Balsamic Grilled Peach & Mozzarella Salad

Fresh peaches replace tomatoes in this Georgia twist of Insalata Caprese  (Caprese Salad). A drizzle of A&A Lemon Infused Extra Virgin Olive Oil adds the finishing touch to this flavorful summer salad.


-1 teaspoon salt
- 1 (6-oz.) package of baby arugula, thoroughly washed
- 3/4 pound fresh mozzarella, cut into 16 (1/4-inch) slices




Peel and chop peaches into approx.  1/4 inch-thick rounds.

Place them in a bowl with the A&A Peach Balsamic Reduction and toss them until well coated. Put your bowl apart.

Preheat grill to 350° (medium-high).

Grill peaches for 3 to 5 minutes on each side or until grill marks appear.

Arrange arugula evenly on 4 plates.

Alternately layer 4 grilled peach rounds and 4 cheese slices on each plate while the peaches are still warm, so it helps the mozzarella to melt some...yummy!!.

Pour A&A Lemon Infused Extra Virgin Olive Oil & salt in the bowl where you marinate the peaches, and mix them together with a fork, to make a dressing.

Drizzle the top of your salad with this dressing.




Substitute A&A Peach Balsamic Reduction, with A&A Orange Balsamic Reduction for a more citrus flavor or with A&A White Balsamic Reduction

Orange Balsamic Vinegar Glaze


You can also use a grill pan to get those beautiful grill marks on on the peaches.

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