Ingredients
Scale
- 3 ripe peaches, halved and pitted
- 1 tablespoon olive oil
- 8 ounces fresh mozzarella, sliced
- 1 cup fresh basil leaves
- 2 tablespoons balsamic glaze
- Salt and pepper to taste
If you’re missing fresh peaches, canned ones can work in a pinch, but be sure to drain them well before grilling. For a fun twist, try swapping out the mozzarella for burrata or feta cheese. And if balsamic glaze isn’t handy, a splash of balsamic vinegar mixed with a teaspoon of honey will do the trick.
Instructions
- Preheat your grill to medium-high heat. If you’re grill-less like I was in my apartment days, a grill pan works just fine.
- Brush the peach halves with olive oil, making sure they’re evenly coated. This little step reminds me of how my dad would meticulously stir his pots with care.
- Place the peaches on the grill, cut-side down. Grill for about 3-4 minutes until you see those beautiful grill marks.
- Flip the peaches and grill for another 2 minutes on the other side. The smell will remind you of warm, sunny days.
- Remove the peaches from the grill and let them cool slightly.
- On a large platter, arrange the mozzarella slices and basil leaves. Place the grilled peach halves on top.
- Drizzle with balsamic glaze and sprinkle with salt and pepper to taste. I like to use a bit of flaky sea salt for added texture.
And there you have it—a simple, stunning salad that’s ready to impress.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Grilled Peach Caprese Salad, recipe, cooking, food
