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Grilled Peach Caprese Salad: Best Easy Summer Recipe

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This Grilled Peach Caprese Salad with Prosciutto and Balsamic Glaze is a quick, easy, and impressive summer dish featuring smoky grilled peaches, creamy mozzarella, salty prosciutto, and a tangy balsamic glaze. Perfect for backyard barbecues or a light dinner, it comes together in under 20 minutes.

Ingredients

Scale
  • 4 ripe but firm peaches (halved and pitted)
  • 8 ounces fresh mozzarella cheese (sliced into 1/4-inch rounds)
  • 4–6 slices prosciutto (thinly sliced)
  • 1/4 cup fresh basil leaves (torn or whole)
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon flaky sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup balsamic vinegar
  • 2 tablespoons honey or brown sugar

Instructions

  1. Make the balsamic glaze: In a small saucepan, combine 1/2 cup balsamic vinegar and 2 tablespoons honey or brown sugar. Bring to a simmer over medium heat, then reduce heat to low. Let it simmer for 8-10 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. Remove from heat and set aside.
  2. Preheat your grill to medium-high heat (about 400-450°F). Brush the grates with a little vegetable oil to prevent sticking.
  3. Prepare the peaches: Cut the peaches in half and remove the pits. Leave the skin on. Brush the cut sides lightly with olive oil.
  4. Grill the peaches: Place the peaches cut-side down on the hot grill. Grill for 3-4 minutes without moving them. Flip them over and grill for another 2-3 minutes. The peaches should be tender but still hold their shape. Remove from grill and let them cool slightly on a cutting board.
  5. Slice the peaches: Once the peaches are cool enough to handle (about 2-3 minutes), slice each half into 3-4 wedges.
  6. Assemble the salad: On a large serving platter, arrange the grilled peach wedges and fresh mozzarella slices in an alternating pattern. Drape the prosciutto slices in between and on top of the peaches and mozzarella.
  7. Add the finishing touches: Tear the fresh basil leaves and scatter them over the top. Drizzle generously with the balsamic glaze. Finish with a drizzle of extra-virgin olive oil, a sprinkle of flaky sea salt, and a crack of fresh black pepper.
  8. Serve immediately.

Notes

Use firm peaches so they hold up on the grill. Don’t over-grill the peaches; 3-4 minutes per side is usually perfect. Let the peaches rest before slicing to prevent them from falling apart. Taste the balsamic glaze before using and adjust sweetness if needed. Flaky sea salt at the end is crucial for balancing flavors. This salad is best served warm.

Nutrition

Keywords: grilled peach caprese salad, summer salad, peach salad, caprese salad with prosciutto, easy summer recipe, grilled peaches, balsamic glaze

Find it online: https://spoonette.com/grilled-peach-caprese-salad-best-easy-summer-recipe/