Grilled Peach Caprese Salad
June is a great time for grilling! Try your hand at this delectable fresh grilled peach caprese salad for the perfect accompaniment to a Father’s Day BBQ.
Recipe and image courtesy of Chef Gerard Viverito
Ingredients:
2 ripe tomatoes
3 ripe peaches
2-8 oz. balls of fresh mozzarella
1 bunch of fresh basil
Malaysian red palm oil for brushing
Sea salt and freshly ground pepper, to taste
Dressing Ingredients:
2 fl. oz. honey or agave syrup
2 fl. oz. raw apple cider vinegar
4 garlic cloves, minced
3 fl. oz. Malaysian red palm oil
1/4 tsp celery seed
Sea salt and freshly ground pepper, to taste
Instructions:
- Starting at the stem, cut the peach in half. Remove the pit, then slice the peaches into 1/4-inch rounds.
- Preheat a clean and seasoned grill to high.
- Brush both sides of the peach slices with palm oil.
- Lay the peach slices onto an oiled grill and close the lid. After about 90 seconds, flip the peaches and grill for another 90 seconds.
- Remove to a cutting board and allow slices to cool while you prepare the rest of the salad.
- Make the dressing by placing the agave, vinegar and garlic in a mixing bowl. Whisk in the oil until emulsified. Season to taste with celery seed and salt and pepper.
- Slice the mozzarella rounds into 1/4-inch slices. Slice the tomatoes crosswise into 1/4-inch slices.
- Shingle the slices onto a platter, alternating them on top of each other: tomato slice, basil leaf, grilled peach slice, fresh mozzarella slice, basil leaf, and repeat until all are used.
- Season to taste with salt and pepper, and then drizzle with salad dressing.
- Serve as-is or with Dad’s favorite protein.
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