Grilled Stone Fruit and Zucchini Salad with Toasted Almonds | CUESA

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Grilled Stone Fruit and Zucchini Salad with Toasted Almonds


Frances Wilson, The Field Kitchen

This recipe was demonstrated for CUESA’s Market to Table program on June 24, 2018.

Makes 6 servings


½ cup raw almonds
2 tablespoons white wine vinegar
¼ teaspoon Dijon mustard
1 tablespoon honey
1 tablespoon finely chopped parsley
½ cup extra virgin olive oil, plus a bit more for grilling
Salt and freshly ground black pepper
1 pound zucchini cut into ¼ inch thick slices
3 large ripe peaches or other stone fruit
¼ cup thinly sliced spring onions
½ pound arugula or other salad greens
¼ pound feta cheese, crumbled
¼ cup torn mint leaves


Preheat oven to 350°F. Spread almonds on a baking sheet and toast for 8-10 minutes, or until golden brown and fragrant. Set aside to cool and then roughly chop.

In a small mixing bowl or mason jar, whisk or shake together the vinegar, mustard, joney, parsley, and olive oil. Season to taste with salt and pepper.

Heat a grill pan or grill. Brush the zucchini with a bit of olive oil and season with salt and pepper. Cook on the grill or grill pan for about 3 minutes per side, or until tender but toothsome. Remove from the grill and toss with a bit of the dressing.

Halve the peaches and remove the pits. Toss with a bit of olive oil. Grill the peaches until they are marked and warm.

Toss the spring onion, arugula and some of the dressing together in a bowl. Season to taste.

Place a handful of dressed greens on each plate and arrange the grilled zucchini and peached on top. Sprinkle with toasted almonds, feta, and mint.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »