Grilled Peach Caprese Salad with Prosciutto & Balsamic Glaze

Serves 4 · 15 min prep · 8 min cook

Estimate for one serving

• 355 cal
• 18g protein
• 22g carbs
• 23g fat
• 4g fiber

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Ingredients

• 4 large ripe peaches
• 8 oz fresh mozzarella balls
• 1 pint heirloom cherry tomatoes
• 4 oz thinly sliced prosciutto
• 1 cup fresh basil leaves
• 4 cups baby arugula
• 3 tbsp extra-virgin olive oil
• 3 tbsp balsamic glaze
• 3/4 tsp flaky sea salt
• 1/2 tsp freshly ground black pepper
• 3 tbsp 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 the cut sides lightly with olive oil.
2. 2Place peaches cut-side down on the hot grates and grill without moving until deep grill marks appear and the fruit softens slightly, 3–4 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 the mozzarella into bite-size pieces. Season both lightly with flaky salt.
4. 4Arrange a bed of baby arugula on four plates. Nestle the grilled peach halves among the greens, then scatter tomatoes and mozzarella them.
5. 5Drape thin ribbons of prosciutto over and between the fruit so the salty meat contrasts the sweet peaches.
6. 6Tear basil leaves over everything, then drizzle the remaining olive oil and balsamic glaze in thin zigzags.
7. 7Finish with toasted pine nuts, a final pinch of flaky salt, and cracked black pepper.
8. 8Serve at room temperature with crusty bread on the side if desired; the salad is light yet satisfying for midday and travels well if components are packed separately.