Grilled Peach Caprese Breakfast Bowls

Caprese salad traces its roots to the island of Capri, where ripe tomatoes, mozzarella, and basil shine. Here grilled peaches and creamy Greek yogurt turn that classic trio into a sunny breakfast bowl finished with balsamic and honey.

Serves 4 · 15 min prep · 6 min cook

Estimate for one serving

• 340 cal
• 18g protein
• 36g carbs
• 15g fat
• 5g fiber

Every recipe here is free to read.

Ingredients

• 3 ripe peaches
• 2 cups plain Greek yogurt
• 1 cup fresh mozzarella pearls
• 1 cup cherry tomatoes
• 1/3 cup fresh basil
• 3 tbsp balsamic glaze
• 2 tbsp honey
• 1 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup toasted pine nuts
• 1/2 cup granola clusters

Instructions

1. 1Preheat a grill pan or outdoor grill to medium-high heat, about 400°F. Halve the peaches, remove pits, and brush cut sides lightly with olive oil.
2. 2Place peaches cut-side down on the hot grates. Grill without moving until deep grill marks appear and flesh softens slightly, 3 to 4 minutes. Flip briefly for 1 minute more, then transfer to a cutting board to cool.
3. 3While peaches rest, halve the cherry tomatoes and tear larger basil leaves. Season tomatoes with salt so their juices bloom.
4. 4Spoon Greek yogurt into the bottom of four shallow bowls, swirling it into a thick base. Nestle mozzarella pearls the yogurt.
5. 5Slice the grilled peaches into wedges and arrange them artfully over the yogurt along with the seasoned tomatoes.
6. 6Drizzle balsamic glaze and honey in thin ribbons across each bowl. Scatter pine nuts and granola clusters for crunch.
7. 7Finish with remaining basil, a crack of black pepper, and a tiny pinch of flaky salt if desired. Serve immediately so the warm peaches contrast the cool yogurt.
8. 8For make-ahead brunch, grill peaches the night before and assemble bowls in under five minutes the next morning.