Grilled Peach Caprese Salad

Pretty Delicious Life Grilled Peach Caprese Salad

Peach season is still in full swing + I for one am always very happy about that. I'm a summer girl through and through, not just because I love the constant sunshine + warm weather, but because it's peach + tomato season (and blueberry season but they're not invited to this party, sorry blubes.) Anyway, I'm super into pairing peaches with tomato + herbs so it was really a no brainer when I decided to add grilled peaches to a Caprese salad. Revolutionary? No. Freakin delicious? Oh yes!

If you're newly following a low FODMAP diet, allow me to give you the low down on peaches. Monash University classifies peaches as high FODMAP in 5oz servings and low FODMAP in 1 - 1.5oz servings. The average peach weighs about 5oz and contains high amounts of sorbitol so if you know you don't do well with sorbitol, keep your portions around 1oz or 1/5th of the peach. That might not SOUND like much, but you can get creative with how you add peaches into recipes. Slice them really thin if you have a mandolin or dice them and sprinkle on top of your caprese. I've tested peaches out and do well with them but if you don't, always remember to listen to that body of yours. It knows more about you than anyone!

Although I highly recommend grilling your peaches, if you do not have access to a grill you can broil them for a few minutes, or slice them fresh. The choice is yours! I also recommend using heirloom tomato in this recipe simply because I think they're the tastiest tomato out there. Vegan or lactose intolerant? Swap the dairy mozz for a vegan option!

Don't forget to let me know what you think of this recipe in the comments below!


2 whole peaches

8oz mozzarella cheese

1 cup fresh basil leaves (or more if you love basil!)

1 whole large heirloom tomato

2 tbsp olive oil

1 tsp sea salt

  1. Halve peaches + grill about 5-10 minutes until noticeable grill marks appear.

  2. Slice tomato with a serrated knife (this prevents you from squishing the tomato while slicing!) or using a mandolin if you have one.

  3. Slice mozzarella cheese into thin rounds.

  4. Layer tomato, cheese, peach, and basil, finishing off with a drizzle of your favorite olive oil + sea salt.

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