Fresh Grilled Nectarine Caprese Salad Recipe with Sweet Balsamic Reduction
A light and refreshing summer salad featuring smoky grilled nectarines paired with fresh mozzarella, basil, and a sweet balsamic reduction. Perfect for BBQs, potlucks, or a solo lunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: American
Ingredients
Scale
- 3 large ripe but firm nectarines, halved and pitted
- 8 oz (225 g) fresh mozzarella cheese, sliced or torn into bite-sized pieces
- 1 cup loosely packed fresh basil leaves
- 2 tablespoons extra virgin olive oil (1 tablespoon for brushing nectarines, 1 tablespoon for drizzling)
- ½ cup (120 ml) balsamic vinegar, preferably aged or syrupy
- 1 tablespoon honey or brown sugar
- Pinch of sea salt, to taste
- Freshly ground black pepper (optional)
Instructions
- Rinse and dry nectarines. Slice each in half and remove the pit. Brush the cut sides lightly with 1 tablespoon of extra virgin olive oil.
- Preheat grill or grill pan to medium-high heat (around 375°F/190°C).
- Place nectarines cut side down on the grill. Cook undisturbed for 3-4 minutes until grill marks appear and fruit softens slightly. Flip and grill skin side briefly for 1-2 minutes. Remove and let cool for a few minutes.
- While nectarines grill, pour balsamic vinegar into a small saucepan. Add honey or brown sugar. Bring to a gentle boil over medium heat, then reduce to a simmer. Stir occasionally and reduce until syrupy, about 8-10 minutes. Remove from heat and let cool slightly.
- Tear or slice mozzarella into bite-sized pieces. Place in a mixing bowl with basil leaves. Drizzle with remaining 1 tablespoon olive oil and gently toss to coat.
- On a serving platter, arrange grilled nectarine halves cut side up. Scatter mozzarella and basil mixture over and around them. Drizzle sweet balsamic reduction evenly on top. Finish with a pinch of sea salt and optional black pepper.
- Serve immediately while nectarines are still warm and flavors are fresh.
Notes
Use ripe but firm nectarines to prevent them from turning mushy on the grill. Watch the balsamic reduction closely to avoid burning. Room temperature mozzarella blends better with warm fruit. The balsamic reduction can be made ahead and stored in the fridge for up to a week.
Nutrition
- Serving Size: 1/4 of the salad
- Calories: 220
- Fat: 12
- Carbohydrates: 20
- Fiber: 2
- Protein: 12
Keywords: grilled nectarines, caprese salad, balsamic reduction, summer salad, fresh mozzarella, basil, easy salad recipe