Grilled Peach Caprese

Grilled Peach Caprese ~ grilled sweet peaches, summer tomatoes, fresh mozzarella or burrata, salty prosciutto, basil and a drizzle of balsamic reduction. A delicious update to a classic.  

I originally published this recipe in 2015 as one of my first recipes, so if you’ve been following since then maybe you remember it and notice a couple of changes; maybe you’ve even made this recipe. If not, for the love of summer, add it to the top of your list.  

This salad needed better photos that show how much I love this recipe. I love it in the way Oprah expressed her love of bread in the Weight Watcher commercials and because of that, I want you to love Grilled Peach Caprese, too.

Don’t ask me why ~ I guess it’s (another) one of my crazy quirks, but in my *humble* opinion this salad begs to be eaten outside. Maybe it’s the combination of summer tomatoes, sweet peaches made even sweeter by grilling, fresh mozzarella or my new fixation burrata, basil, some salty prosciutto, a drizzle of olive oil and balsamic reduction.

Whatever the reason, grab of glass (or bottle) of your favorite wine, head outside to the patio and enjoy some of summer’s finest. 

If you read last week’s post, you know I participated in a 5 day Clean Eating Challenge so maybe you’re wondering ~ what’s with all that cheese ~ did she give up? Everything in moderation, my friend. Everything in moderation. Life’s short.

I also mentioned ⇑ that I updated the recipe switching out mozzarella for burrata. Mozzarella or burrata ~ whichever you use, there’s no wrong answer here. I also added some prosciutto for a light salty contrast to the sweet peaches. So it’s now a Grilled Peach Caprese salad. . . and more.

Grilled Peach Caprese Ingredients:

• 2 peaches slice in half, skin on and pitted
• 8 ounces fresh mozzarella OR burrata halved
• 4-5 vine ripened tomatoes
• 3 ounces prosciutto
• basil – small bunch
• olive oil for drizzling
• 1/4 cup balsamic vinegar
• coarse sea salt
• fresh cracked black pepper

Start with the freshest ingredients you can find. A farm stand is a great option for the tomatoes and peaches. Maybe you’re even growing your own tomatoes or you have a neighbor giving them away like we often do. I happened to have a few grape tomatoes, so I tossed them, too ~ it’s an easy, practically no rules kind of salad. 

I’m happy to report my basil plants (yes plural) are in full cooperation mode so I snipped what I needed but you can buy fresh basil at any grocery store.  

Grilling the peaches caramelizes their sugars and makes them even sweeter. Combined with the cheese, fresh tomatoes, prosciutto, basil and a drizzle of tangy balsamic reduction ~ well, I’m calling it an appetizer, but feel free to eat it as a meal. I have and will again. 

Instructions:

Add the balsamic to a small saucepan over medium high heat. Bring it to a boil then reduce the heat to low and let the balsamic simmer 10-15 minutes until it reduces and becomes a glaze then set it aside to cool. 

Tip: a drizzle of balsamic right from the bottle works well too if you prefer. 

To remove the peach pit, slice around the peach from the top near the stem to bottom. 

Hold the peach firmly in both hands then twist each half in opposite directions until they come free. Remove the pit by loosening it with the tip of a knife.

Grilling:

Brush the peaches with olive oil then grill them cut size down over medium heat 4-5 minutes until you can see the grill marks. Don’t grill too long or the peaches will become mushy.  

Next quarter the tomatoes and arrange on a plate with the cooled peaches, mozzarella or burrata and prosciutto. Scatter small basil leaves on top of the salad; slice and scatter larger leaves into strips. 

This is how the salad looks without the balsamic. Good, but we’re not there yet.

Drizzle the salad with olive oil and the balsamic glaze then season with sea salt and fresh cracked black pepper. This salad is everything I love about summer flavors. Enjoy with a nice glass of red or Rosé. Cheers! 

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Grilled Peach Caprese

Peaches grilled and caramelizaed, sliced tomatoes, fresh mozzarella or burrata, prosciutto, basil and balsamic reduction ~ the perfect summer salad. 

Print Pin Rate

Course: Appetizer

Cuisine: Italian

Keyword: Peach caprese salad

Servings: 2

Ingredients

• 2 peaches slice in half skin on and pitted
• 8 ounces fresh mozzarella OR burrata halved
• 4-5 vine ripened tomatoes
• 3 ounces prosciutto
• basil – small bunch
• olive oil for drizzling
• 1/4 cup balsamic vinegar
• coarse sea salt
• fresh cracked black pepper

Instructions

• Start with the balsamic reduction while you prep the rest of the salad. Add the balsamic to a small saucepan over medium high heat. Bring it to a boil then reduce the heat and let the balsamic simmer until it reduces and becomes a glaze then set aside.
• For the peaches, slice around the peach from top to bottom, with the stem area being the top.
• Hold the peach in your hands and gently twist each half in opposite directions until they come free. Remove the pit by loosening it with your finger or the tip of a knife.
• Brush the peaches with olive oil then grill cut size down over medium heat 4-5 minutes or until you have some nice grill marks. Don't grill longer than 5 or the peaches will be mushy.
• Next quarter the tomatoes and arrange on a plate with the peaches, mozzarella or burrata and prosciutto. Small basil leaves can be scattered on top of the salad. Otherwise, slice the leaves into strips.
• Drizzle with olive oil and the balsamic reduction then season with sea salt and fresh cracked pepper.

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Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg