Grilled Peach & Mozzarella Salad

Last week was pretty awful for me – everything that could go wrong did. Come Saturday night, all I wanted to do was sit back and relax while surrounded by good friends. I got exactly what I wanted – a night filled with wine, light and summery food (this Grilled Peach & Mozzarella Salad, Greek Panzanella, Herb-Grilled Chicken and Shrimp, and frozen turtle pie), and wonderful friends. Thanks to everyone that came over for dinner this past weekend – you were the perfect remedy for a terrible week!

Now, onto this Grilled Peach and Mozzarella Salad. Tossed lightly with olive oil, the sweet grilled peaches and the sweet balsamic glaze that gets drizzled on top are a wonderful contrast to the spicy bite of the arugula and the smooth mozzarella. (Note: I let everyone drizzle the syrup on their own salad, so glaze is not in photo above). This was a nice change from the usual salad that I throw together, and can’t wait for my next bag of peaches to make it again!

Grilled Peach & Mozzarella Salad

Adapted from Fine Cooking No. 106 (p. 19)

Serves 6 as a side


  • 3/4 c. balsamic vinegar
  • 2 sprigs fresh thyme
  • Kosher salt
  • Ground black pepper
  • 2+ firm-ripe peaches (12 oz. total), halved and pitted
  • 4-1/2 tsp. olive oil
  • 4 c. lightly packed baby arugula, spring green mix, spinach, or lettuce of choice
  • 1 ball buffalo mozzarella, cut into 3/4-inch chunks (about 1 cup)

Grill the Peaches: Heat the grill on medium heat, or, if you don’t own a grill, a grill pan on the stove. Rub halved peaches with olive oil and sprinkle with salt. Place peaches on grill cut-side down until grill marks appear on slices, 3-4 minutes. Remove from heat and allow to cool slightly. Slice into 1-inch chunks and set aside.

Make the Balsamic Glaze: In a small saucepan, bring balsamic vinegar and thyme to a boil. Reduce heat and simmer until vinegar is thick and syrupy, 6-9 minutes. You’ll have about 1/4 cup of glaze. Remove from heat, discard the thyme, and season to taste with salt and pepper.

Toss the Salad: Just prior to serving, toss the greens with 2 tsp. of olive oil, the mozzarella and the peaches. Drizzle with balsamic glaze, or allow your guests to do glaze their own. Serve extra peaches and mozzarella in bowls on the side.

2 thoughts on “Grilled Peach & Mozzarella Salad”

  1. the Fan of the Cook would love to try the grilled peach and mozzarella salad during next visit to your area. Do you this can be arranged for me?

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