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President and CEO

Grilled Peach and Mozzarella Salad

Published in Recipes, Salads & Vegetables Author: CentraCare

CentraCare Health Weight Management Recipe


  • ¾ cup balsamic vinegar
  • 2 sprigs fresh thyme
  • Salt and ground black pepper
  • 2 firm, ripe peaches (12 oz. total), halved and pitted
  • 4½ tsp. extra-virgin olive oil
  • 4 cups lightly packed baby arugula (about 2¼ oz.)
  • 1 ball mozzarella (5-7 oz.), cut into ¾-inch chunks (about 1 cup)


  1. Prepare a medium gas or charcoal grill fire.
  2. Combine the vinegar and thyme in a 2-quart saucepan and bring to a boil over medium heat. Reduce the heat to a simmer and cook until the mixture is thick, syrupy, and reduced to ¼ cup, 6-9 minutes.
  3. Remove from the heat, discard the thyme sprigs, and season with a pinch of salt and a few grinds of black pepper.
  4. Rub the peaches all over with 2 tsp. of the oil and season lightly with salt and pepper. Grill cut side down until lightly charred, 3-4 minutes.
  5. Transfer to a cutting board and let cool slightly. Slice each half into thirds.
  6. In a medium bowl, toss the arugula with the remaining 2½ tsp. oil and season to taste with salt and pepper.
  7. Arrange on a platter. Top with the buffalo mozzarella and peaches and drizzle with about 2 Tbs. of the reduced balsamic, adding more to taste.
  8. Season to taste with salt and pepper and serve.

Yield: 4 servings

Nutrition Information Per Serving

  • Calories: 187
  • Fat: 9 g.
  • Sat. Fat: 4 g.
  • Sodium: 295 mg
  • Carbs: 18 g.
  • Fiber: 2 g.
  • Protein: 9 g.

Exchanges per serving: 1 Starch; 4 Vegetable; 2 Fat