Grilled Peach Caprese Salad
Caprese salad is a wonderful dish that is beloved the world over. I make it all the time when tomatoes are in season. One of the things I love to do is elevate it with other seasonal ingredients like fresh peaches. This adds another layer of flavor that makes the salad even more delightful and fun for summer.
When making this to serve outdoors to a crowd I recommend starting with a gorgeous serving platter or tray. As an event planner I strongly believe that any dish looks even more appetizing when it is plated beautifully. Then, it’s just a matter of layering in the ingredients and adding the balsamic drizzle on top.
For this salad I serve grilled toast points on the side. I love the way bread tastes when it’s been grilled and has char marks. Plus, it means people can heap the salad on top which makes each bite a little more substantial. You could also use crackers or bread that’s been lightly toasted under the broiler.
Drizzle the balsamic over everything right before you are ready to eat the salad because you don’t want it to pool into the bottom of the serving dish. Sprinkle on a last little bit of salt and it’s ready! I promise, if you haven’t tried adding fresh peaches to your caprese salad you will absolutely love it. The fresh peaches are in season soon so be sure to pick a few extra up the next time you’re at the market and give this recipe a try. Enjoy!
GRILLED PEACH CAPRESE SALAD
This is a fun twisted on a traditional summer salad. I find the peaches add a nice sweet flavor that pairs so well with the fresh basil.
Timing: 15 minutes prep, 8 minutes grilling
3 peaches, cut in 1’’ slices
2.5 oz baby arugula
8 oz fresh mozzarella, I use mini balls
16 oz heirloom cherry tomatoes
Salt, to taste
Pepper, to taste
Fresh Basil, chiffonade for garnish
Balsamic glaze, for garnish
Toasted bread, optional
1. Bring the grill to medium high heat. Once your grill is hot, grill the peaches on each side for about 3 minutes, or until caramelized and light grill marks are visible. Remove to a plate to cool.
2. Add the mozzarella and tomato to a mixing bowl, and toss with olive oil, salt and pepper.
3. Arrange the arugula on the platter to be a bed for the salad.
4. Carefully place the tomato and mozzarella on top.
5. Once the peaches have cooled slightly, place them on top of the mozzarella and tomato.
6. Drizzle with balsamic glaze and top with your basil.
Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT. She is currently operating with COVID-safe procedures and is happy to discuss your event and catering needs with you. To discuss further please contact email@example.com or call 203.658.8659.