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Farmer’s Market Salad with Grilled Fruit

by Kayla Grossmann

You know you’ve hit the height of summer when simply the thought of standing over the stove to make dinner makes you sweat. We created this recipe for a Farmer’s Market Salad with Grilled Fruit for just those nights!

By prepping quick grilled chicken breasts and leaning into the fresh vegetables that are in abundance at farmer’s markets and farms everywhere right now, we can get dinner on the patio without breaking a sweat (almost!).

Also, if you participate in a weekly CSA, this recipe is a perfect way to use up a whole bunch of those goodies in one meal.

For this salad recipe, our goal was to keep the focus on the glorious, vibrant fruits and vegetables that are in season right now. Feel free to swap in and out with what’s looking gorgeous at the market this weekend!

We added some grilled chicken for protein and torn sourdough croutons for crunch, but they’re all optional. You could always add some legumes or toasted nuts instead to keep it vegetarian or gluten-free!

For the dressing, we mixed up a simple creamy balsamic vinaigrette, since that pairs beautifully with the grilled fruit.

How to Make this Farmer’s Market Salad with Grilled Fruit

We’ll start by making the croutons. Rip your bread into small bite size pieces - anything from sourdough to baguette to old hamburger buns will work wonders here. Toss them with some seasoning and olive oil and toast in a 375 degree oven until golden brown.

Next, mix up your dressing. We’ll whisk together olive oil, balsamic vinegar, greek yogurt, garlic , Dijon, salt and pepper. Alternatively, add all the ingredients to a mason jar and give it a good shake!

Now, we’ll prepare the chicken and fruit for the grill. Slice the chicken in half to create thinner breast pieces - this helps them cook more evenly (and quickly to minimize your time in front of the hot grill). Season the chicken with salt and pepper and drizzle with olive oil and balsamic vinegar. Cut the fruit in half, remove the pits and drizzle with olive oil and a sprinkle of salt and pepper.

Finally, we’ll grill up the chicken and fruit for just a few minutes. Let it rest for a few minutes, then put it all together with your gorgeous farm fresh veggies! Add the croutons, drizzle the dressing on top and enjoy!

Farmer’s Market Salad with Grilled Fruit

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serves 2

1 head lettuce

1 cucumber

3 radishes

1 cup snap peas

2 scallions

2 peaches, apricots, plums or other stone fruit

1 lb chicken breast (optional)

1 tablespoon olive oil, separated

1/2 tablespoon balsamic vinegar

Salt and pepper

Sourdough Croutons

1 cup sourdough bread cubes

1 tablespoon olive oil

1/4 teaspoon Italian seasoning

Pinch of salt and pepper

Balsamic Vinaigrette

3 tablespoons olive oil

3 tablespoons balsamic vinegar

3 tablespoons greek yogurt

1 tablespoon pure water

2 cloves garlic, pressed

1 teaspoon Dijon mustard

1 teaspoon maple syrup

salt and ground black pepper to taste

Instructions

To make the croutons: Rip your bread into roughly 1-inch sized pieces and place on a small sheet pan. Toss with the Italian seasoning, salt and pepper. Drizzle with olive oil and toss with your hands to coat. Preheat the oven to 375 and toast for 10-12 minutes until golden brown and toasted

Prep the dressing: In a small bowl or mason jar, whisk (or shake) together all dressing ingredients.

Prepare the chicken and fruit for the grill: Slice the chicken in half to create thinner breast pieces. Season the chicken with salt and pepper and drizzle with olive oil and balsamic vinegar

Cut the fruit in half and remove the pits. Drizzle the cut side of fruit with olive oil and a sprinkle of salt and pepper.

Heat the grill to medium high and grill the chicken for 4-5 minutes on each side until cooked through.Place on a cutting board and let rest for at least 5 minutes before slicing. While the chicken is resting, lower the grill heat and grill the fruit cut side down for 1-2 minutes each until they get nice grill marks.

Plate the lettuce, sliced cucumber and radishes, snap peas, scallions, and top with the croutons, sliced chicken and grilled fruit halves. Drizzle with creamy balsamic vinaigrette and enjoy!

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