Summer Sides – Grilled Peach and Buffalo Mozzarella Salad

Grilled Peach and Buffalo Mozzarella Salad - LiveDineParty

My favorite summer sides continues…

Summertime=fruit, fruit and more fruit!  Besides just enjoying a refreshing piece of fruit, I also love cooking with it when it’s in season. This summer salad is one of my favorites.  I paired it with some grilled steak, but it would probably go great with anything or be just as good by itself :).  I have enjoyed trying different types of grilled fruit and most are good, but I personally think that peaches are the best.  This salad is absolutely delicious and the combination of the sweet peaches and balsamic is perfect.  I hope you enjoy it as much as I do!

Adapted from Fine Cooking

Serves about 4


  • ¾ cup balsamic vinegar
  • 2 sprigs fresh thyme
  • 2 firm-ripe peaches, halved and pitted
  • 4 ½ tsp extra-virgin olive oil
  • 4 cups lightly packed baby spinach
  • 1 ball buffalo mozzarella, cut into chunks (about 1 cup)
  • Salt and freshly ground black pepper


To make the balsamic reduction:  Combine the vinegar and thyme in a small saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer until the balsamic reduces to a thick, syrupy liquid.  It will reduce to about ¼ cup, 6 to 9 minutes. Remove from the heat, discard the thyme sprigs, and season with a pinch of salt and a few grinds of black pepper.

For the peaches:  Prepare a medium gas or charcoal grill. If you do not have a grill you can also use a grill pan (my new favorite kitchen necessity!).  I tried this for the first time and although a real grill is always better, the peaches came out great on the grill pan.  They even had the fancy grill marks! Brush the peaches with 2 tsp of the oil and season lightly with salt and pepper. Grill cut side down until lightly charred, 3 to 4 minutes. Transfer to a cutting board and let cool slightly. Slice each half into thirds.

Grilled Peach and Buffalo Mozzarella Salad - LiveDineParty

Prepare the salad:  In a medium bowl, toss the spinach with the remaining 2 ½ tsp oil. Top with the buffalo mozzarella and peaches and drizzle with about 2 Tbs of the reduced balsamic, adding more to taste. Season to taste with salt and pepper and serve.


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