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.
