Grilled Peach Caprese Salad Jars

Serves 4 · 20 min prep · 8 min cook

Estimate for one serving

• 380 cal
• 14g protein
• 28g carbs
• 25g fat
• 5g fiber

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Ingredients

• 3 firm-ripe peaches
• 1 1/2 lb heirloom tomatoes
• 8 oz fresh mozzarella balls (ciliegine)
• 4 cups baby arugula
• 3/4 cup fresh basil leaves
• 1/4 cup extra-virgin olive oil
• 2 Tbsp balsamic vinegar
• 1 tsp honey
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup toasted pine nuts

Instructions

1. 1Heat a grill pan or outdoor grill to medium-high (about 400°F). Halve and pit the peaches, then brush the cut sides lightly with a little olive oil.
2. 2Grill the peach halves cut-side down for 3 to 4 minutes until deep grill marks appear and the fruit softens slightly but still holds shape; transfer to a plate to cool, then slice into wedges.
3. 3Core and cut the heirloom tomatoes into bite-size wedges; drain the mozzarella balls if packed in water and pat them dry so the salad stays bright.
4. 4In a small jar or bowl whisk the remaining olive oil, balsamic vinegar, honey, kosher salt, and black pepper until the dressing emulsifies and looks glossy.
5. 5Build four wide-mouth quart jars by spooning a few tablespoons of dressing into the bottom of each jar first so greens stay crisp.
6. 6Layer tomato wedges, grilled peach slices, and mozzarella balls over the dressing, packing them snugly but not crushing the fruit.
7. 7Tuck torn basil leaves among the fruit and cheese layers for fragrance that blooms when opened.
8. 8Top each jar with a generous handful of baby arugula and a sprinkle of toasted pine nuts; seal and refrigerate upright.
9. 9When ready to eat, shake the jar vigorously to coat everything, then pour into a bowl or eat straight from the jar for a work-friendly midday salad.