I love it when the universe gives me signs. I also love telling Ed when this occurs. I believe that he finds it endearing (ha!). The universe definitely sent me some signs to make this recipe.
I follow Lauren of Hunger Thirst Play on Instagram. We’ve never met but we have both a food and family connection – Lauren’s husband is my brother-in-law’s stepbrother. Lauren has a wonderful food and drink blog. Even if you don’t cook, check out her amazing photography. Plus, she and her husband own two restaurants – Bonefish Harry’s (Beverly, Massachusetts) and Portsmouth Feed Co. (Portsmouth, New Hampshire) north of Boston. Lauren’s love of food is both a career and a hobby.
One morning last week I saw Lauren’s post for Grilled Peach Caprese Salad on Instagram and immediately made a mental note that I needed to consider it as a side dish for a dinner we were having the following weekend with friends. Then I went to take a ride on the Peloton (follow me @RieglPalate) and Lauren was working out at the same time (this rarely occurs). That was enough for me – I had to make her latest recipe. I went out later that day to procure peaches so they’d be ripe enough by the weekend. (They were!)
I like to think of this as a fancy caprese salad as the peaches really dress it up. By grilling just ripe peaches they caramelize a bit and taste even better. Make sure to pair these yummy peaches with the best tomatoes you can find (thankfully it’s tomato season in Pennsylvania). Mozzarella is traditionally used in a caprese salad but for this salad, go for burrata (mozzarella meets cream). You can never go wrong with burrata and it pairs nicely with the peaches.
Ed grilled the peaches on a gas grill but you can also use a grill pan.
Thank you, Lauren, for the inspiration. I love so many things about writing Riegl Palate and one of them is the interesting people with whom I connect. Now we just need to feel safe to travel again as a trip to Lauren and Henry’s restaurants is definitely in order.
| Lauren's Grilled Peach Caprese Salad | Print |
- 4 firm peaches
- 1-1/2 tablespoons olive oil (divided)
- 3 tomatoes, sliced
- 4 ounces burrata (see Notes)
- 8 ounces burrata cheese
- 6 large basil leaves
- ½ tablespoon aged balsamic vinegar (see Notes)
- Flake sea salt, such as Maldon
- Heat gas grill to medium-high heat. Alternatively, heat a grill pan over medium-high on top of the stove.
- Slice the peaches in half and remove the pit. Slice each piece in half again lengthwise. Brush both sides of each slice lightly with 1 tablespoon olive oil. Grill peach slices 2 to 3 minutes per side. You want them to slightly caramelize without them getting too soft. Let them cool slightly before adding them to the platter.
- Slice the tomatoes into rounds, about ¼" thick.
- Alternate peach and tomato slices on a platter. Break the burrata over the top of the tomatoes and peaches. Tear basil leaves into small pieces and sprinkle all over. Drizzle remaining ½ tablespoon olive oil and aged balsamic vinegar over peaches and tomatoes.
- Serve within an hour of dressing.
* Aged balsamic vinegar is a bit sweeter and thicker than regular balsamic vinegar. You can also use regular balsamic vinegar or balsamic syrup.
Source: Variation of a recipe from Hunger Thirst Play
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