Can you tell I have a peach obsession? Grilled peach and mozzarella salad. You will LOVE this one. Should I say that every time I post? trust me this time You died and went to (peach) heaven. I love how light and fresh this salad is. Great for summer evenings when it’s still warm enough to have a BBQ and dinner outside!
I first posted this recipe back in 2008 when this blog was brand new! I still love the flavors in this Grilled Peach Mozzarella Salad. Nothing beats grilled fresh peaches. Make sure the peaches are ripe but not too ripe for this recipe. The dressing has so many delicious flavors – cilantro, honey, lime zest and a little bit of chilli powder. Such great combinations. It pairs perfectly with grilled peaches and sliced mozzarella. Can we talk about mozzarella for a minute? Sliced mozzarella to be precise. I could eat it at every meal. Why is cheese so good?
This salad is not only super delicious, it is also so easy to prepare. Just a few ingredients to prepare the dressing and you’re halfway there. Grill the peaches on both sides and top with mozzarella. Drizzle the dressing over the salad. I also like to drizzle a pre-prepared balsamic glaze over the salad. It just gives it a little more color and punch. Balsamic glaze is so delicious — I get mine at Trader Joe’s, but it’s sold near the salad dressing or vinegar at most grocery stores.
You can make this salad and serve immediately or refrigerate until ready to serve. Just keep the dressing separate. You can also grill the peaches ahead of time and store them in the fridge, making it easy to assemble this salad whenever you want. Simple, simple, so good. This dish makes you look like a gourmet chef when you’re actually arranging some fresh ingredients on a platter.
Grilled peach and mozzarella salad
Ingredients
-
5
Peaches, ripe but not overripe -
3
green onions
cut -
1/4
Cup
fresh coriander -
3-4
tablespoon
Honey - pinch of salt
-
1
teaspoon
lime zest -
1/4
Cup
fresh lime juice -
1/2
teaspoon
chili powder -
1/3
Cup
rapeseed oil -
3/4
Pound
Mozzarella
cut into thin slices
instructions
-
Peel and chop one of the peaches. Cut the remaining peaches into quarters or 1/8 wedges, depending on the size of the peaches. Place on plate until ready to grill.
-
Process the single chopped and peeled peach, spring onions and the next 6 ingredients in a food processor for 10 seconds or until smooth. Add oil and pulse 3-4 times until well combined.
-
While grill is cold, brush with cooking spray. Heat on medium to high heat. Spread the dressing on both sides of the peaches.
Grill the peaches for about 3-5 minutes on each side. Allow to cool for about 10 minutes after grilling.
Layer the mozzarella cheese on top with a slice of peach.
Drizzle with some fresh peach dressing* and prepared balsamic glaze.
Finish with balsamic glaze and drizzle over the plate. Sprinkle with chopped fresh coriander.
recipe notes
*The dressing can be halved or the remaining dressing used on a green salad or as a glaze for grilled chicken or fish. The amount of dressing in this recipe is enough for twice the amount of peaches and mozzarella. I only use about 1/4-1/3 cup total for topping on grilled peaches and mozzarella.