Grilled Peaches & Cream(y) Mozzarella Salad

June 14, 2010
4 Ratings
  • Serves 4
Author Notes

A match made in heaven! Two Great pairs: Peaches & Champagne and Mozzarella & Basil. Could they combined to create an even better marriage? I was hopeful and was pleasantly surprised how delicious they were together. This salad will become a staple for those porch suppers on hot steamy nights. Make sure to eat this shortly after the peaches come of the grill for maximum enjoyment. The juices from the peaches further enhance & sweeten the champagne vinegar vinaigrette. - sticksnscones —sticksnscones

Test Kitchen Notes

This isn't a light summer salad -- it's sultry and rich, in all the right ways. Creamy mozzarella and charred peaches lay on a bed of soft butter lettuce, blanketed by roughly torn basil and an almost effervescent lime and champagne vinaigrette with some nice, shallot-y bite. I'd recommend waiting till the peaches have cooled a bit before assembling the salad, to make sure you have crisp and cool contrasts to the just-warm peaches. - Kristen —The Editors

What You'll Need
  • 1 Large Ball Fresh Mozzarella
  • 4 Peaches, just ripe
  • 1 tablespoon minced shallot
  • 2 tablespoons canola oil
  • 1 bunch Boston or other soft lettuce, for more bite, add arugula
  • 1/3 cup champagne vinegar
  • 1 tablespoon fresh lime juice
  • 1 tablespoon honey
  • 1/2 cup olive oil
  • salt & pepper to taste
  • 1/3 cup torn basil leaves
  1. In a small bowl combine minced shallot with Champagne vinegar. Let sit for 15 minutes Whisk in the lime juice,honey, salt & pepper. While whisking, drizzle in the olive oil. Set aside
  2. Arrange lettuce on a large platter
  3. Cut mozzarella in half and then into 1/3 inch slices
  4. Heat grill to high heat
  5. Cut peaches in half and remove pits. Brush all over with oil.
  6. Grill peaches cut side down over medium high heat for about 3 minutes or until grill marks appear and peaches start to brown. Turn and grill another 2-3 minutes. Cook until done & warm. Transfer to cutting board and cut each half into halves.
  7. Arrange peaches and mozzarella slices alternately on top of greens. Place peaches with cut sides facing up. Sprinkle with basil.
  8. Drizzle with Vinaigrette and serve immediately.The ultimate bite is a piece of lettuce, peach and mozzarella. Watch out for those delicious peach juices running down your chin!

See what other Food52ers are saying.

  • Transcendancing
  • pauljoseph
  • AntoniaJames
  • Midge
  • aargersi

7 Reviews

Transcendancing March 8, 2016
I made this tonight because it was stupidly hot today and it offered a delicious meal with minimal cooking. I did actually add some chicken and garlic ravioli I picked up on my way home to bulk it out as a meal for the 3 of us. Ordinarily I'd have poached and cooled some chicken but it was just waaaaay too hot for that. Boiling water for the pasta and running my skillet for <10 minutes was all I was willing to do :P It turned out beautifully, so full of flavour and was so perfectly satisfying on this hot summer evening. Will definitely make this again! Loved the grilled peaches and boccocini combination! (Buffalo mozzarella wasn't available from my supermarket at the time).
pauljoseph August 27, 2010
very good recipe
tawny P. July 18, 2010
Thank you, this makes my mouth water. I think I might add some La Quercia prosciutto to it too.
AntoniaJames June 15, 2010
Delish! I have a couple quarts (or more) of champagne vinegar that I made last fall, so I can't wait to try this. Yellow freestones are a few weeks yet in coming. This is going to be good. ;o)
aargersi June 15, 2010
Hey AJ would you post how to make that vinegar please?
AntoniaJames June 15, 2010
You bet. I'll post it as a recipe, but am out of the office most of the week (early mornings, late nights, meetings and other work-related commitments in between), so it will probably be this weekend before I can get to it. ;o)
Midge June 15, 2010
What a great idea!