Grilled Peach & Heirloom Tomato Caprese Salad Boxes

Serves 4 · 18 min prep · 8 min cook

Ingredients

• 3 ripe peaches
• 1 1/4 lb heirloom tomatoes
• 8 oz fresh mozzarella balls (ciliegine)
• 5 cups baby spinach or mixed greens
• 1/2 cup fresh basil leaves
• 3 tbsp balsamic glaze
• 3 tbsp extra-virgin olive oil
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup toasted pine nuts or chopped almonds
• 8 optional crusty baguette slices

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 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 and caramelizes at the edges; flip briefly for 1 minute, then remove to a cutting board to cool.
3. 3Once cool enough to handle, slice the grilled peaches into thick wedges, catching any juices to add back to the salad later.
4. 4Core and cut the heirloom tomatoes into wedges or thick slices; tear the mozzarella balls in half so they soak up dressing.
5. 5In four meal-prep containers or shallow bowls, lay a bed of baby spinach or mixed greens.
6. 6Arrange alternating pieces of grilled peach, heirloom tomato, and mozzarella over the greens so every forkful gets fruit, tomato, and cheese.
7. 7Tear basil leaves over the top, then drizzle each box with olive oil and balsamic glaze. Season with kosher salt and freshly ground black pepper.
8. 8Sprinkle toasted pine nuts or almonds for crunch, and tuck optional baguette slices along the side for scooping.
9. 9Close the lids if packing for work; the residual warmth from the peaches gently wilts the greens just enough while the tomatoes stay juicy and bright. Serve chilled or at cool room temperature within a few hours.