Prosciutto Grilled Peach Caprese Salad

I never thought about grilling peaches until a friend served them at a summer barbecue a few years back. I was skeptical—fruit on the grill seemed weird. But that first bite changed everything. The heat brings out the peach’s natural sweetness and adds this smoky char that you just can’t get any other way.

Now I’m throwing peaches on the grill every chance I get, and this salad is my favorite way to serve them. It’s basically a caprese salad, but instead of tomatoes, you’ve got caramelized grilled peaches. Add some honey, fresh mozzarella, basil, and a few ribbons of prosciutto, and you’ve got yourself a dish that works as an appetizer or a light dinner. It takes maybe 20 minutes start to finish, and people always ask for the recipe.

What Kind of Peaches Should I Use?

For this grilled caprese salad, you’ll want to pick peaches that are ripe but still firm enough to hold up on the grill. If your peaches are too soft, they’ll turn to mush when you cook them, so look for ones that give just slightly when you press them gently. Yellow peaches are called for in this recipe, but white peaches would work just as well if that’s what you have available. When you’re at the store or farmer’s market, give them a sniff near the stem – a sweet, peachy aroma means they’re ready to use. If your peaches are a bit underripe, leave them on the counter for a day or two until they’re just right.

Options for Substitutions

This salad is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Yellow peaches: White peaches work just as well, or you can try nectarines for a similar texture and sweetness. In a pinch, grilled plums or apricots also make a nice substitute, though they’ll give you a slightly different flavor profile.
• Fresh mozzarella: If you can’t find fresh mozzarella, burrata is a creamier option that works beautifully here. You could also use goat cheese or ricotta salata for a tangier twist.
• Prosciutto crudo: Other thinly sliced cured meats like serrano ham or speck work well. For a vegetarian version, simply leave it out – the salad is still delicious without it.
• Honey: Balsamic glaze makes a great substitute and adds a nice tangy sweetness. You can also use maple syrup or agave nectar if that’s what you have on hand.
• Fresh basil: While basil is traditional for caprese, you can use fresh mint for a different take, or even arugula for a peppery note.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling peaches is using fruit that’s too ripe, which will turn mushy and fall apart on the grill – choose peaches that are just slightly firm to the touch so they hold their shape while developing those beautiful grill marks.

Another common error is not brushing the peaches with enough oil before grilling, which can cause them to stick to the grates and tear when you try to flip them, so be generous with your olive oil or butter.

Don’t skip preheating your grill properly or forget to clean the grates, as leftover residue can give your peaches an off flavor that clashes with the fresh ingredients.

Finally, resist the urge to move the peaches around too much – let them sit undisturbed for the full 2-3 minutes per side to get those nice caramelized char marks that make this salad special.

What to Serve With Grilled Peach Caprese Salad?

This salad is pretty filling on its own thanks to the mozzarella and prosciutto, but it pairs beautifully with some crusty bread or focaccia on the side for scooping up all those delicious juices. I love serving it alongside grilled chicken or fish for a complete summer meal, especially when I’m having people over for dinner. A chilled glass of white wine or sparkling water with lemon makes it feel extra special, and if you want to round out the meal, some roasted vegetables like zucchini or asparagus work great. You could also serve it as part of a larger spread with other antipasti like olives, marinated artichokes, and cured meats.

Storage Instructions

Store: This salad is really best enjoyed fresh since the peaches and mozzarella don’t hold up well once assembled. If you have leftovers, keep them in an airtight container in the fridge for up to 1 day, but the peaches will release moisture and the basil might wilt a bit.

Prep Ahead: You can grill the peaches a few hours ahead and keep them covered at room temperature. Store the mozzarella separately in the fridge in its liquid or wrapped in plastic wrap. When you’re ready to serve, just assemble everything together with the fresh basil and prosciutto for the best flavor and texture.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 850-1000
• Protein: 35-40 g
• Fat: 50-60 g
• Carbohydrates: 70-80 g

Ingredients

For the grilled and fresh peaches:

• 5 ripe peaches (halved and pitted)
• 1.5 tbsp extra virgin olive oil

For the thyme infused honey:

• 2.5 oz raw unfiltered honey
• 1 bunch fresh thyme sprigs

For the assembly:

• 8 oz fresh mozzarella pearls
• 1 bunch fresh basil leaves
• 3 oz prosciutto (torn into thin ribbons)
• 2 tsp extra virgin olive oil
• 1/2 tsp flaky sea salt
• 1/2 tsp freshly cracked black pepper
• 1 tbsp balsamic glaze

Step 1: Prepare the Infused Honey and Preheat the Grill

• 2.5 oz raw unfiltered honey
• 1 bunch fresh thyme sprigs

Start by gently heating the honey with fresh thyme sprigs in a small pot over low heat for about 5 minutes, allowing the thyme to infuse its aromatic flavor into the honey without overheating it—this creates a beautiful, herbaceous drizzle for finishing.

While the honey infuses, preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.

Transfer the warm infused honey to a small serving container and set aside to cool slightly, which will also allow the thyme flavor to deepen.

Step 2: Grill the Peach Halves Until Caramelized

• 5 ripe peaches
• 1.5 tbsp extra virgin olive oil

Pat the peach halves dry and brush lightly with 1.5 tablespoons of extra virgin olive oil on both the cut and skin sides.

Place them cut-side down on the hot grill and cook for 2-3 minutes until you see beautiful char marks and caramelization—this creates a contrast between the sweet grilled flesh and the tender interior.

Flip and grill the skin side for another 2-3 minutes until lightly charred.

I find that this two-sided grilling brings out the peaches’ natural sweetness while adding a subtle smoky depth that makes the salad more interesting.

Step 3: Assemble the Salad with Grilled Peaches and Fresh Components

• grilled peach halves from Step 2
• 1 bunch fresh basil leaves
• 8 oz fresh mozzarella pearls
• 3 oz prosciutto

Arrange the warm grilled peach halves on a large serving platter or individual plates, cut-side up.

Tear the fresh basil leaves and scatter them over the peaches, then distribute the fresh mozzarella pearls among the peaches, nestling them into the grilled surface.

Tear the prosciutto into thin ribbons and drape them artfully across the salad—the warmth of the peaches will slightly soften the prosciutto, creating a pleasant textural contrast.

Step 4: Finish with Oil, Salt, and Infused Honey Drizzle

• 2 tsp extra virgin olive oil
• 1/2 tsp flaky sea salt
• 1/2 tsp freshly cracked black pepper
• infused honey from Step 1
• 1 tbsp balsamic glaze

Drizzle the assembled salad with 2 teaspoons of extra virgin olive oil, then season with flaky sea salt and freshly cracked black pepper to taste.

Finally, drizzle the thyme-infused honey from Step 1 over the top, and finish with a small drizzle of balsamic glaze.

I like to use the balsamic glaze sparingly—just enough to add a subtle acidity and slight sweetness without overpowering the delicate flavors of the peaches and mozzarella.

Prosciutto Grilled Peach Caprese Salad

Delicious Prosciutto Grilled Peach Caprese Salad recipe with step-by-step instructions.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 4 servings

Calories 925 kcal

Ingredients

  

For the grilled and fresh peaches

• 5 ripe peaches (halved and pitted)
• 1.5 tbsp extra virgin olive oil

For the thyme infused honey

• 2.5 oz raw unfiltered honey
• 1 bunch fresh thyme sprigs

For the assembly

• 8 oz fresh mozzarella pearls
• 1 bunch fresh basil leaves
• 3 oz prosciutto (torn into thin ribbons)
• 2 tsp extra virgin olive oil
• 1/2 tsp flaky sea salt
• 1/2 tsp freshly cracked black pepper
• 1 tbsp balsamic glaze

Instructions

 

• Start by gently heating the honey with fresh thyme sprigs in a small pot over low heat for about 5 minutes, allowing the thyme to infuse its aromatic flavor into the honey without overheating it—this creates a beautiful, herbaceous drizzle for finishing. While the honey infuses, preheat your grill to medium-high heat and lightly oil the grates to prevent sticking. Transfer the warm infused honey to a small serving container and set aside to cool slightly, which will also allow the thyme flavor to deepen.
• Pat the peach halves dry and brush lightly with 1.5 tablespoons of extra virgin olive oil on both the cut and skin sides. Place them cut-side down on the hot grill and cook for 2-3 minutes until you see beautiful char marks and caramelization—this creates a contrast between the sweet grilled flesh and the tender interior. Flip and grill the skin side for another 2-3 minutes until lightly charred. I find that this two-sided grilling brings out the peaches' natural sweetness while adding a subtle smoky depth that makes the salad more interesting.
• Arrange the warm grilled peach halves on a large serving platter or individual plates, cut-side up. Tear the fresh basil leaves and scatter them over the peaches, then distribute the fresh mozzarella pearls among the peaches, nestling them into the grilled surface. Tear the prosciutto into thin ribbons and drape them artfully across the salad—the warmth of the peaches will slightly soften the prosciutto, creating a pleasant textural contrast.
• Drizzle the assembled salad with 2 teaspoons of extra virgin olive oil, then season with flaky sea salt and freshly cracked black pepper to taste. Finally, drizzle the thyme-infused honey from Step 1 over the top, and finish with a small drizzle of balsamic glaze. I like to use the balsamic glaze sparingly—just enough to add a subtle acidity and slight sweetness without overpowering the delicate flavors of the peaches and mozzarella.