Grilled Stone Fruit Salad with Feta and Honey

Grilled Stone Fruit Salad with Feta and Honey
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About This Recipe

Napa Valley, a region renowned for its sprawling vineyards and world-class wines, is also a culinary haven for those looking to explore fresh produce and innovative dishes. Tapping into this rich heritage, I've crafted a dish that perfectly mirrors the flavors of Napa: the Grilled Stone Fruit Salad with Feta and Honey.

The Beauty of Stone Fruit Salads

Stone fruits, like peaches, nectarines, and plums, carry the essence of summer within them. When selecting the perfect ingredients for a fruit salad recipe, these fruits are hard to beat. They carry a natural sweetness that becomes even more pronounced and nuanced when grilled. If you've never ventured into grilling fruits for your salad recipes for dinner, this stone fruit salad is an ideal place to start. The process not only amplifies their natural sugars but imparts a smoky depth, creating a perfect contrast when paired with the salty feta cheese. Add a generous honey drizzle, and you have a dish that dances between sweet, salty, smoky, and fresh.

Incorporating Grilled Elements

While the grilled peach salad stands as a delight on its own, consider coupling it with other grilled components. Grilled poultry or fish, sourced from reputable local markets or farms, pairs seamlessly with the fruity undertones. If you're brainstorming bbq salad ideas or looking for the best bbq salads to elevate your summer gatherings, this grilled peach and feta ensemble undoubtedly tops the list.

Perfect Partners for Your Grilled Salad

A chilled quinoa mix or a crisp leafy green salad would be a refreshing side dish, complementing the warmth and depth of the grilled fruit. And for dessert? A zesty lemon sorbet or a scoop of creamy vanilla ice cream topped with a wine-infused berry compote is an impeccable choice.

Being in Napa, it's almost imperative to introduce wine into the equation. This grilled stone fruit salad finds its match in a cold Sauvignon Blanc or a fragrant Viognier. For those keen on embracing the local spirit, sourcing your wine and ingredients from community treasures like the Oxbow Public Market can make the experience even more authentic.

Embracing Napa Valley's Culinary Landscape

Beyond its exceptional wines, Napa Valley promises a spectrum of gastronomic experiences. Whether it's the tranquility of vineyard tours, the richness of wine tastings, or the local flavors of farm-to-table restaurants, this region is a dream for every food and wine lover. Numerous cooking workshops in the area also offer insights into crafting dishes like the grilled stone fruit salad, ensuring you have all the tools you need to recreate this masterpiece at home.

As you indulge in this recipe, let the flavors transport you to the heart of Napa. The sun-kissed vineyards, lush orchards, and the vibrant local markets. Here's to your delicious, Napa-inspired culinary adventure! 🍷🍑

Hero Ingredient Spotlight: Stone Fruits

Stone fruits are the heroes of the summer season. Characterized by their fleshy pulp and a stone or pit at their center, these fruits include peaches, nectarines, and plums. Originating from Napa's abundant orchards, these fruits not only offer a sweet and tangy flavor but also come packed with essential nutrients like vitamins A and C, dietary fiber, and antioxidants. When grilled, stone fruits caramelize, intensifying their sweetness and adding a smoky nuance. This delightful transformation makes them perfect for savory dishes, especially when paired with contrasting ingredients like tangy feta cheese.

How to Grill Stone Fruits Perfectly

  1. Select Ripe Fruits: Choose fruits that yield slightly to gentle pressure. Avoid those with blemishes or overly soft spots.
  2. Prep the Grill: Ensure the grill grates are clean and oil them lightly to prevent sticking.
  3. Cut and Pit: Slice the fruit in half and remove the stone. Lightly brush the cut side with olive oil.
  4. Grill with Precision: Place the fruits, cut side down, on the grill over medium-high heat. Watch closely and turn once they exhibit deep grill marks, usually after 4-5 minutes.
  5. Cool and Dice: Allow the grilled fruits to cool before dicing them into bite-sized pieces for your salad.

FAQs about Grilled Stone Fruit Salad

  1. Can I use other fruits for this recipe? Certainly! Apricots and cherries are also stone fruits that can be integrated into this salad for added variety.
  2. How do I store leftover salad? This salad is best enjoyed fresh. However, if you must store leftovers, place them in an airtight container and refrigerate for up to 2 days.
  3. Any suggestions for honey substitutions? Maple syrup or agave nectar can be used as alternatives, but honey's natural sweetness pairs exceptionally well with the grilled fruits.
  4. I'm allergic to dairy. What can replace feta cheese? You can opt for vegan feta cheese or sprinkle some toasted nuts like almonds or walnuts for a dairy-free crunch.
  5. Do I need any special tools for grilling? A basic grill setup is sufficient. However, a grill pan or a cast-iron skillet can also be used for stovetop grilling.

Tips for Success

  1. Oil the Grill: Before grilling, always oil your grill grates. This prevents the fruits from sticking and ensures easy turning.
  2. Balanced Flavors: The beauty of this salad lies in the balance of sweet, tangy, and salty flavors. Adjust the quantity of feta cheese and honey to your preference.
  3. Serve Cold: To elevate the flavors, consider chilling the grilled fruit in the refrigerator for about 10-15 minutes before assembling the salad. This ensures a refreshing bite every time.

Grilled Stone Fruit Salad with Feta and Honey encapsulates the flavors of Napa Valley in one delicious dish. Pair it with a chilled glass of Napa Valley Sauvignon Blanc or Viognier for a gastronomic experience like no other.

Recipe Overview

Grilled Stone Fruit Salad with Feta and Honey
Lily Anderson
6 servings
Calories Per Serving:
Prep Time:
Cook Time:
Total Time:

Ingredients List


  • 4 ripe peaches, pitted and halved
  • 4 ripe nectarines, pitted and halved
  • 4 ripe plums, pitted and halved
  • 1 tablespoon olive oil
  • 1 cup crumbled feta cheese
  • 1/4 cup honey
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh basil
  • Salt and pepper, to taste

Step-by-Step Directions

  1. Preheat your grill to medium-high heat.
  2. Brush the cut side of the stone fruit halves with olive oil.
  3. Place the fruit halves, cut side down, onto the grill. Grill for 4-5 minutes or until they have grill marks and are slightly softened.
  4. Remove the fruit from the grill and let it cool for a few minutes. Once cooled, cut the fruit into bite-sized pieces.
  5. In a large bowl, combine the grilled stone fruit, feta cheese, mint, and basil. Gently toss to combine.
  6. Drizzle honey over the salad and season with salt and pepper to taste. Serve immediately.

Share Your Results

Was it everything you dreamed it could be? Let me know how it turned out for you and share a picture on social media with the hashtag #LilyCooksNapa

Hello and welcome to Napa Home Chef! We're thrilled you're joining us to explore the vibrant world of wine country cooking. Our team has crafted bold, creative recipes inspired by Napa Valley's lush landscapes, bountiful harvests, and world-renowned wines. We hope you enjoy the journey with us!

Get ready to experience the rich flavors and unique culinary delights that embody the essence of wine country living. Happy cooking!

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