This Grilled Peach Caprese Salad is a colorful (and tasty!) way to add some greens to your camping menu.
1large heirloom tomatosliced into wedges
8 ozball of fresh mozzarellatorn into 1/2 inch sized pieces
6-8slicesof prosciuttocut into thin strips
a handful of fresh mint leavestorn
couple of handfuls of arugula
3tablespoonsbalsamic reduction(recipe follows)
salt & pepper to taste
Slice peach in half and remove the stone.
Place on grill cut side down over the campfire and leave until you have a slight char. Remove and slice.
Arrange arugula, tomato slices, mozzarella, prosciutto and mint between two plates. Top with sliced roasted peaches and drizzle with olive oil and balsamic reduction. Season with salt & pepper.
FOR THE BALSAMIC REDUCTION
To make a balsamic reduction, bring 1/3 cup balsamic vinegar to a boil in a small saucepot. Reduce the heat and simmer until the vinegar has thickened to the consistency of syrup, about 10 minutes. This can be prepared ahead of time and transported to camp in a small, sealable container.
Sharp knife + cutting board
Plates + utensils for serving
If you enjoyed this recipe, we would love it if you'd come back and leave a rating! You can find the recipe here: https://www.freshoffthegrid.com/grilled-peach-caprese-salad/