Grilled Peach Caprese Salad with Honey and Basil
Servings: 4 people
Refreshing layers of arugula, fresh mozzarella, tomatoes, grilled peaches and basil are drizzled with local honey and olive oil, making this an incredible side dish for any summertime meal. This salad is also hearty enough to have for dinner on its own.
- 5 ounces arugula
- 8 ounces fresh mozzarella, sliced
- 2 large peaches, halved and pitted
- 1 large heirloom tomato, or a ripe tomato
- 1/4 cup fresh basil leaves
- 2-3 tablespoons olive oil
- 1 tablespoon honey
- 1/2 teaspoon Papa Joe's Salt or combination of salt and pepper
Halve and pit the peaches. Brush with olive oil and grill, cut side down over medium heat for 3-5 minutes or until grill marks appear. Flip the peaches over and grill on the skin side for 3-5 minutes until you are happy with the grill marks and the peaches are tender.
Using a serrated knife, slice the tomato into 1/4 inch rounds. Slice the fresh mozzarella into 1/4 inch rounds. Slice the grilled peaches - I like to cut each grilled half into 2-3 slices.
Spread the arugula onto a large serving platter. Arrange the grilled peaches, tomatoes and fresh mozzarella slices on top of the arugula. Arrange the basil leaves all over the salad. I like using the smallest leaves of basil, they look pretty and no need to cut. This is a trick I learned from Cookie and Kate :)
Drizzle the olive oil and honey over the entire salad. Sprinkle with Papa Joe's Salt or salt and pepper. Serve immediately. Store any leftovers in the refrigerator for up to two days.
Calories: 292kcal | Carbohydrates: 15g | Protein: 14g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 44mg | Sodium: 656mg | Potassium: 356mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1645IU | Vitamin C: 12.3mg | Calcium: 351mg | Iron: 1mg