Grilled plums with fresh mozzarella, watercress and pistachios
Grilled Pluots with Mozzarella, Pistachios, and Basil
Prep Time
10 mins
Cook Time
4 mins
Total Time
23 mins

On the table in 15 minutes, this fresh and vibrant stone fruit salad tastes as good as it looks! Pluots are used here, but plums, peaches or nectarines are delicious substitutes.

Course: Salad, Side Dish
Cuisine: American
Keyword: mozzarella, plum, salad
Servings: 4 servings
Author: Priscilla
  • 1 bunch watercress (often labeled Upland Cress)
  • 8 ounces fresh mozzarella
  • 1/2 cup shelled unsalted pistachios
  • 2 Tablespoons fresh basil, cut into thin ribbons (chiffonade)
Sweet & Tart Pear Vinaigrette
  • 3/4 cup seasoned rice vinegar 
  • 1/4 cup Meyer lemon oil
  • 2 ripe pears, peeled, cored and cut into 1/4 inch cubes
  • 2 teaspoons agave nectar
  1. Preheat the grill to medium-high.

  2. Cut the pluots (or plums) lengthwise, twist to separate, remove the seed, and cut crosswise into slices.

    Grilled Pluot salad, grilled plum salad
  3. Spray the grill rack with cooking spray. Grill the pluto slices until grill marks are present, two minutes or so per side.

  4. Arrange the pluots on the bed of watercress, tuck slices of mozzarella among the pluots, sprinkle with basil and pistachios, and drizzle with vinaigrette.

For the Vinaigrette:
In a blender or processor, process the pears with rice vinegar and agave nectar until smooth, add the Meyer lemon oil and blend until fully incorporated.
Recipe Notes

With 5 minutes prep time and no cooking, this versatile pear emulsion can serve as a vinaigrette to dress a salad, a glaze for fish or chicken before grilling or baking, or drizzle on fruit for added zing - just add the herbs or spices that you desire.