Grilled Peach Caprese Skewers (Print View)

Peaches, mozzarella, and tomatoes grilled on skewers and drizzled with basil vinaigrette for a summer bite.

# Components:

→ Produce

01 - 2 large ripe peaches, pitted and cut into 16 wedges
02 - 1 cup cherry tomatoes, halved if large
03 - 1 small bunch fresh basil, divided

→ Cheese

04 - 8 oz fresh mozzarella balls (ciliegine), drained

→ Basil Vinaigrette

05 - 1/4 cup extra-virgin olive oil
06 - 2 tbsp white balsamic vinegar
07 - 1 tsp honey
08 - 1 small garlic clove, minced
09 - 1/4 tsp salt
10 - 1/8 tsp freshly ground black pepper
11 - 1/2 cup packed fresh basil leaves

→ Other

12 - 2 tbsp olive oil, for grilling
13 - Flaky sea salt, for garnish
14 - Freshly ground black pepper, for garnish
15 - 8 wooden or metal skewers

# Method:

01 - Preheat grill or grill pan to medium-high heat. If using wooden skewers, submerge them in water for at least 15 minutes.
02 - Lightly brush peach wedges with olive oil.
03 - Thread a cherry tomato, a mozzarella ball, a peach wedge, and a basil leaf onto each skewer. Repeat the sequence to fill, ending with a tomato or peach.
04 - Place skewers on the preheated grill. Cook for 2–3 minutes per side, turning once, until grill marks appear and peaches are slightly softened.
05 - In a blender or food processor, combine 1/4 cup extra-virgin olive oil, white balsamic vinegar, honey, minced garlic, salt, pepper, and 1/2 cup basil leaves. Blend until the mixture is smooth and a vibrant green.
06 - Arrange the grilled skewers on a serving platter. Generously drizzle with the basil vinaigrette. Sprinkle with flaky sea salt and black pepper. Garnish with additional fresh basil leaves, if desired. Serve immediately.

# Expert Advice:

01 -
  • Ready in under 30 minutes from start to finish
  • Beautiful presentation with minimal effort
  • Perfect balance of sweet, savory, and tangy flavors
  • Highlights summer produce at its peak
02 -
  • Contains the perfect balance of sweet, savory, tangy, and smoky flavors
  • Can be partially prepared ahead and grilled just before serving
  • Makes an impressive appetizer that looks far more complicated than it is
03 -
  • I've found that threading a small basil leaf between each ingredient not only looks beautiful but infuses the entire skewer with herbal aroma as it warms on the grill. If your basil leaves are large, simply tear them into smaller pieces.
  • For the most flavorful vinaigrette, use the freshest basil possible and blend it only until smooth – overprocessing can give it a bitter taste.
  • And don't skip the final sprinkle of flaky sea salt – that little crunch and burst of salinity elevates all the other flavors.

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