This just might be your new favorite summer salad recipe. Don’t let apricot season pass you by without making this simple salad with apricots! 

 Meet my new favorite summer salad. Last night was pizza night. And while pizza night usually means I eat way too much pizza, this time all I cared about was this delicious salad. The next time you fire up the grill, be sure to throw some apricots on for your salad. Grilling makes sweet summer apricots even sweeter. Grilled apricots are the perfect complement to salty Gorgonzola, peppery arugula, and crunchy candied walnuts.


I drizzled this salad with my favorite oil and vinegar: basil-infused extra virgin olive oil and syrupy 25-year-old balsamic from il Fustino. il Fustino is a Santa Barbara company, but you can get their goodies online here. The pomegranate vinegar is another favorite of mine. 
I cannot recommend these oils and vinegar enough – they take salad to another level of deliciousness and are great for dipping bread, drizzling over strawberries, I could go on and on… 


Yield: Serves 6

Arugula Salad with Apricots

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

This mouthwatering summer salad is perfect for apricot season. With peppery arugula greens, tangy gorgonzola, crunchy walnuts and juicy sweet grilled apricots.

A summer salad of arugula, grilled apricots, gorgonzola, and nuts on a white plate.


  • 6 apricots, halved and pitted
  • 3 cups arugula
  • Extra virgin olive oil
  • Good quality balsamic vinegar (il Fustino 25 year balsamic recommended)
  • 1/4 cup crumbled Gorgonzola cheese
  • 1/4 cup candied walnuts
  • Extra virgin olive oil
  • Good quality balsamic vinegar (il Fustino 25 year balsamic recommended)


  1. Heat grill or grill pan over medium-high heat. Drizzle apricot halves with extra virgin olive oil. Place on the grill and cook until dark grill marks appear, about 2 minutes per side. Remove from heat.l
  2. Place arugula in a salad bowl and drizzle with extra virgin olive oil and balsamic vinegar. Toss to coat. Top arugula with cheese, walnuts, and grilled apricots.