vinegar, EVOO and lemon juice.

Folowed the recipe nd added a halved heritage tomato to the grilling with the apricots—double yum!

Definitely better with peaches!

I should have heeded the advice in the comments about oiling the grill pan in addition to the apricots because mine stuck too. I followed the recipe as written except added a 1/2 c of pistachios instead of 1/4 c. Very good. Don’t throw all the dressing at once to see if you need it all. I would have used less. Live and learn.

This is delicious! I made the dressing with balsamic and blackened the apricots in a saute pan with some oil. The combination with the feta and pistachios and arugula is truly spendid!

This is wonderful, I have been making it for years. It’s also delicious with nectarines, which extends its seasonal time frame....

Very good! We used white balsamic vinegar and co*cktail sherry for the dressing, and a salad blend. We also grilled some chicken tenders as an accompaniment. Next time I will do a better job of hunting down sweet apricots.

I used dried apricots and sliced them and let them soak in the dressing as I prepared the tuna. I added more basil, and did not use cheese, and served it as a base for grilled tuna. Awesome! (And really pretty presentation)

Wonderful, delicious, colorful salad. Makes a big impression yet so easy to produce. I have shared the recipe many times.

Fabulous recipe. Made a big hit when I served it. I've served it many times now due to a productive backyard peach tree. Everyone loves it. So easy. So fast. Such a big impression!

Eveyone loved this one.

What a great salad - only thing I changed was the amount of olive oil - reduced it - never thought you could improve on a good apricot but the taste of the fresh apricots was over the top - have made this twice 2nd time added a cold piece of grilled cooper river salmon - yeah to summer.

I made this last weekend with nectarines; apricots are not yet available in-season. It was fantastic--definitely a go-to summer recipe for any stone fruit. I added feta but didn't think the cheese was necessary. Would be great for a main entree with a simple grilled chicken on-top.

Made this salad today for a group of friends in Catalunya (Spain). Apricots have been running rather bitter this year, so I substituted "Saturn" peaches. Used a good portion of the local formatge de cabra (goat cheese), too. The results were stunning, and my Catalan friends asked me to share their enthusiasm with NYTimes readers!