Grilled Peach Caprese Salad

Serves 4 · 15 min prep · 8 min cook

Ingredients

• 4 medium ripe freestone peaches
• 8 oz fresh mozzarella balls (ciliegine or bocconcini)
• 1 packed cup fresh basil leaves
• 3 tbsp extra-virgin olive oil
• 2 tbsp balsamic glaze
• 1 tsp honey
• 1 tsp lemon zest
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 4 cups baby arugula
• 1/4 cup toasted pine nuts

Instructions

1. 1Preheat a gas or charcoal grill to medium-high heat, about 400°F, and clean the grates well; lightly oil them with a paper towel dipped in olive oil to prevent sticking.
2. 2Halve the peaches, remove the pits, and brush the cut sides lightly with olive oil; sprinkle with salt.
3. 3Place peaches cut-side down on the hot grill and cook undisturbed for 3–4 minutes until deep grill marks appear and the flesh softens slightly but still holds shape; flip and grill skin-side down 1–2 minutes more, then transfer to a plate to cool 5 minutes.
4. 4While peaches rest, drain the mozzarella and pat dry; tear larger balls in half if needed so pieces are bite-size.
5. 5In a small bowl whisk the remaining olive oil with honey, lemon zest, salt, and black pepper until emulsified.
6. 6Slice the slightly cooled grilled peaches into 1/2-inch wedges, catching any juices that release.
7. 7Arrange arugula on four lunch plates or a large platter; nestle peach wedges and mozzarella pieces evenly over the greens.
8. 8Tuck whole basil leaves throughout, drizzle the honey-lemon oil and balsamic glaze in thin ribbons, then scatter toasted pine nuts and finish with a final pinch of flaky salt if desired.
9. 9Serve immediately while peaches are still warm and fragrant so the mozzarella softens slightly against the fruit.