This lighter-than-air Giada Grilled Stone Fruit Salad with Orange-Herb Vinaigrette is such a refreshing treat. I make it with ingredients like nectarines, plums, and fresh basil, and the flavors come together so perfectly.

It’s one of those recipes that feels fancy but is actually super simple to prepare. It takes about 40 minutes to make, and it’s perfect for when I want to serve something that’s both delicious and satisfying. Plus, it makes enough for a crowd, so there’s plenty to share!

Recipe Ingredients

For the Vinaigrette

• Juice of 1 medium orange
• 2 teaspoons apple cider vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon raw honey
• 1 tablespoon finely chopped fresh basil leaves
• 1 teaspoon finely chopped fresh thyme leaves
• ¾ teaspoon kosher salt
• ⅛ teaspoon freshly ground black pepper
• ¼ cup extra-virgin olive oil

For the Fruit

• 2 medium nectarines, pitted and halved
• 2 medium apricots, pitted and halved
• 2 medium plums, pitted and halved
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

For the Salad

• 4 cups baby arugula
• 1 pint cherry or grape tomatoes
• ¼ cup toasted walnuts (chopped)

How To Make Giada Grilled Stone Fruit Salad with Orange-Herb Vinaigrette

Make the Vinaigrette

1. Whisk Together Orange Juice and Herbs: Grab a medium bowl and whisk together the orange juice, apple cider vinegar, Dijon mustard, honey, finely chopped basil and thyme, kosher salt, and freshly ground black pepper. Make it smooth!
2. Slowly Add the Olive Oil: While continuously whisking, slowly pour in the olive oil. Whisk until it’s fully incorporated and looks silky.

Grill the Fruit

1. Prepare the Fruit: Drizzle the cut fruit with olive oil, sprinkle with kosher salt and freshly ground black pepper, and toss to coat.
2. Grill to Perfection: Grill the fruit until it’s nicely charred and slightly softened – about 2 minutes per side.

Assemble the Salad

1. Arrange the Salad: Arrange the grilled fruit, cherry or grape tomatoes, and chopped walnuts over the arugula.
2. Drizzle with Vinaigrette: Drizzle the vinaigrette over the salad and toss gently to coat.

Recipe Tips

• Grill-Perfect Fruit: For beautifully charred stone fruit, make sure to preheat your grill to medium-high heat and oil the grates to prevent sticking. Grill the fruit for 2-3 minutes on each side, until it’s tender and slightly caramelized.
• Vinaigrette Variations: Take the Orange-Herb Vinaigrette to the next level by swapping out the orange zest for lemon or lime zest, or adding a pinch of red pepper flakes for a spicy kick. This will not only add depth but also a fresh twist to the classic vinaigrette.
• Make It a Main Course: Transform the Giada Grilled Stone Fruit Salad into a satisfying main course by adding some crumbled goat cheese, toasted almonds, or grilled chicken. This will add protein and texture, making it perfect for a light lunch or dinner.
• Stone Fruit Substitutions: Don’t be afraid to experiment with different types of stone fruit, such as peaches, nectarines, or plums. Each variety will bring its unique flavor and texture to the salad, so feel free to mix and match to find your favorite combination.
• Freshness Matters: To ensure the best flavor and texture, choose the freshest stone fruit available and handle it gently to prevent bruising. This will make a huge difference in the overall quality of the salad, so take the time to select the ripest and most fragrant fruit.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Farro Salad With Tomatoes And Herbs
• Giada Smoked Trout Frittata
• Giada Chicken With Preserved Lemon And Herbs