Grilled Summer Salad with Basil, Pepitas, Pickled Fennel and Cojita

Nothing pairs better with summer and grilled meat, especially pork, than fruit. For this summer salad, we grilled up nectarines and plums, but you can do pineapples, peaches, mangos, apricots etc. Produce aisle is the limit. Pickled fennel is easy to make and stores up nicely. Pickled anything with charred meat is a hit in my mouth.

Grilled Nectarine, Plum Salad with Pickled Fennel, Cojita and Pepitas

  • Salad greens
  • Fruit for grilling
  • Basil leaves for garnish
  • Pickled Fennel (recipe)
  • Cojita cheese
  • Sugar snap peas
  • Pepitas (roasted salted pumpkin seeds)
  • Olive oil
  • Salt and pepper

Cut up the peas into one inch chunks, chop basil into threads and pickled fennel (I did cut into about 2 in strips) and add to greens. Drizzle with a good olive oil and toss it around. Plate as desired. Slice fruit in half, remove pits and grill flesh side down until charred. Slice and place on top of prepped greens. Sprinkle crumbled cojita, pepitas and salt and pepper as needed. Reduced balsamic would tasty too!

What grilling success stories do you have?

The entire fruit is already present in the seed. Tertullian

3 thoughts on “Grilled Summer Salad with Basil, Pepitas, Pickled Fennel and Cojita

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