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:

1. Starting at the stem, cut the peach in half. Remove the pit, then slice the peaches into 1/4-inch rounds.
2. Preheat a clean and seasoned grill to high.
3. Brush both sides of the peach slices with palm oil.
4. 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.
5. Remove to a cutting board and allow slices to cool while you prepare the rest of the salad.
6. 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.
7. Slice the mozzarella rounds into 1/4-inch slices. Slice the tomatoes crosswise into 1/4-inch slices.
8. 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.
9. Season to taste with salt and pepper, and then drizzle with salad dressing.
10. Serve as-is or with Dad’s favorite protein.

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