Grilled Peach Caprese Salad (15 Minutes, 5 Ingredients)

This grilled peach Caprese salad is perfect to serve during hot summer days. It is one of my favourite salads to order because of its simplicity.

5 from 1 vote

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Prep Time 10

Cook Time 5

Total Time 15

Course Salad

Cuisine Italian

Servings servings

Calories 428 kcal

Equipment

Grill or Grill Pan
Sharp Chef’s Knife
Large plate or platter for serving
Tongs
Cutting board

Ingredients

6 ounces fresh mozzarella cheese sliced, 170g
2 medium ripe peaches halved and pitted, each half cut into 3 slices
2 medium ripe tomatoes sliced into ½-inch (1cm) thick rounds
1 pinch freshly cracked black pepper to taste
8-10 leaves fresh basil about 1 small bunch, torn
2 tablespoon balsamic reduction optional, for drizzling
1 tablespoon olive oil optional, for drizzling

Instructions

Preheat your grill or grill pan over high heat until very hot — you should be able to hold your hand 6 inches above the grate for no more than 2 seconds.
Brush peach and tomato slices lightly with olive oil if desired. Place them cut-side down on the grill. Cook undisturbed for 1-2 minutes until distinct grill marks form and the slices release easily from the grate. Flip once and grill for another 1-2 minutes. Remove with tongs to a plate.
2 medium ripe peaches, 2 medium ripe tomatoes, 1 tablespoon olive oil
Arrange grilled peach slices, grilled tomato rounds, and fresh mozzarella slices on a serving platter, alternating and overlapping them.
6 ounces fresh mozzarella cheese, 2 medium ripe peaches, 2 medium ripe tomatoes
Tuck torn basil leaves between the layers. Finish with freshly cracked black pepper and a drizzle of balsamic reduction or olive oil if desired. Serve immediately.
1 pinch freshly cracked black pepper, 8-10 leaves fresh basil, 2 tablespoon balsamic reduction, 1 tablespoon olive oil

Notes

Storage: Best eaten immediately. Assembled salad holds about 20 minutes before the fruit softens and mozzarella weeps. Leftovers can be chopped and used as a bruschetta topping the next day.

Make-Ahead: Grill peaches and tomatoes up to 3 hours in advance and keep in a single layer at room temperature — do not refrigerate or stack.

Substitutions: Burrata works beautifully in place of mozzarella. Nectarines can replace peaches. A grill pan or cast-iron skillet works if you don't have an outdoor grill.

Pro Tip: Let the grill or pan get properly hot before adding the fruit, and resist the urge to move the slices — a full 1-2 minutes undisturbed per side gives clean grill marks and slices that hold together when lifted.

Serving Suggestion: Serve with crusty bread or ciabatta to soak up the juices. A chilled Pinot Grigio or dry rosé pairs beautifully.

Nutrition

Serving: 1servingCalories: 428kcalCarbohydrates: 29gProtein: 21gFat: 27gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 67mgSodium: 559mgPotassium: 546mgFiber: 4gSugar: 20gVitamin A: 2194IUVitamin C: 23mgCalcium: 452mgIron: 1mg

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