Grilled Peach Caprese Salad

overhead view white plate with grilled peach caprese, small plates and forks on the side

5 from 2 votes

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.

Course: Appetizer

Cuisine: Italian

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

Servings:

Calories:

Equipment

large plate or platter

Ingredients

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

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