Grilled Peach Caprese Salad Recipe
This Grilled Peach Caprese Salad might just be the most irresistible twist on caprese yet. Sweet grilled peaches, cool slices of mozzarella, ripe summer tomatoes, and creamy avocado all finished with a rich balsamic drizzle – it’s fresh, colorful, and packed with flavor in every bite.
Why We Love This Salad
This salad is a go-to around here because it’s simple, stunning, and packed with layers of flavor – sweet grilled fruit, creamy mozzarella, and that tangy balsamic glaze. We served it at a church BBQ and the entire platter disappeared faster than anything else on the table. It’s one of those dishes that looks fancy, tastes even better, and takes almost no effort to pull off.
What to Serve It With
My grilled peach salad makes an easy, elegant pairing for just about any summer meal. We especially love it with BBQ dishes, grilled meats, or anything rich and savory. Try it with our juicy Flank Steak, herby Easy 3 Ingredient Chicken Marinade, or a side of our Secret Best Grilled Corn for the ultimate warm-weather dinner.
Ingredients for Grilled Peach Avocado Caprese Salad
This salad is fresh, simple, and full of texture – no fancy ingredients, just a few summery staples that shine on their own.
- Lemons: Grilled for a sweet, smoky citrus flavor.
- Peach: Ripe and thickly sliced so it caramelizes on the grill.
- Olive Oil: Helps with grilling and adds richness.
- Tomatoes: Juicy and vibrant – summer tomatoes work best.
- Avocado: Sliced just before serving for creamy texture.
- Sea Salt or Sea Salt Flakes: A good finishing salt makes all the difference.
- Fresh Ground Black Pepper: Adds balance and warmth.
- Fresh Mozzarella: Soft and milky – mozzarella pearls or burrata work too.
- Arugula or Arugula Mix: Adds peppery crunch and stretches the salad for a crowd.
- Balsamic Vinegar: Reduced to a sweet, glossy drizzle.
Carrian’s Notes
My Favorite Peaches for Grilling 🍑
When I’m grilling peaches, I always go for freestone varieties – they’re sweet, firm, and slice clean without clinging to the pit (which makes prep so much easier). Some of my absolute favorites are Early Amber, Golden Jubilee, Lucky 13, Nectar, July Prince, and September Snow.
I order them every summer from Pearson Farm in Georgia, and let me tell you – they’re worth every bite. Juicy, flavorful, and perfect for everything from salads and cobblers to just standing at the counter eating them over the sink. And yes, they ship right to your door!
How to Make Grilled Peach Avocado Caprese Salad
The easiest summer salad…
- Make the balsamic reduction: Cook the balsamic and sugar until reduced by half and cool.
Tip: A low-rimmed skillet speeds things up.
- Grill the lemons and peaches:Brush with olive oil and grill the lemons and peaches until grill marks appear.
Tip: Always allow the fruit to cool at this point to not wilt the greens.
- Build the salad: Fill a large platter with everything!
- Serve immediately: Let your guests dig in!
Carrian’s Notes
Homemade Vs Store Bought Balsamic Glaze
I love to buy my balsamic glaze at my local Kroger store or Trader Joes, but if I am out then here’s how to make balsamic glaze, then here’s how to do it:
- Cook balsamic vinegar in a skillet or small saucepan with some sugar on medium heat until it comes to a boil, then quickly turn down to a simmer, and cook until reduced by half, about 10-20 minutes. The vinegar should coat the back of a spoon once it’s ready.
- Set aside in the fridge to cool.
Storing and Making Ahead Grilled Peach Avocado Caprese Salad
Can you make this salad ahead of time, or save the leftovers for later?
This salad is best fresh, but leftovers will keep in the fridge for up to 2 days. I prefer to carefully remove the fruit so it doesn’t continue to wilt the greens.
Make Ahead:
You can assemble everything ahead of time, then grill the peaches and lemons right before serving. The balsamic reduction can be made up to a week in advance and stored in the fridge.
Variations and Substitutions
- Swap peaches for nectarines or even grilled plums if that’s what you’ve got on hand.
- Use burrata or goat cheese instead of mozzarella for a creamier or tangier bite.
- Don’t have arugula? Spinach, baby kale, or spring mix will still taste great.
- Add a handful of toasted almonds, walnuts, or pine nuts for extra crunch.
- To make it more filling, try adding grilled chicken, prosciutto, or a scoop of quinoa.
- A light drizzle of honey or a splash of lemon juice can brighten things up if your fruit isn’t super sweet.
- No time to grill? A hot skillet or grill pan on the stove works just fine for both the peaches and lemons.
This grilled peach avocado caprese is proof that a few good ingredients and a hot grill can make magic on a plate.
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Peach Caprese Salad
Description
This grilled peach salad makes an easy, elegant pairing for just about any summer meal. The natural sweetness of the ripe peaches, paired with creamy mozzarella and balsamic, adds a bright, juicy contrast to BBQ mains, grilled meats, or anything rich and savory.
Course 100 + Salad Recipes to Obsess Over
Keyword avocado, caprese, mozzarella, peach, salad, side, tomato
Prep Time 10 minutes minutes
Cook Time 10 minutes minutes
Total Time 20 minutes minutes
Servings 6 -8
Calories 251kcal
Author Carrian Cheney
Place the balsamic vinegar in a skillet or small saucepan and sprinkle in the sugar.
1 Cup Balsamic Vinegar, 1 teaspoon Sugar
Cook on medium heat until it comes to a boil, then quickly turn down to a simmer, and cook until reduced by half, about 10-20 minutes, but watch in case your stove cooks faster. The vinegar should coat the back of a spoon once it’s ready.
Set aside in the fridge to cool.
Brush the flesh of the lemons and peaches with olive oil.
Olive Oil, 1 Peach, 1-2 Lemons
Heat a grill to medium high heat and place the fruit right on the grates.
Cook for 1-3 minutes or until marks appear, remove the lemons, then carefully flip the peaches using tongs.
Set aside on a plate to cool. We place ours in the fridge.
Fill a large salad platter, not bowl, with the greens and assemble by arranging the fruits over the top with the mozzarella, a drizzle of olive oil, balsamic reduction and salt and pepper.
2 Ripe Tomatoes, 1 Ball Fresh Mozzarella Cheese, 1 Avocado, ½ Cup Mozzarella Pearls, 1 Tub Arugula or Arugula Mix, Sea Salt or Sea Salt Flakes, Fresh Ground Black Pepper, 1 Handful Fresh Basil
Serve immediately.
Never slice and place your avocado until right before serving. Look in our post for our preferred brands of salt for this dish. Salt makes a world of a difference when it’s good salt and it’s not expensive!
Left overs can be refrigerated for 1-2 days. Serving: 1g | Calories: 251kcal | Carbohydrates: 17g | Protein: 12g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 33mg | Sodium: 260mg | Potassium: 393mg | Fiber: 4g | Sugar: 11g | Vitamin A: 752IU | Vitamin C: 20mg | Calcium: 246mg | Iron: 1mg
READ: Grilled Peach Caprese Salad Recipe