Grilled Peach Caprese Salad Boxes

Caprese, born on the island of Capri, pairs milky mozzarella with ripe tomatoes and basil. Here grilled peaches add smoky sweetness to portable salad boxes finished with balsamic glaze and pine nuts.

Serves 4 · 15 min prep · 8 min cook

Estimate for one serving

• 340 cal
• 14g protein
• 22g carbs
• 23g fat
• 4g fiber

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Ingredients

• 3 large ripe peaches
• 8 oz fresh mozzarella balls (ciliegine)
• 2 cups heirloom cherry tomatoes
• 1 cup fresh basil leaves
• 4 cups baby spinach
• 3 tbsp balsamic glaze
• 3 tbsp extra-virgin olive oil
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup toasted pine nuts

Instructions

1. 1Preheat a grill or grill pan to medium-high heat, about 400°F; halve and pit the peaches, then brush the cut sides lightly with olive oil.
2. 2Grill the peach halves cut-side down for three to four minutes until deep grill marks form and the fruit softens slightly but still holds its shape; transfer to a plate to cool.
3. 3Once cool enough to handle, slice the grilled peaches into thick wedges and set aside.
4. 4In four meal-prep containers or shallow bowls, create a bed of baby spinach.
5. 5Arrange mozzarella balls, halved cherry tomatoes, and peach wedges in alternating clusters over the greens so every forkful gets fruit, cheese, and tomato.
6. 6Tuck whole basil leaves throughout the salad and sprinkle toasted pine nuts over the top for crunch.
7. 7Drizzle each box with olive oil and balsamic glaze, then finish with salt and cracked pepper.
8. 8Cover and refrigerate up to two days; pack a small fork and enjoy cold or at cool room temperature for an elegant work-friendly lunch that still feels special.