Go Back

Grilled Peach Caprese Salad


  • 2 to matoes
  • 3 peaches
  • 2 - 8 oz balls of fresh mozzarella
  • 1 bunch of fresh basil
  • olive oil for brushing
  • balsamic glaze for drizzling
  • sea salt and freshly ground pepper


  • Starting at the stem cut the peach in half. Remove the pit, then slice the peaches into ¼” rounds.
  • Preheat a clean and seasoned grill to high.
  • Brush the fronts and backs of the peach slices, with olive oil.
  • Lay the peach slices onto and oiled grill and close the lid. After about 90 seconds, flip the slices and grill for another 90 seconds.
  • Some of the smaller pieces of may have to be sacrificed to the grill god, that’s okay. That’s why there are three peaches to the two tomatoes.
  • Remove to a cutting board and allow slices to cool while you prepare the rest of the salad.
  • Slice the mozzarella rounds into ¼” slices. Slice the tomatoes into ¼” slices, make your slices perpendicular to the stem.
  • Layer the slices onto a platter; nesting them on top of each other like spread playing cards. I layered mine in the following order: tomato slice, basil leaf, grilled peach slice, fresh mozzarella slice, basil leaf, and then I repeated that pattern.
  • Season to taste with salt and pepper, and then drizzle with balsamic glaze.
  • Enjoy!