I stole this recipe from my buddy and recent culinary school grad Will, kudos for this idea. I’ve always been a fan of caprese salads, but Will showed me his fruity version while we chatted at a wedding for a friend. Immediately I knew this is something I can do on the grill…I love me some grilled peaches.
Man, I wasn’t disappointed. It’s simple to do and it just looks killer when it’s all put together.
Grilled Peach Caprese Salad
- 4 Semi-firm peaches
- 1 ball of Mozzarella cheese
- Balsamic vinegar
- Ancho chili powder
- Fresh basil
- Black peppercorn
- Olive oil
- Non-stick spray
- Prepare peaches and cheese, cut to same thickness and size.
- Prepare grill for direct grilling.
- Mix honey and desired amount of ancho chili powder into a dish.
- Dip the flesh sides of the peaches into the honey mixture.
- Spray the non-stick on both side of the peaches, place them on the heated grill.
- Grill both sides until char marks form, remove from the grill when they’re done.
- Arrange peaches and cheese. Top with balsamic vinegar, oil, ground pepper and basil and serve.
Makes 5-8 servings
The most difficult step to do was removing the seed from the peaches because they’re still firm. For most of the peaches, I was able to cut the bottom third of the peach and twist off cleanly. However, some were harder than others, so I improvised. I used a pairing knife and a pair of pliers, it worked flawlessly! If you’re weirded out by the pliers, find something else. I used the knife to cut the flesh around the seed, then I used the pliers to twist the seed loose…viola!
Another piece of advice is to not grill the peaches in advance and store them for later. If they sit too long, they get mushy and fall apart. It won’t taste horrible or anything, but you sacrifice handling and presentation. Once the grilled peaches are done, serve immediately.
This salad gives me a vibe of eating a peanut butter sandwich…salty and sweet. It’s just like enjoying a dessert, while at the same time, it was also a delightful salad on a hot summer day.