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Close up of grilled peach caprese salad full of tomato slices, mozzarella slices, greens, and grilled peaches.
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Peach Caprese Salad

This grilled peach salad makes an easy, elegant pairing for just about any summer meal. The natural sweetness of the ripe peaches, paired with creamy mozzarella and balsamic, adds a bright, juicy contrast to BBQ mains, grilled meats, or anything rich and savory.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: 100 + Salad Recipes to Obsess Over
Keyword: avocado, caprese, mozzarella, peach, salad, side, tomato
Servings: 6 -8
Author: Carrian Cheney

Ingredients

  • 1 Cup Balsamic Vinegar
  • 1 teaspoon Sugar
  • 1-2 Lemons sliced
  • 1 Peach large, sliced in thick wedges
  • Olive Oil for grilling plus more for drizzling over the salad
  • 2 Ripe Tomatoes sarge, Sliced
  • 1 Ball Fresh Mozzarella Cheese sliced
  • 1 Avocado large, sliced *see note
  • ½ Cup Mozzarella Pearls halved
  • 1 Tub Arugula or Arugula Mix
  • Sea Salt or Sea Salt Flakes * see note
  • Fresh Ground Black Pepper
  • 1 Handful Fresh Basil chopped *see this post on how to [chiffonade]

Instructions

  • Place the balsamic vinegar in a skillet or small saucepan and sprinkle in the sugar.
    1 Cup Balsamic Vinegar, 1 teaspoon Sugar
  • Cook on medium heat until it comes to a boil, then quickly turn down to a simmer, and cook until reduced by half, about 10-20 minutes, but watch in case your stove cooks faster. The vinegar should coat the back of a spoon once it's ready.
  • Set aside in the fridge to cool.
  • Brush the flesh of the lemons and peaches with olive oil.
    Olive Oil, 1 Peach, 1-2 Lemons
  • Heat a grill to medium high heat and place the fruit right on the grates.
  • Cook for 1-3 minutes or until marks appear, remove the lemons, then carefully flip the peaches using tongs.
  • Set aside on a plate to cool. We place ours in the fridge.
  • Fill a large salad platter, not bowl, with the greens and assemble by arranging the fruits over the top with the mozzarella, a drizzle of olive oil, balsamic reduction and salt and pepper.
    2 Ripe Tomatoes, 1 Ball Fresh Mozzarella Cheese, 1 Avocado, ½ Cup Mozzarella Pearls, 1 Tub Arugula or Arugula Mix, Sea Salt or Sea Salt Flakes, Fresh Ground Black Pepper, 1 Handful Fresh Basil
  • Serve immediately.

Video

Notes

Never slice and place your avocado until right before serving. Look in our post for our preferred brands of salt for this dish. Salt makes a world of a difference when it's good salt and it's not expensive!
Left overs can be refrigerated for 1-2 days.