This Rocket Salad with Raw Apricots and Feta is full of tangy, bright stone fruit, heart-healthy nuts and salty cheese—one of the best salads to customize for picky palates.
Another sure sign that summer has arrived is the abundance of gorgeous stone fruit that you find in your supermarket and greengrocer. Stone fruits are so-called because the seed inside them is very large and hard.
Did you know the deeper the colour of an apricot, the higher its content of beta carotene which gets converted to vitamin A needed for good vision.
Change it up for everyone to love!
The beauty of this salad is that is oh so versatile and can be easily adapted for everyone to enjoy.
- Don’t like apricots – swap them for any stone fruit that takes your fancy such as nectarines, peaches, plums or even cherries.
- Can’t stand peppery rocket use any leafy greens that you prefer such as baby spinach, any lettuce mix or even massaged kale are all great substitutions.
- Not a fan of feta, try some goats cheese, creamy burrata or fresh mozzarella
- Have a nut allergy change the almonds for seeds such as sunflower, pumpkin or linseeds.
- Don’t like almonds try some other nuts such as roasted hazelnuts, creamy macadamias or buttery pecans instead.
- If you are looking for something more substantial add some dressed lentils or cooked quinoa.
- For a vegan or paleo option swap the feta for a creamy and delicious avocado.
- If you are a die-hard carnivore then add some shredded chicken, beef or pork.
How to make this salad
Preheat your oven to 180ºC (350ºF).
Line a baking tray with baking paper and arrange your nuts on top so they spread out evenly and are not touching.
Place the tray with the nuts in the middle of your oven and roast for 8-10 minutes. Stirring occasionally so that they brown evenly, your nuts should be golden brown and fragrant.
Remove from the oven and transfer immediately to a cold plate to stop the cooking process.
Wash your rocket and removed any damaged or wilted leaves, either pat dry or spin in a salad spinner to remove excess water.
Wash your apricots and pat dry, cut in half remove the stone and then quarter.
Place your rocket leaves, apricot quarters, crumbled feta in a large mixing bowl, season with sea salt and cracked black pepper and add the olive oil. Toss your salad gently until the leaves are well coated with the oil and the feta and apricots are distributed throughout.
Arrange in a salad bowl, scatter the cooled roasted almonds on top and drizzle the balsamic glaze on top. Serve and enjoy!
Serving Suggestions & tips
For something, a little bit different try chargrilling your apricots on a barbecue or grill pan before adding them to your salad.
This refreshing little salad makes a perfect starter as a prelude to a dinner party or is wonderful with some grilled chicken for a light lunch.
Serve it with a perfectly roasted chicken or a crisply roasted pork belly done on your barbecue to take the heat out of the kitchen.
Try some more of our stone fruit salads...
- 4 cups baby rocket (approximately 80 grams)
- 6 small apricots (approximately 380 grams)
- ½ cup crumbled feta (approximately 60 grams
- ¼ cup almonds, roasted
- 4 tbsps olive oil (extra virgin)
- 2 tbsps balsamic galze
- Sea salt and cracked black pepper
- Preheat your oven to 180ºC (350ºF). Arrange your nuts on a lined baking tray and place in the middle of your oven and roast for 8-10 minutes until they are golden brown. Remove and transfer to a cool plate.
- Wash your rocket and removed any damaged or wilted leaves, either pat dry or spin in a salad spinner to remove excess water.
- Wash your apricots and pat dry, cut in half remove the stone and then quarter.
- Place everything (except the almonds) in a large mixing bowl, season and toss until well combined
- Arrange in a salad bowl, scatter the cooled roasted almonds on top and drizzle the balsamic glaze on top. Serve and enjoy!
- To make your own Balsamic Glaze.