I think we all feel the same way about caprese salad. It’s one of the best things about summer that everrrryone loves. It’s impossible to not like juicy tomatoes, fresh basil, mozzarella, balsamic, and olive oil together. Serious match made in heaven. At the peak of summer, it’s one of my favorite things to eat. In all forms. On pizza, on bruschetta, by itself, in pasta salads, orzo salads, quinoa salad, on salad SALAD like this one…the list goes on.
The star of the show here might just be the grilled peaches. As if we couldn’t make “caprese” any better, we added summery, juicy grilled peaches! I drizzled them with a little honey first, so they got extra caramelized and sweet. Pro tip.
When mixed together with all of the other flavors, I feel like this is the only salad I ever wanna eat.
I added grilled chicken because I pretty much LIVE off of grilled chicken (it’s such a staple in my diet), and I also added avocado, because by now, you know I add it to everything. Call me basic. I can’t think of a dish it doesn’t enhance. I eat it evvvvery single day. As a matter of fact, today, it was a part of all three of my meals! It was a good day.
The dressing here is so simple, but also another staple in my household. I love making homemade dressings. They are so much better than store-bought, and healthier too. And really not much effort at all! I promise. This one is just garlic, balsamic vinegar, honey, olive oil, salt, and pepper. The key is to blend it in a blender or food processor so it emulsifies and gets all creamy. SUCH a game changer. Don’t skip that step!
And definitely don’t skip the grilled peaches! They MAKE this salad!
Grilled Peach Caprese Salad with Chicken and Avocado
This caprese salad is enhanced with grilled juicy summer peaches, avocado, grilled chicken, and an easy, delicious homemade balsamic dressing!
For the salad
- 2 grilled chicken breasts (I just season them simply and grill a bunch in the beginning of the week to throw into salads or any meal!)
- 1 peach, halved and pitted
- honey for drizzling
- 2 heads of romaine lettuce, chopped
- 1/2 cup mozzarella balls, halved
- 1/2 cup cherry tomatoes, halved
- 1 avocado, sliced
- avocado, sliced
For the dressing
- 1 clove garlic
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- 3 tablespoons olive oil
- pinch of salt and pepper
Preheat your grill or grill pan to medium-high heat. Drizzle the flesh of the peach lightly with honey and rub it around to coat. Grill peach halves for 2-3 minutes, skin side down, until caramelized and grill marks appear. Set aside.
To a blender or food processor, add the garlic, balsamic vinegar, honey, olive oil, salt, and pepper, and blend until smooth and creamy. Season to taste with extra salt and pepper if desired.
To assemble salads, top romaine with grilled peach halves, mozzarella, cherry tomatoes, avocado, fresh basil leaves, and grilled chicken. Drizzle with desired amount of dressing and serve!
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