Pop apricots on the grill for this flavorful summer salad

Grilled apricots stuffed with feta cheese are a classic summer appetizer. Why not use that same combination in a salad?

This colorful salad offers plenty of contrasting combinations; softened by grilling, the sweet-tart apricots complement the vibrant greens. Almonds and celery add crunch.

Grilled apricot and feta salad

Makes 2 large to 4 small servings

Ingredients:

4 large apricots

Olive oil

1 stalk celery, strings removed and chopped

2 cups lettuce, shredded

2 cups spinach, roughly chopped

For balsamic vinaigrette:

2 tablespoons extra virgin olive oil

2 teaspoons balsamic vinegar

½ teaspoon seasoning salt

2 teaspoons sugar

For salad:

¼ cup feta cheese, reserving half for topping

2 tablespoons almonds, chopped

2 tablespoons raisins

Instructions:

Heat grill to medium.

Halve apricots and remove pits. Dip both the cut sides and skin sides in olive oil. Grill apricots, cut side down, until almost soft, 3 to 4 minutes. Remove from the grill and set aside.

In a large bowl, combine chopped celery, lettuce and spinach.

Make vinaigrette: In a small bowl or covered jar, mix extra virgin olive oil, balsamic vinegar, seasoning salt and sugar.

Add vinaigrette to the salad bowl and lightly toss the greens.

Cut grilled apricot halves in half again. Add apricots, half the feta cheese, the almonds and the raisins to the salad bowl; toss lightly.

Serve on plates or bowls. Use remaining feta as garnish.