Summertime Grilled Peach Caprese Salad

The perfect summer salad and way to utilize those fresh and juicy summer peaches, Grilled Peach Caprese Salad! With grilled peaches, cherry tomatoes, mozzarella, prosciutto, and balsamic vinaigrette this is an easy and delicious salad perfect to go with a glass of wine on a warm summer’s evening.

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Grilled Peach and Mozzarella Salad

A little spin on a traditional caprese salad, this salad is served up as a salad with mixed greens and grilled peaches for a delicious summertime meal!

The grilled peaches add a delicious smoky sweetness that you didn’t even know was missing for a caprese salad.

My favorite part about this salad is that is is EASY! Like the peaches only take about 6 minutes to grill and the rest of the salad maybe only 10 minutes to put together!

ingredients

• Fresh Peaches – The star of this salad! A trick for the peaches for this recipes is that you want them still fairly hard and not too soft and ripe. I found if the peach was too soft I had a hard time cutting it and it would get too soft on the grill and would get mushy.
• Spray Oil – You will need just a little for the peaches so they don’t stick to the grill, alternatively you could also brush oil on with a brush. I like using an olive oil pump spray but any nuptial cooking oil will also work great here!
• Mozzarella Balls – I like to get the fresh mozzarella that are cherry tomato size, you could also go a size smaller and grab the ones that are ‘pearl’ size as well. In a pinch if you don’t have either as an option you can always rip apart a large ball of fresh mozzarella.
• Cherry Tomatoes – Tomatoes are a classic part of caprese but for this salad we are going cherry tomato size which makes it both easier to prepare and easier to eat!
• Fresh Basil Leaves – Another part of the classic caprese, in this salad we will chop it up and add it on top. Use as much or as little basil as you like, I love basil so I tend to add quite a bit.
• Prosciutto – Prosciutto is a dry-cured ham, that adds just enough saltiness to this salad. Feel free to chop it into smaller pieces if that makes it easier to eat!
• Spring Greens – For the lettuce part of the salad you can definitely choose how much or how little you want to use. I opt for a mix of spring greens although you could just as easier go for any kind of green that looks appealing to you.
• Balsamic Vinegar – While a traditional caprese will use a balsamic reduction this salad uses balsamic in a quick vinaigrette.
• Extra Virgin Olive Oil – You will want a nice tasting olive oil here since the oil won’t be cooked and used in the dressing.
• Dijon Mustard – Just a touch of dijon for flavor but also it helps to emulsify the vinaigrette so that it stays together as a dressing!
• Dash of Salt and Fresh Ground Black Pepper – For flavoring the vinaigrette.

For a complete detailed list of the ingredients continue towards the bottom of the page.

instructions

Start by making the vinaigrette. Add the balsamic vinegar, olive oil, dijon mustard, dash of salt and fresh ground black pepper together in a jar or small bowl. Shake or whisk until mixed. Set aside.

Preheat the grill to medium-high heat. While the grill is preheating cut and pit the peaches so that each peach is in 4 wedges with the pit removed. Use a spray oil (I like olive oil) to lightly oil all the peaches.

Grill the peaches on one of the flesh sides for 3 minutes. Flip to the other flesh side of the peach and grill another 3 minutes on that side. Transfer the peaches to a plate to rest and cool down slightly while you prep the rest of the salad. 

Build the salad while peaches rest. Add the salad greens to a large bowl and toss in a little bit of the vinaigrette until it is lightly coated. Transfer the mixed greens to either a large platter or indiviual plates. 

Add the mozzarella, tomatoes, basil, prosciutto, and peaches on top of the greens. Drizzle any remaining vinaigrette to your liking. Serve immediately.

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