Throughout the winter and spring, I’ve been whipping up a quick and simple caprese salad for dinners and midnight snacks at work, tossing together spinach, tomatoes and mozzarella, with a homemade balsamic vinaigrette. I really don’t have any complaints about the salad – it was delicious, it had some healthy ingredients and I didn’t really have to think twice about it.
But with summer on my mind, I wanted to change things up. I was flipping through a magazine, saw a picture of a grilled peach with a scoop of ice cream on top, and that’s when it hit me: a grilled peach caprese salad would be perfect.
The only big question I had was what kind of cheese to go with. I didn’t really need anyone telling me that mozzarella probably wasn’t the way to go, but my first thought was to go with feta – you know, like those delicious salads with watermelon, mint and feta? NOTE: I’ll have to make that next week.
As it turned out, feta wasn’t a great fit. I liked the texture of the crumbled cheese, but as my boyfriend/official-taste-tester for the salad put it, the feta and balsamic vinaigrette actually canceled out the sweetness of the peach instead of complimenting it.
Back to the
cutting drawing board I went.
The second time around, I used crumbled goat cheese.
It. Was. Perfect.
The goat cheese absolutely allowed the sweetness of the peach to shine through, and because the cheese had a creamier texture than feta, it spread around with the peach juices and balsamic vinaigrette in a much more consistent way. I assembled the salad on top of baguettes because I can’t say no to fresh-baked bread, but it’s just as good without the bread.
Here’s the recipe – let me know what you think! Also, if someone can please take the rest of the baguette away from me, I would greatly appreciate it 🙂
Grilled Peach Caprese Salad
Recipe by Jen Lask
- 3 peaches
- 4 tbs olive oil, divided
- 1 tbs balsamic vinegar
- Salt and pepper for taste
- Crumbled goat cheese for topping
Pit and slice the peaches and brush them with one tablespoon of olive oil. Place slices on grill (medium heat) and grill each side for three to four minutes before flipping over and repeating.
Remove from heat and slice into one or two inch cubes.
Toss with goat cheese, basil and balsamic vinaigrette (see below for my recipe).
Optional: place scoops of the salad on slices of baguettes.
To make a balsamic vinaigrette, whisk remaining three tablespoons of olive oil with one tablespoon of balsamic vinaigrette. Season lightly with salt and pepper. I know this seems like a really small amount of vinaigrette, but that’s because I didn’t want the vinaigrette to overpower the peach. Plus, with juice from the peaches oozing out with every bite, a larger amount of vinaigrette could drown the dish altogether. If you’re serving the vinaigrette for a larger group to share, I’d up the amounts to 1/4 of a cup of balsamic vinegar with 3/4 of a cup of olive oil and place it in a serving dish rather than directly onto the salad.