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Grilled peach halves and sliced Mozzarella cheese on top of baby arugula salad

Grilled Peach Salad with Mozzarella Cheese

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5 from 2 reviews

Grilled Peach and Fresh Mozzarella Salad is a fresh and colorful side dish that’s perfect to serve on warm summer days. Sweet, succulent peaches are grilled, then seasoned with a tantalizing mixture of cinnamon, sugar, and lemon. Served atop baby arugula (or spinach) along with creamy mozzarella cheese and crunchy toasted almonds, the resulting dish is not only visually stunning with its contrasting colors but also bursting with an array of vibrant flavors and textures.

  • Yield: 8 servings 1x
  • Diet: Gluten Free



Grilled Peaches

  • 2 tablespoons granulated sugar (can also use light brown)
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon allspice
  • 1/8 teaspoon mace
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 8 medium-sized, slightly under-ripe freestone yellow peaches

Light Balsamic Vinaigrette

  • 4 tablespoons lime-flavored olive oil, divided (see Note below)
  • 2 tablespoons peach balsamic vinegar (see Note below)

Remaining Salad Ingredients

  • 5 ounces baby arugula
  • 6 to 8 ounces fresh mozzarella cheese (the kind that’s a ball, in water)
  • 1/4 cup toasted slivered almonds
  • Kosher salt, to taste
  • Fresh ground pepper, to taste


Grilled Peaches

  1. Preheat a grill or grill pan to medium-high heat.
  2. In a small mixing bowl, stir together the sugar, cinnamon, allspice and mace. Stir in lemon juice and vanilla until well combined. Set aside.
  3. Cut the peaches in half and remove the pits. Brush both sides of each half with 2 tablespoons of the lime olive oil.
  4. Once grill is preheated, using tongs and a folded paper towel, oil the grill grates.
  5. Place peaches on grill, cut sides down, and cook until marked with grill lines and beginning to soften, around 2 to 4 minutes (timing depends on ripeness of peaches and how hot your grill is). Turn peaches over and continue cooking for an additional 1 to 3 minutes, or until just beginning to soften.
  6. Remove to a cookie sheet, cut side up, and brush with sugar-lemon mixture. Set aside.

Light Balsamic Vinaigrette and salad assembly

  1. In a large mixing bowl, whisk together the remaining 2 tablespoons of the lime olive oil and the peach balsamic vinegar. Add arugula and toss well (I like to use my hands).
  2. Spread arugula on a serving platter or 8 individual salad plates.
  3. Arrange the peaches (cut side up) over the top. Arrange slices of the mozzarella cheese and toasted almonds around the peaches. Season to taste with kosher salt and fresh ground pepper.
  4. Serve immediately.


Note on olive oil and vinegar: If you can’t find lime olive oil, substitute lemon olive oil, or extra virgin olive oil and add a bit of lime zest. If you can’t find peach balsamic vinegar, substitute white balsamic vinegar.

Make ahead: Peaches can be grilled and seasoned earlier in the day and refrigerated. Bring to room temperature and arrange the salad shortly before serving.

  • Author: Lee Clayton Roper
  • Category: Side salad, first course, gluten free, camping
  • Method: Grill
  • Cuisine: American