Grilled Peaches combined with tequila, honey and sriracha make a sweet and savory side that just screams SUMMER! Layered with fresh mozzarella for a refreshing salad that will be the star of your next cookout.
Slice some fresh peaches and be prepared for a salad that will blow you away!
Peaches are super sweet right now, even the ones you find in the grocery. Our farmers market is overflowing with peaches and they’re available at all the roadside stands on the way to Pinehurst, that means it’s time to make grilled peaches and mozzarella.
My grandparents lived in the San Joaquin valley in California. When we would visit we were always canning peaches to bring home. We have different peaches here than in California. They are smaller and juicier, but just as sweet. (Here are some tips for how to pick a ripe peach) I love them all and incorporate them in everything I can.
The last couple of weeks I’ve been working on the best way to grill peaches. It can be a little tricky because they’re so juicy. This summer salad uses slices of peaches and the rest that of the peach. The pieces that are too small to grill are used for the spicy peach sauce that goes over the final dish.
Why you’ll love it
- Peaches are good in sweet and savory dishes.
- You don’t waste any part of the peach.
- This is a perfect light, summery salad!
- If you’re already grilling, these are easy to throw on before you grill your meat.
- The sauce is flavored with tequila 🍹
- When stacked, it’s a showstopper, but it’s just as delicious layered on a platter.
What you’ll need
- Peaches – this recipe calls for 6-8 fresh peaches. You’ll cut them into ¼ inch rounds, cutting inward from the sides until you reach the pit. Reserve 1 cup of peach pieces left over after cutting the rounds to use in the sauce. You don’t peel the peaches for this recipe.
- Fresh mozzarella cheese – you can buy this pre-sliced. But if they don’t have it, just buy a mozzarella log and slice it thin.
- Limes – fresh limes work best so you have both the zest and fresh juice.
- Lime zest – if you don’t have a zester, you can use a cheese grater. You don’t want to skip this step because the zest adds a lot of flavor, try not to get any of the white part which can be bitter.
- Green onions – first cut off the roots of the onions. You can slice the onions up to the middle of the green stalk.
- Cilantro – you can chop the cilantro with a knife or use kitchen shears.
- Tequila – if you don’t drink tequila on the regular, you can purchase a miniature bottle to prepare this recipe.
- Pantry staples – olive oil, sriracha, salt, honey.
Pro Tip: When zesting the lime, try to just zest the green part, if you go into the white of the lime it will be bitter.
How to grill peaches
Step 1: First, you’ll make peach rounds by cutting from top to bottom working toward the pit. I could only get two small slices per side using small Carolina peaches. In this recipe you can use all the non-pretty parts of the peach in the sauce.
Step 2: Puree the extra pieces of the peach with a little onion, lime, honey, tequila, oil and sriracha.
Step 3: Slather the slices with the sauce. Now place them on the grill or on a grill pan on the stove.
Step 4: Once you have nice grill marks and the sauce is slightly caramelized on the peach slices, stack them with thin slices of fresh mozzarella and drizzle with the remaining sauce.
You can make individual stacks or layer the peaches and mozzarella slices on a platter.
This is so light and refreshing with just a little kick from the sriracha. I could eat this every night for dinner during peak peach season.
FAQ and tips
With so many varieties of peaches, you’re able to get peaches throughout most of the year in the US. However, the peak season is from May through late September.
Good news! Peaches are packed with nutrients to add to your daily diet. Not only are they low in calories, but they also have fiber and vitamins A & C.
Yes, you should wash your peaches. Because of their thin skin, you should wash them to remove any pesticides.
If you purchase peaches that are not ripe, let them sit out on the counter and they will ripen right up. Once they’re ripe, you can slow the ripening process by refrigerating them so you don’t miss enjoying a sweet peach. If you want to ripen peaches, try these tips.
More peach recipes to enjoy
Perfect appetizers to share
If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.
- 6-8 fresh peaches
- 3 green onions sliced
- ¼ cup cilantro chopped
- 3 tablespoons honey
- 1 teaspoon salt
- ½ teaspoon lime zest
- 2 limes juiced
- 1 ½ tablespoons tequila
- 1 ½ tablespoons sriracha
- ⅓ cup olive oil
- 1 lb fresh mozzarella cheese sliced thin
- Cut peaches into ¼ inch rounds, cutting inward from the sides until you reach the pit. Reserve 1 cup of peach pieces left over after cutting the rounds. You will need about 4 peach slices per serving.
- In a food processor add 1 cup of chopped peaches, green onions, chopped cilantro, honey, salt, lime zest. lime juice from 2 limes and tequila. Process until smooth but with some small chunks. Add oil and pulse for 3-4 times until combined. Set aside.
- Spray the grill or grill pan with cooking spray. Brush peach rounds with the dressing and grill over medium high heat, 350º to 400º, about 3 minutes per side until there are grill marks.
- Layer peaches and cheese slices alternately and drizzle sauce over the top. There is enough dressing for 6 to 8 stacks of peaches.
- Peach dressing can be refrigerated for a few days.
Barbara’s Tips + Notes
- Try to use peaches that are a little firm, if they are too ripe, they will fall apart on the grill.
- Leave the peelings on the peaches, it helps them keep their shape.
- You can either stack or layer the peaches and mozzarella.
- If Tequila’s not your thing, you can leave it out.