This unique spin on the traditional Caprese salad just bursts with flavor and is perfect for summer entertaining!

Grilled Peach Bread Salad


6 Tablespoons Olive Oil (divided)
4 Tablespoons White Balsamic Vinegar
1 Large Shallot (thinly sliced)
6 Large Basil Leaves (sliced into thin strips – chiffonade)
1 1/2 Pounds Peaches (washed, pitted and cut in half)
8 1″ Thick Slices French Baguette
1 1/2 Pounds Yellow Pear Tomatoes (washes and cut in half)
1/2 Pound Fresh Mozzarella (cut into small dice)
Kosher Salt
Fresh Ground Black Pepper


Start your grill.

Add 3 tablespoons of the olive oil, balsamic vinegar, shallots and half of the basil into a large bowl. Whisk to combine ingredients and add some kosher salt to taste (you may be adding more salt later so don’t go crazy adding salt here). Whisk ingredients again.

Brush both sides of the bread slices with the remaining olive oil.

When the grill reaches 400 degrees Farenheit, lay the peaches (flesh side down) and the oiled bread on the grill. Don’t walk away from the grill, it won’t take long for the bread to brown. Once the bread browns to your likeness flip it over. The peaches will also brown. When they show grill marks, turn them over. (The skin side of the peaches will blacken a bit and not really brown.) Remove the bread when it reaches your desire of doneness. Remove the peaches when the skins start to turn darker or a bit black.

Cut the bread into 1″ cubes.

Slip the skins off of the grilled peaches and cut into 1/2″ pieces.

Re-whisk the olive oil and vinegar mixture if it has separated and add the tomatoes, mozzarella, cubed bread and grilled peaches.

Toss to combine and add salt and pepper to taste.

Top with remaining basil and serve.

*Recipe and image courtesy of*