Grilled Peach Caprese Salad
It’s been quite sometime since my last post. I’ve needed time to regroup and get my wits about me.
My mom passed away on June 2nd. She lived a long, wonderful life, dying at age 97 – and was vibrant up until the end. In fact, her passing was so unexpected. Even though she was 97 it’s been very challenging for me and my sisters to deal with.
I haven’t felt much like cooking and have spent most of my time with my sisters figuring things out. My mom was the icing on the cake having dealt with numerous deaths, and sickness of family and friends over the past year. Life can be very challenging, and just when you think you can’t deal with another thing, something else happens. You truly realize how strong you are, even though you feel as though you’re crumbling inside.
I attempted to post several other recipes just after my moms passing, but just couldn’t complete the post. Those posts are half written, and I plan to share them soon.
I was in need of a serious retreat so headed up to the mountains to try and find my happy place.
Before leaving town I made this Grilled Peach Caprese Salad with ingredients I had on hand. We all enjoyed it, and it was so refreshing. I think you’ll like it as well.
Grilled Peach Caprese Salad
Ingredients:
- 3 peaches, halved, grilled, then quartered
- 10.5 oz. container baby tomatoes, halved
- 1 8 oz.container Bel Gioioso ciliegine mozzarella balls, halved
- 1 bunch fresh basil
- Balsamic reduction, drizzled
Directions:
- On an indoor (greased) or outdoor grill over medium heat, grill peach halves. Grill briefly until they have grill marks and slightly softened. Set aside to cool.
- Halve tomatoes, and ciliegine mozzarella balls.
- Once peaches have cooled slice each half into quarters.
- On a nice platter, scatter peaches, mozzarella balls, and tomatoes. Top with fresh basil leaves.
- Drizzle generously with a balsamic reduction (homemade or store bought).
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