Fresh Grilled Peach Caprese Salad with Balsamic Glaze
A vibrant summer salad featuring smoky grilled peaches, creamy fresh mozzarella, fragrant basil, and a tangy homemade balsamic glaze. Perfect for easy entertaining and fresh meals.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: American
Ingredients
Scale
- 3 ripe but firm peaches, halved and pitted
- 8 ounces fresh mozzarella balls or sliced mozzarella
- 1 cup fresh basil leaves, loosely packed
- 2 tablespoons extra virgin olive oil
- ½ cup balsamic vinegar
- 1 tablespoon honey or brown sugar
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Optional: toasted pine nuts or chopped walnuts for topping
Instructions
- Prepare the balsamic glaze: In a small saucepan, combine ½ cup balsamic vinegar and 1 tablespoon honey or brown sugar. Bring to a gentle boil over medium heat, then reduce to low and simmer until thickened and coats the back of a spoon, about 10 minutes. Stir occasionally to prevent burning. Remove from heat and let cool slightly.
- Preheat the grill or grill pan to medium-high heat (around 400°F). Lightly oil the grates if using an outdoor grill.
- Rinse and dry peaches. Cut in half and remove pits. Brush peach halves lightly with olive oil.
- Grill peaches cut side down for 3-4 minutes per side until grill marks appear and peaches are slightly softened but still hold their shape. Remove and let cool slightly.
- Slice mozzarella into ¼-inch thick rounds or tear into bite-sized pieces if using balls.
- On a large serving platter or individual plates, alternate grilled peach halves or slices with mozzarella slices. Tuck fresh basil leaves between pieces.
- Drizzle the salad with remaining olive oil. Season lightly with sea salt flakes and freshly ground black pepper.
- Drizzle the balsamic glaze generously over the top.
- Optional: Sprinkle toasted pine nuts or chopped walnuts for added texture.
- Serve immediately at room temperature.
Notes
If peaches are extra juicy, pat dry before grilling to avoid flare-ups. Watch balsamic glaze carefully to prevent burning. For a quicker option, use store-bought balsamic reduction. Salad is best served fresh at room temperature. Leftovers can be refrigerated for up to 24 hours; keep glaze separate and add before serving.
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 220
- Sugar: 15
- Sodium: 220
- Fat: 15
- Saturated Fat: 5
- Carbohydrates: 18
- Fiber: 2
- Protein: 8
Keywords: grilled peach salad, caprese salad, balsamic glaze, summer salad, fresh mozzarella, basil, easy salad recipe