Grilled Peach Caprese Salad with Heirloom Tomatoes & Corn

Serves 4 · 18 min prep · 10 min cook

Ingredients

• 3 ripe peaches
• 1.25 lb heirloom tomatoes
• 8 oz fresh mozzarella balls
• 1 cup fresh corn kernels
• 1 cup leaves fresh basil
• 3 tbsp balsamic glaze
• 3 tbsp extra-virgin olive oil
• 3/4 tsp flaky sea salt
• 1/2 tsp freshly ground black pepper
• 4 cups baby arugula
• 1/4 cup toasted pine nuts

Instructions

1. 1Preheat a grill or grill pan to medium-high heat, about 400°F; halve the peaches, remove pits, and brush cut sides lightly with olive oil.
2. 2Grill 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.
3. 3While peaches cool, core and cut heirloom tomatoes into thick wedges and tear mozzarella into bite-size pieces.
4. 4In a dry skillet over medium-high, toast the fresh corn kernels 2 to 3 minutes until lightly charred and fragrant, then cool.
5. 5Slice the grilled peaches into half-moons once cool enough to handle.
6. 6Scatter baby arugula across four plates as a peppery base.
7. 7Arrange tomato wedges, peach slices, and mozzarella pieces in overlapping rows or a loose pile over the greens.
8. 8Sprinkle charred corn and toasted pine nuts over the top, then tuck in whole basil leaves.
9. 9Drizzle everything with remaining olive oil and balsamic glaze, finish with flaky salt and black pepper, and serve at cool room temperature for maximum flavor.