Grilled Peach Caprese Salad Recipe

A Summer Day on a Plate

Let me tell you about my first grilled peach. It was a hot July afternoon. My neighbor, Mr. Henderson, brought over a basket from his tree.

He said, “Anna, put these on the grill.” I was unsure. But I tried it. The smell was sweet and smoky. It changed everything for me. I still smile thinking about it.

Why This Simple Salad Feels Special

This salad mixes warm and cool. You get juicy, warm peaches. Then cool, creamy mozzarella. It is a party in your mouth.

The salty prosciutto is the perfect touch. It makes the sweet peaches pop. This matters because food should be fun. It should wake up all your senses.

Let’s Get Grilling

First, make your dressing. Just shake everything in a jar. Doesn’t that sound easy? Now, for the peaches. Cut them and take the pit out.

Give them a light spray of oil. Grill them for just a few minutes each side. You want nice grill marks. That’s where the magic is. Fun fact: Grilling peaches makes their natural sugars even sweeter.

Putting It All Together

While peaches rest, toss your greens with some dressing. I use a big, wide platter. It looks so pretty. Then, just add everything on top.

Scatter the tomatoes, cheese, and basil. Tear the prosciutto into little ribbons. Finally, add those beautiful peach wedges. Drizzle a little more dressing. Done!

Stories From Your Kitchen

This is more than a recipe. It is a way to celebrate summer. It turns a simple meal into a memory. That matters to me.

Did you have a food surprise like my grilled peach? What is your favorite summer fruit to grill? Tell me in the comments. I love to read your stories.

Make It Your Own

You can change this up. No prosciutto? Try crispy bacon. Not a meat eater? Leave it out. The peaches are the star.

You could even use nectarines. What do you think you’ll try first? Would you serve this for a fancy lunch or a easy dinner? Let me know how it goes in your kitchen.

Ingredients:

Ingredient	Amount	Notes
Peaches	4	pitted and quartered
Spray oil	as needed	for grilling
Small mozzarella balls	8 ounces	liquid drained
Cherry tomatoes	1 cup	halved
Fresh basil leaves	1-2 bunches (about 15 leaves)	roughly chopped
Prosciutto	4 ounces
Spring greens mix	4-6 cups
Balsamic vinegar	1/4 cup	for vinaigrette
Extra virgin olive oil	1/4 cup	for vinaigrette
Dijon mustard	1/2 teaspoon	for vinaigrette
Salt & pepper	dash to taste	for vinaigrette

My Summer Peach & Prosciutto Plate

Hello, dear! Come sit. Let’s make a summer plate together. It has grilled peaches, which sounds fancy. But it’s just fruit on the grill. The heat makes them so sweet and juicy. I remember my grandson trying one. He said, “Grandma, this tastes like sunshine!” I still laugh at that.

We’ll toss them with fresh greens, tomatoes, and soft mozzarella. We add salty prosciutto for a fun crunch. Doesn’t that sound amazing? The dressing is just a simple shake in a jar. You can do this. Let me walk you through it, step-by-step.

Step 1: First, make your dressing. Put all the vinaigrette things in a jar. Screw the lid on tight. Now shake it like a maraca! See how it turns creamy? Set it aside on the counter. (A hard-learned tip: If you whisk it in a bowl, it might splash. The jar is much neater!).

Step 2: Now, heat your grill to medium-high. Cut your peaches. Slice them around the pit into wedges. Give them a light spray with oil. This keeps them happy on the grill. Quick quiz: What did my grandson say grilled peaches taste like? Share below!

Step 3: Place the peaches on the hot grill. Cook for 3 minutes per side. You want pretty grill marks. They will be soft and warm. Carefully take them off. Let them rest on a plate. Their flavor gets even better as they cool a little.

Step 4: Time to build! Put your greens in a big bowl. Drizzle some dressing over them. Toss gently with your hands or spoons. I love this part. It feels like I’m mixing summer itself. Now spread the greens on a big platter for everyone to share.

Step 5: Finally, the fun part. Scatter the mozzarella balls, tomatoes, and basil over the greens. Tear the prosciutto into little ribbons. Add your beautiful peach wedges. Drizzle the last bit of dressing on top. Serve it right away. The mix of warm peaches and cool cheese is magic.

Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings
Category: Lunch, Salad

Three Fun Twists to Try

This recipe is like a favorite summer dress. You can accessorize it differently! Here are three easy ideas. They all taste wonderful.

Sweet & Nutty: Skip the prosciutto. Add a handful of candied pecans instead. It’s a perfect vegetarian twist.

Spicy Kick: Love a little heat? Add a pinch of red pepper flakes to the dressing before you shake it.

Berry Best: In late summer, use grilled plums or nectarines. A few fresh raspberries on top are pretty too.

Which one would you try first? Comment below!

Serving It Up Just Right

This salad is a full meal on a plate. But it loves company. For a bigger feast, add some crusty bread. A warm baguette is perfect for soaking up the dressing. You could also serve it with a simple grilled chicken breast on the side.

What to drink? On a hot evening, I love a glass of chilled rosé. Its light berry taste is lovely. For a non-alcoholic treat, sparkling water with a slice of peach is my go-to. It feels so special. Which would you choose tonight?

Keeping Your Salad Fresh and Tasty

This salad is best eaten right away. But life happens. You can store leftovers in the fridge. Keep the dressed greens separate from the other toppings. Use an airtight container for one day.

I do not recommend freezing this salad. The peaches and greens get too soggy. You can grill extra peaches ahead of time. Store them in the fridge for two days. Assemble your salad fresh when you are ready.

I once dressed the whole salad for a picnic. It was a wilted mess by noon. Now I pack things separately. This matters because fresh food tastes better. It also saves you money and time.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Salad Hiccups

First, peaches can stick to the grill. Make sure your grill is hot. Lightly oil the peaches well. I remember when I lost a perfect peach slice that way.

Second, your vinaigrette might not mix. Put everything in a small jar. Shake it very hard. This makes a smooth, creamy dressing every time. It matters for a balanced flavor in every bite.

Third, the prosciutto can be tricky. It often comes in thin slices. Just tear it into little pieces with your hands. Tossing it in helps you get some in every forkful. This builds your cooking confidence. You learn to fix things easily.

Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this salad gluten-free? A: Yes, all the ingredients listed are naturally gluten-free.

Q: Can I make any parts ahead? A: Yes. Grill the peaches and make the dressing a day early.

Q: What if I don’t have prosciutto? A: Try cooked, crumbled bacon. Or leave it out for a vegetarian dish.

Q: Can I double the recipe for a crowd? A: Absolutely. Just use a very big bowl for tossing.

Q: Any optional add-ins? A: A sprinkle of toasted nuts adds a lovely crunch. Fun fact: Peaches are part of the rose family!

Which tip will you try first?

From My Kitchen to Yours

I hope you love this summer salad. It always makes me think of sunny days. Cooking should be fun, not fussy. I love seeing your kitchen creations.

If you make it, I would be so delighted. Share a photo of your beautiful plate. Let me know how your family liked it.

Have you tried this recipe? Tag us on Pinterest!

Happy cooking!
—Anna Whitmore.