Grilled Peach & Heirloom Tomato Caprese Salad Boxes

Serves 4 · 15 min prep · 8 min cook

Estimate for one serving

• 340 cal
• 14g protein
• 28g carbs
• 21g fat
• 6g fiber

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Ingredients

• 3 ripe peaches
• 2 large heirloom tomatoes
• 8 oz fresh mozzarella ciliegine
• 1 cup fresh basil leaves
• 4 cups baby spinach
• 1/4 cup balsamic glaze
• 3 tbsp extra-virgin olive oil
• 1 tbsp honey
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup toasted pine nuts
• 2, optional for packing ciabatta rolls

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 without moving them for 3 to 4 minutes until deep grill marks appear and the fruit softens slightly. Flip and grill 1 minute more, then transfer to a plate to cool.
3. 3Once cool enough to handle, slice the grilled peaches into wedges. Core and cut the heirloom tomatoes into similar-sized wedges so the salad looks balanced.
4. 4In a small jar, shake together the remaining olive oil, honey, salt, and black pepper to make a quick dressing.
5. 5Divide the baby spinach among four meal-prep containers or plates. Nestle tomato wedges, peach slices, and mozzarella balls evenly over the greens.
6. 6Tuck whole basil leaves throughout each salad so every bite gets fragrance. Sprinkle toasted pine nuts over the top.
7. 7Just before serving or packing the lids, drizzle each box with the honey-olive oil dressing and a zigzag of balsamic glaze.
8. 8If packing for work, tuck a half ciabatta roll on the side and keep glaze separate until lunchtime so the greens stay crisp and the peaches remain juicy.