Grilled Peach Caprese Salad
Smokey, sweet, salty, creamy…Peach Caprese Salad has it all!
Juicy ripe peach halves are grilled briefly to bring out a slight smokey depth of flavor. The sweet smokey peach halves are then sliced and layered with creamy fresh mozzarella, fresh basil and garnished with salty Prosciutto rosettes for the most gorgeous combo of flavors. A drizzle of olive oil, a little splash of fresh lemon juice or champagne vinegar, and a sprinkle of salt and pepper is the perfect finish to give those flavors a lift off. If you’ve never tried peaches in a savory form this salad is an easy and delicious way to start. Perfect with grilled slices of ciabatta bread, a glass of vino, and a warm summer evening.
Prep Time: 10 minutes
Grill Time: 10 minutes
Makes: 2 full portions or 4 appetizer portions
- 2 peaches, halved and pitted
- 10-12 fresh basil leaves, half whole and the other half torn
- 6 slices fresh mozzarella, halved
- 6-8 slices fresh prosciutto, sliced in half (Omit if you prefer to keep this meat free and add more salt if needed to replace the salty bite from the prosciutto.)
- Olive oil for brushing and more for drizzling over salad
- A squeeze of fresh squeezed lemon juice or a splash of white wine or champagne vinegar
- Kosher or sea salt and fresh ground pepper, to taste
- Grilled ciabatta bread for serving, optional
Place halved pitted peaches on a plate and brush the insides with olive oil.
Place inside down on a preheated grill or grill pan on medium. Grill 5-10 minutes until the insides have nice grill lines. Remove and slice into wedges.
Layer peach slices, fresh mozzarella slices and whole basil leaves on a plate. Sprinkle torn basil pieces over the salad, then drizzle with olive oil, add a squeeze of lemon juice or splash of vinegar, and sprinkle with salt and fresh ground pepper to taste.
Tear prosciutto slices into pieces and roll into loose rosettes, if desired, by rolling smaller pieces first then rolling with larger pieces to overlap loosely. Arrange on sections of the plate and garnish with a couple extra small basil leaves if you wish. You can just tear the pieces and scatter on the plate as well if you prefer.
Serve alfresco with grilled ciabatta and a glass of vino for a perfect light and satisfying summer meal.
Enjoy this recipe or have questions? Feel free to leave a comment!
Click here to register on our Home Page for our free newsletter featuring the latest recipes, tips, articles, info on my free live monthly cooking demos, and exclusive member access to all recipes on Torte and Eat!