Grilled peach caprese salad
Peach caprese salad; a twist on the classic tomato-mozzarella-basil combo. Juicy grilled peaches, tomatoes marinated in a balsamic vinegar dressing mixed with fresh basil and mozzarella or burrata. The ultimate summer salad.
Ingredients
Dressing/marinate
- 180 ml extra virgen olive oil (approx. ¾ cup)
- 120 ml balsamic vinegar (approx. ½ cup)
- 2 tsp dried basil
- 1 clove garlic (minced)
Salad
- 2 cups cherry tomatoes (cut in half if too big)(or 1 cup of cherry tomatoes and 1 cup of plum tomato or other big, juicy tomatoes)
- 3 peaches (peeled and cut in 4 wedges)
- 1 handful fresh basil leaves
- 100-120 grams soft mozzarella or burrata balls
- 75 grams prosciutto (approx. 2.5 oz.)(optional)
- 1 handful mixed (baby) greens (like kale, rocket, frisée, endive)(optional)
(Peppermint) pesto (optional)
- 4-6 tsp (peppermint) pesto I made it myself and used my peppermint pesto*
Instructions
Make the dressing/marinate the tomatoes
- Mix olive oil, balsamic vinegar, garlic, dried basil, salt and pepper in a glass jar or dressing shaker and shake until well combined.
- Place the tomatoes in a large sealable container and pour the dressing/marinate over it. Leave the tomatoes to marinate for 30 minutes in the refrigerator.
Grill the peaches
- Preheat your grill, grill pan or cast iron skillet to medium high and brush the grates with oil. Grill the half of peaches for 2-3 minutes or until light char marks appear, flip and grill another 2-3 minutes. Set them aside until I assemble the salad.
Putting the salad together
- On a large platter, arrange the grilled peaches, tomatoes, basil and/or other greens, and optionally prosciutto.
- Pour ⅓-½ of the dressing over it and gently toss to coat it.
- Break the mozzarella/burrata over the salad and (optionally) drizzle it with additional dressing, (peppermint) pesto, salt, and pepper. Serve the remaining dressing on the side.
Notes
*peppermint pesto
Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice