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Peach Caprese Salad with Grilled Corn and Balsamic Glaze Recipe

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3.9 from 1 review

This Peach Caprese Salad is a refreshing twist on the classic Italian Caprese, incorporating sweet sautéed corn and juicy yellow peaches alongside heirloom tomatoes, fresh mozzarella, and basil. Finished with a homemade honey-balsamic glaze and a drizzle of olive oil, this vibrant salad offers a perfect balance of sweetness, creaminess, and tang. It’s easy to prepare in about 25 minutes and serves as a stunning appetizer or light meal for four.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Italian-inspired
  • Diet: Vegetarian

Ingredients

Salad Ingredients

  • 2 ears Sweet Corn, sliced
  • 1 tbsp Olive Oil (plus more for drizzling on top)
  • 2 Heirloom Tomatoes, sliced
  • 3-4 Yellow Peaches, sliced
  • 8 oz Fresh Mozzarella, sliced
  • 1/2 cup Basil Leaves
  • Kosher Salt, to taste
  • Black Pepper, to taste

Balsamic Glaze

  • 1 cup Balsamic Vinegar
  • 1 tbsp Honey

Instructions

  1. Saute the corn: Heat a skillet over medium heat and add olive oil. Add the sliced sweet corn, season with kosher salt and black pepper, and cook for about 5 minutes until the corn turns golden brown. Remove from the skillet and set aside to cool.
  2. Make the balsamic glaze: In a small saucepan, combine the balsamic vinegar and honey. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 12-15 minutes until it reduces and thickens enough to coat the back of a spoon. Remove from heat and allow to cool to room temperature.
  3. Assemble the salad: On a serving platter, layer the sliced peaches, heirloom tomatoes, fresh mozzarella, and basil leaves. Sprinkle the sautéed corn evenly on top. Drizzle with additional olive oil and the cooled balsamic glaze. Finish by seasoning with a dash of flaky sea salt and freshly ground black pepper to taste.

Notes

  • Use ripe peaches and heirloom tomatoes for the best flavor combination.
  • The balsamic glaze can be made ahead and stored in the refrigerator for up to a week; just rewarm gently before using.
  • For a dairy-free version, substitute mozzarella with a vegan cheese or omit it entirely.
  • Adjust seasoning to your taste; adding a pinch of red pepper flakes can add a subtle kick.
  • This salad is best served fresh but can be chilled for 30 minutes before serving for a cooler, refreshing option.

Find it online: https://cheftinaskitchen.com/peach-caprese-salad-with-grilled-corn-and-balsamic-glaze-recipe/