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Grilled Peach and Mozzarella Salad


  • 5 peaches, ripe but not overripe
  • 3 green onions sliced
  • 1/4 cup fresh cilantro
  • 3-4 tablespoons honey
  • dash salt
  • 1 teaspoon lime zest
  • 1/4 cup fresh lime juice
  • 1/2 teaspoon chili powder
  • 1/3 cup canola oil
  • 3/4 lb mozzarella cut into thin slices


  1. Peel and chop one of the peaches. Cut remaining peaches into wedges, either quarter or 1/8 depending on size of peach. Set on plate until ready to grill. 

  2. Process the single chopped and skinned peach, green onions and next 6 ingredients in a food processor 10 seconds or until smooth. Add oil and pulse 3-4 times until thoroughly combined.

  3. While grill is cold, coat with cooking spray. Heat to medium-high heat. Brush both sides of peaches with dressing.  

    Grill peaches for about 3-5 minutes on each side. Let cool for about 10 minutes after grilling. 

    Lay mozzarella cheese on platter in a single layer with a peach slice on top. 

    Drizzle with  some of the fresh peach dressing* and prepared balsamic glaze.

    Finish with balsamic glaze, drizzled over the platter. Sprinkle with chopped fresh cilantro.

Recipe Notes

*The dressing may be halved, or the remaining dressing used on a green salad, or as a glaze for grilled chicken or fish. The amount of dressing in this recipe is enough for double the amount of peaches and mozzarella. I only use about 1/4-1/3 cup total for topping grilled peaches and mozzarella.