Bring on the fresh flavors of summer with this Grilled Peach Caprese Salad!! Juicy, sweet peaches with just a touch of caramelization, savory heirloom tomatoes, salty mozzarella, and bright fresh basil - this is a quick, no-fuss dish that will hit all the flavor zones!
You know what's really great? Making a dish that doesn't require turning on the oven. That's really great.
Especially when it's summer and you don't have the time or energy to mess with that. Fire up the grill - or even just a grill pan on the stovetop - and get ready to sear some peaches!
All you need to do to prepare this melt in your mouth summer fruit is give it a quick caramelization on a hot grill or grill pan that sweetens the juices and adds a hint of smokiness.
And you know what? If you're really trying to keep the effort as minimal as possible, you could even skip that step.
What goes in a traditional caprese salad?
A traditional caprese salad consists of sliced tomatoes, mozzarella, and fresh basil layered in that order.
Commonly, the salad is seasoned with salt and pepper and drizzled with olive oil and balsamic vinegar or balsamic reduction (a sweetened version of balsamic vinegar).
What do you eat it with?
Classic caprese salads are served as an appetizer or antipasto, so if you're going the traditional route, you would eat it first.
Personally, I love to eat caprese salad as my main meal during the summertime. It's so light and fresh, yet filling. Paired with a simple protein it's a quick no-fuss dinner that exceeds expectations.
How to make a grilled peach caprese salad
The best thing about this sweet and savory combination is that we're truly not adding that much extra work.
If you don't have a grill, you can use a stovetop grill pan, (affiliate link) or even just sear them on a well-seasoned cast iron pan.
The act of grilling the peaches works to soften the peach and sweeten the fruit by slightly caramelizing the natural sugars with the heat from the grill or pan.
Once your peaches are grilled just layer them alongside your slices of heirloom tomatoes, mozzarella, and basil.
Heirloom tomatoes are my favorite type of tomato for this salad. The texture is firm yet juicy, and they are very flavorful. Plus, the mix of colors of the heirloom tomatoes is a great way to make your peach caprese salad ingredients pop!
What type of cheese should you use?
Any type of mozzarella can be used. The most commonly used is fresh or Buffalo mozzarella. You can also use whole milk mozzarella, though the texture is more firm, or burrata cheese.
Burrata cheese is cream-soaked mozzarella curds bundled within fresh mozzarella cheese. It's a real winner with its rich flavor and silky texture.
Tips for grilling peaches
- Use peaches that are ripe but still firm to the touch. You can use unripe peaches and just grill them for longer.
- Make sure the grill or pan is well seasoned/brushed with oil so the peaches don't stick as the sugars caramelize.
- Peaches can be sliced or just cut in half. I like to slice them so they're ready to layer after grilling.
- Brush each peach slice or half lightly with oil
- Grill heat should be medium-high, enough to quickly sear without burning
After making your salad be sure to give it a sprinkle of salt and fresh cracked black pepper!
Serve with extra virgin olive oil and good balsamic vinegar. For a sweeter, less acidic alternative you can make a balsamic reduction. A combination of balsamic vinegar and a touch of sugar cooked down over low heat.
So quick and easy, this grilled peach caprese salad will be a year-round favorite!
If you made this recipe I'd love it if you could tell me in the comments below and leave a star rating!
Grilled Peach Caprese Salad
- Stovetop Grill Pan and Griddle
- 2 to 3 heirloom tomatoes
- 3 peaches
- 1 tablespoon neutral oil (canola, avocado, or vegetable)
- 6 large basil leaves
- 8 ounces burrata cheese
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- salt & pepper (for seasoning)
- Heat a grill pan or outdoor grill to medium-high heat.
- Slice the peaches down the center and around. Gently pull the peaches apart and remove the pit. Slice into ½ inch slices. Brush lightly with oil (avocado, canola, or vegetable).
- Grill the peaches 2 to 3 minutes per side. Enough to slightly caramelize them on the grill without making them too soft.
- Slice the tomatoes horizontally, about ¼ to ½ inch thick. Arrange the slices of tomato, peach, tomato on a platter. Break the burrata over the top of the tomatoes and peaches. Season with salt and pepper. Sprinkle fresh chopped basil over everything. Drizzle with olive oil and aged balsamic vinegar.
- You can use buffalo mozzarella or whole milk mozzarella instead of burrata if you want more uniform or firm slices of cheese.
- Olive oil and balsamic vinegar quantities can be adjusted to taste
- For a less acidic, sweeter balsamic, try balsamic reduction.
- Be sure to use a well seasoned/oiled grill or pan to grill so the peaches don't stick.