Grilled Peach Tomato Salad with Mozzarella
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Grilled Peach Tomato Salad with Mozzarella
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Grilled Peach Tomato Salad is not just a beautiful summer salad, it’s full of fresh flavors, sweet, and tangy with interesting contrasting textures. The simple honey dressing compliments the sweet fresh peaches while the juicy cherry tomatoes, lime juice, and seasoning add balance.
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Ingredients
Salad
- 4 large yellow peaches ripe and firm
- 5 ounces mix greens of choice 140 g
- 1 cup cherry tomato halves (5.29 oz | 150 g)
- 4 oz fresh mozzarella sliced(113 g)
- 2 tablespoons pumpkin seeds
- ¼ cup parmesan shredded (0.77 oz | 22 g)
Dressing
- 1 tablespoon honey
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lime juice
- sea salt
- ground black pepper
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Instructions
- Wash peaches, cut in half, and remove seeds.
Grill The Peaches (Optional)
- Preheat the stove or grill to high heat. Brush a grill pan with oil or spray with cooking spray or prepare a grill.
- Cut each half into halves.
- Place the peach halves facing sliced side down on the grill pan (or grill) and cook for about 5 minutes or until the peaches are heated and have grill marks.
- Remove the peaches from the grill pan and place the sliced side up on a plate.
Make The Peach Tomato Salad
- Cut the peaches into wedges.
- In a large bowl, add mixed greens. Add peaches, cherry tomatoes, mozzarella, pumpkin seeds, and parmesan
Make The Dressing
- In a small jar, stir together honey, olive oil, lime, salt and pepper. Pour on salad individually or just before serving.
- Salad can be served immediately or stored in the refrigerator until ready to serve.
Notes
- Double It. You could easily double the recipe ingredients if you plan to serve this peach salad to a larger crowd or if you want to enjoy it as a main meal.
- Leftover Dressing. Any leftover dressing can be stored in an airtight container in the refrigerator for up to 1 week to be used in other salads and dishes. The peach salad ingredients, however, will start to wilt and become soggy after 2 days which is why you should use up any leftover salad as soon as possible.
- Grill It. If you want that grilled effect for this Summer salad, then lightly grill the peach slices on each side on a grill pan before assembling the salad.
- Pretty It Up. This peach tomato salad with mozzarella is absolutely stunning and deserves to be shown off. Choose a simple crisp white bowl or dish to serve this salad in - it will make all those fresh salad ingredients burst with color!
- Clean Greens. As with any salad recipe, always wash your fresh produce well to reduce the risk of any residue grit getting into the assembled salad.
- Cheese Change-Up. If you don’t enjoy mozzarella or you’d like to add in a mixture of cheeses, consider using feta, ricotta, or burrata - they are all great flavor options for this peach salad.
- Substitute Fruits. Other fruits can be used in this Summer salad such as fresh strawberries, cherries, or blueberries.
- Substitute Other Greens. You can use other greens such as fresh spinach, fresh kale, and arugula.
- Change The Seeds. I love pumpkin seeds in this recipe. Feel free to add in other seeds as well or even some nuts. You can leave them raw or toast them for a deeper flavor.
- Add Protein. If you’re considering using this salad as a main meal, adding in some shredded chicken or turkey is a great way to make the meal more substantial.
- Add Croutons. For extra crunch, add baked croutons to this peach salad just prior to serving. If you add them a couple of hours before serving they could start to get soft due to the moisture in the salad.
- Go Vegan. To make this salad vegan-friendly, use a vegan-friendly cheese instead of the Mozzarella and Parmesan and use maple syrup instead of honey in the dressing.
- Bulk The Salad. Vary the salad by adding red onion and fresh basil.
- Vary The Vinaigrette. Try adding lemon juice, instead of lime juice, or maybe substitute balsamic vinegar for the lime juice for a unique flavor.
Nutrition Information
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Calories
318kcal
(16%)
Carbohydrates
23g
(8%)
Protein
12g
(24%)
Fat
21g
(32%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
3g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
27mg
(9%)
Sodium
292mg
(12%)
Potassium
502mg
(14%)
Fiber
3g
(12%)
Sugar
18g
(36%)
Vitamin A
1317IU
(26%)
Vitamin C
28mg
(31%)
Calcium
238mg
(24%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 23g | 8% |
| Protein | 12g | 24% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 292mg | 12% |
| Potassium | 502mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 18g | 36% |
| Vitamin A | 1317IU | 26% |
| Vitamin C | 28mg | 31% |
| Calcium | 238mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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