In summer I love to eat lots of salads; when it is hot I just don’t want to cook and stand behind the stove. But salads aren’t a kid’s favorite, am I right? Until I served my kids this peach caprese salad; the best summer salad!
Peaches, mozzarella or burrata, cherry tomatoes and (optionally) prosciutto are all things (my) kids really like, so when I presented them with this summer salad they dug straight in. I even convinced them to try some greens.. WIN!
How I make this peach caprese salad?
Make the dressing
The dressing for this peach caprese salad is actually the marinate for the tomatoes. First I marinate the tomatoes and once I drain the marinate, I save it so I can serve it on the side as a dressing.
I mix olive oil, balsamic vinegar, garlic, dried basil, salt and pepper in a glass jar or dressing shaker and shake until well combined.
Marinate the tomatoes
I place the tomatoes in a large sealable container and pour the dressing/marinate over it. I leave the tomatoes to marinate for 30 minutes in the refrigerator.
Grill the peaches
In the meantime I grill the peach halves on the oiled grate of a preheated grill, grill pan or in cast iron skillet for 2-3 minutes or until light char marks appear. Then I flip them over and grill them for another 2-3 minutes. I set them aside until I assemble the salad.
Combine it all
On a large platter, I arrange the grilled peaches, tomatoes, basil and/or other greens, and optionally prosciutto. I pour the dressing over the peach caprese salad and gently toss to coat it. I break the burrata over the salad and (optionally) drizzle it with additional dressing, salt, and pepper.
Optional add-ins (for a full meal salad)
There are numerous tasty add-ins to turn this peach caprese salad into a full meal.
- grilled fish or chicken;
- quinoa mixed into the peach caprese salad;
- more greens to make it a ‘real’ salad such as baby greens, kale, romain or even butterhead lettuce;
- grilled vegetables like zucchini, eggplant or peppers;
- potato wedges;
- flat bread served on the side.
Now we all love salad in this household. I hope you’ll get your kids hooked as well with this peach caprese salad. It is
full of different flavors – so quick and easy to make – really adjustable – kid friendly
Speaking of grilled peaches, have you tried my grilled peach prosciutto pizza yet?
Other summer favorites:
- family friendly Niçoise salad
- chicken gyros with marinated tomatoes
- gazpacho
- gado gado; steamed veggie salad with peanut sauce
Grilled peach caprese salad
Ingredients
Dressing/marinate
- 180 ml extra virgen olive oil (approx. ¾ cup)
- 120 ml balsamic vinegar (approx. ½ cup)
- 2 tsp dried basil
- 1 clove garlic (minced)
Salad
- 2 cups cherry tomatoes (cut in half if too big)(or 1 cup of cherry tomatoes and 1 cup of plum tomato or other big, juicy tomatoes)
- 3 peaches (peeled and cut in 4 wedges)
- 1 handful fresh basil leaves
- 100-120 grams soft mozzarella or burrata balls
- 75 grams prosciutto (approx. 2.5 oz.)(optional)
- 1 handful mixed (baby) greens (like kale, rocket, frisée, endive)(optional)
(Peppermint) pesto (optional)
- 4-6 tsp (peppermint) pesto I made it myself and used my peppermint pesto*
Instructions
Make the dressing/marinate the tomatoes
- Mix olive oil, balsamic vinegar, garlic, dried basil, salt and pepper in a glass jar or dressing shaker and shake until well combined.
- Place the tomatoes in a large sealable container and pour the dressing/marinate over it. Leave the tomatoes to marinate for 30 minutes in the refrigerator.
Grill the peaches
- Preheat your grill, grill pan or cast iron skillet to medium high and brush the grates with oil. Grill the half of peaches for 2-3 minutes or until light char marks appear, flip and grill another 2-3 minutes. Set them aside until I assemble the salad.
Putting the salad together
- On a large platter, arrange the grilled peaches, tomatoes, basil and/or other greens, and optionally prosciutto.
- Pour ⅓-½ of the dressing over it and gently toss to coat it.
- Break the mozzarella/burrata over the salad and (optionally) drizzle it with additional dressing, (peppermint) pesto, salt, and pepper. Serve the remaining dressing on the side.
Notes
DID YOU MAKE THIS RECIPE?
If you like this recipe, please consider rating it with the star rating system and leave a comment below – it’s so helpful for us and other readers. Thank you! And don’t forget to snap a picture if you make this and tag @familicious.kitchen on Instagram and hashtag it #familicious. Awesome! You can also find us on Facebook and Pinterest.
Leave a Reply