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Grilled peach and prosciutto caprese salad

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4-6 1x


Summer on a plate! Grilled peaches and juicy tomatoes paired with creamy mozzarella and salty prosciutto, drizzled with the most flavorful basil vinaigrette.



  • 3 peaches, halved and pitted
  • ½ cup + 2 teaspoons olive oil
  • 2-3 tomatoes (your favorite kind), cut into wedges
  • 1-2 fresh mozzarella balls
  • 2 oz prosciutto
  • 2 cups basil leaves + more for platter
  • 1 garlic clove
  • 2 tablespoons lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon pepper


  1. Brush peaches with 2 teaspoons olive oil. Grill over medium-high heat until flesh is charred. Remove, let cool slightly and then cut into wedges.
  2. Arrange peaches, tomatoes and mozzarella on a large platter. Add prosciutto and a few basil leaves.
  3. Combine 2 cups basil leaves, garlic, lemon juice, salt, pepper in a blender or food processor and pulse to combine. Add olive oil and blend until everything comes together. Taste and adjust salt as needed - you want this to be super punchy and flavorful!
  4. Drizzle platter with basil vinaigrette, serving the rest on the side.