Grilled Peach and Mozzarella Salad with Basil and Balsamic
In short: Peaches charred on the grill, torn fresh mozzarella, peppery arugula and basil with olive oil and balsamic. A summer starter in 20 minutes. It takes about 21 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 6 min
- Total
- 21 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 335 kcal
Grilling gives peaches a smoky, caramelized edge and concentrates their sugar, which suits creamy mozzarella and peppery arugula. The fruit needs only a few minutes on a hot grill pan or barbecue. Add torn basil, a drizzle of olive oil and a thread of balsamic, and you have a salad that looks impressive and takes 20 minutes. Serve it as a starter at a summer meal or alongside grilled chicken.
Instructions
- Heat a grill pan or barbecue grill to medium-high. Brush the cut sides of the peaches with the tablespoon of olive oil.
- Place the peaches cut side down on the grill and cook for 3 to 4 minutes without moving them, until grill marks appear and the flesh softens slightly. Flip and cook for 1 to 2 minutes more.
- Move the peaches to a board and let them cool for 5 minutes, then cut each half into wedges.
- Spread the arugula on a platter. Tear the mozzarella into bite-size pieces and scatter it over the leaves with the peach wedges.
- Top with torn basil leaves, drizzle with the extra virgin olive oil and balsamic, and finish with the salt and pepper. Serve at once.
Tips
- Pick peaches that are fragrant and give slightly when pressed. Fully soft fruit falls apart on the grill. Nectarines, plums and apricots can be grilled the same way.
- Burrata makes the salad richer, and a handful of toasted pine nuts adds crunch.
Questions and answers
Can I cook the peaches in the oven or a pan?
Yes. Sear them cut side down in a hot skillet for 3 minutes, or roast them on a tray under a hot broiler for 5 to 6 minutes.
What can I use instead of fresh mozzarella?
Burrata, ricotta or crumbled goat cheese all work. Feta gives a saltier result, so use less salt.
Can I make this salad ahead of time?
Grill the peaches a few hours ahead and keep them at room temperature. Assemble the salad just before serving so the arugula does not wilt.
How long does it take to make Grilled Peach and Mozzarella Salad with Basil and Balsamic?
About 21 min in total: 15 min of preparation and 6 min of cooking.
How many calories are in Grilled Peach and Mozzarella Salad with Basil and Balsamic?
About 335 kcal per serving, with 13 g of protein, 17 g of carbohydrates and 24 g of fat. These values are estimates.
Nutrition per serving
| Calories | 335 kcal |
|---|---|
| Protein | 13 g |
| Carbohydrates | 17 g |
| Fat | 24 g |
| Fiber | 3 g |
| Sugar | 14 g |
| Sodium | 375 mg |
Estimated values, calculated from the ingredients.
