Grilled Peach Caprese Salad

Grilled Peach Caprese Salad – a spin on a classic with grilled summer peaches, tomatoes, fresh mozzarella and salty prosciutto drizzled with balsamic and sprinkled with basil leaves.

This Grilled Peach Caprese Salad is perfect for peach season, easy enough for a no-fuss weeknight dinner and impressive enough for a party.

A beautiful combination of sweet peaches, creamy mozzarella cheese, fresh basil with a splash of tangy balsamic makes this a total knockout.

Why I love this recipe:

Grilling the peaches caramelizes their sugars and makes them even sweeter.

It’s a celebration of two delicious summer favorites.

Tasty twist on classic caprese salad.

Ingredients needed for Grilled Peach Caprese:

• fresh peaches
• tomatoes (standard or heirloom)
• extra virgin olive oil
• basil leaves
• mozzarella or burrata cheese
• balsamic vinegar (or balsamic reduction for sweeter, less tangy flavor)
• Sea salt and fresh cracked black pepper

What kind of cheese should I use?

Any fresh mozzarella cheese can be used, including buffalo or whole milk mozzarella.

Burrata, a fresh Italian cheese made from cow’s milk is also delicious in this recipe. It has a solid mozzarella outside and creamy, buttery inside.

How to remove the pit from peaches:

Use a sharp knife to slice around the peach from the top near the stem to bottom.

Next hold the peach firmly in both hands then twist each half in opposite directions until they come free. Use the tip of the knife to loosen the pit then pop it out.

Tips for grilling peaches:

1. Buy peaches that smell like fresh peach, are ripe but still firm to the touch.
2. Peaches can be sliced or cut in half.
3. Be sure to brush peaches with oil so they don’t stick to the grill.

How to make Grilled Peach Caprese Salad:

1. Grill the peaches

Preheat the grill to medium-high heat.

Slice peaches in half and remove the pits. Lightly brush them with a little olive oil, then place the peaches cut-side-down on the hot grill. Grill 4–5 minutes total turning halfway through cook time –  or until you see grill marks and the peaches start to caramelize. Don’t grill too long or the peaches will get mushy.

2. Assembling the salad:

On a large platter, layer the grilled peaches, creamy mozzarella, and fresh tomatoes. Optional: tuck in slices of prosciutto and scatter plenty of fresh basil leaves over the top.

3. The finishing touches

To garnish, drizzle the whole thing with extra virgin olive oil, a bottled balsamic glaze (or your homemade reduction—see below), a good sprinkle of sea salt, and fresh cracked black pepper.

How to make balsamic reduction (if you’re skipping bottled glaze):

In a small saucepan, pour good balsamic vinegar. Simmer over medium heat 10-12 minutes or until it reduces by half and becomes syrupy. Cool completely before drizzling.

Tips and FAQ:

• Grill pan: grill peaches indoors using a grill pan. Grilling them softens and sweetens them.
• Oil: Brush the peaches with oil so they don’t stick.
• Burrata: Use burrata instead of buffalo mozzarella or whole milk mozzarella.
• Basil Pesto over the top instead of balsamic vinegar for extra fresh herbs flavor.
• Hot honey: add a drizzle of hot honey for a sweet-spicy balance.
• Adjust olive oil and balsamic drizzle to taste.
• Heirloom tomatoes add a beautiful pop of color!
• Room temperature: for best flavor, serve cheese at room temp, peaches from warm to room temp.

What to eat with a Caprese Salad:

This salad can be served as an appetizer with crusty grilled bread main dish or side.

As a light main course, pair with simple protein like grilled chicken, fish or shrimp. As a BBQ side, it’s a refreshing, elegant side with grilled meats like flank steak or burgers.

This caprese salad also goes well with any of your favorite pasta dishes.

Enjoy!

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Grilled Peach Caprese Salad

Flavor packed summer salad and a spin on classic caprese with grilled peaches, tomatoes, fresh mozzarella and salty prosciutto drizzled with balsamic and sprinkled with basil leaves.

5 from 2 votes

Print Recipe Pin Recipe

Course Appetizer

Cuisine Italian

Servings 4

Calories

Equipment

• large plate or platter

Ingredients

  

1x2x3x

• 2-3 fresh peaches (depending on size pitted and halved
• 2-3 medium tomatoes standard or heirloom
• extra virgin olive oil
• 8 ounces fresh mozzarella or burrata sliced or torn
• 6-8 basil leaves various sizes
• 1/4 cup balsamic vinegar reduced to balsamic reduction
• 3 ounces prosciutto
• sea salt and fresh cracked black pepper

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Instructions

 

• Add balsamic vinegar to a small saucepan over medium heat. Bring to a boil then reduce heat and simmer until it reduces by about half and becomes syrupy. Set aside to cool.
• Remove pits from peaches then halve or slice (leave skins on).
• Preheat grill to medium high heat. Brush peaches with olive oil then grill cut side down 4–5 minutes total turning halfway through cook time or until you see grill marks and the peaches start to caramelize. Don’t grill too long or the peaches will get mushy.
• Remove from the grill and cool to room temp.
• Quarter or slice tomatoes and arrange on a plate or large platter with peaches and mozzarella. Tuck slices of prosciutto and scatter basil leaves over the top.
• Drizzle with olive oil and the balsamic reduction then season with sea salt and fresh cracked pepper.

Notes

To remove pits from peaches, slice around the peach from the top near the stem to bottom. Hold peach firmly in both hands then twist each half in opposite directions until they come free. Use the tip of the knife to loosen the pit then pop it out.

 

 

Nutrition

Serving: 0gCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg

Keyword grilled peach caprese, peach caprese, caprese salad, grilled peach caprese salad

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