Grilled Peach and Mozzarella Salad

Good morning! Last night, we made the most delicious dinner on the grill and I know that you can easily recreate this during the week. I was inspired by a recipe for a Peach and Burrata Salad that Liz Adams shared on her blog Hello Adams Family. I made a few modifications based on what we had in the refrigerator and this was so good. We served this salad with chicken that was marinated in a mediterranean blend. I’ll share that recipe, too.

Grilled Peach and Mozzarella Salad

What You Need

For the salad:

  • Mixed greens
  • 4 peaches, sliced
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 cup sliced almonds or pecans
  • 1 ball of mozzarella, ripped into pieces
  • 1 tablespoon butter
  • Salt and pepper

For the dressing:

  • 2 tablespoons dijon mustard
  • 1 tablespoon honey
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • Salt and pepper

*These measurements aren’t perfect. If the mustard is too bitter, add a little more honey, or add more olive oil if you need a thicker consistency or it tastes too much like vinegar. Play around with it! I make my dressing in a mason jar, which makes it easy to mix.

What To Do

  1. Cut peaches in half. Season them with a tablespoon of olive oil, tablespoon of balsamic vinegar, and salt and pepper to taste.
  2. Grill peaches carefully, making sure they don’t get too carmelized.
  3. Toast almonds or pecans with tablespoon of butter until browned, about 5 minutes.
  4. Once peaches and nuts are finished, place mixed greens in a bowl. Tear mozzarella over salad. Add peaches and nuts and mix with dressing.

Mediterranean Chicken Marinade

What You Need

  • 1/2 cup olive oil
  • 5 cloves garlic, minced
  • 2 lemons juiced
  • 1 lemon zest
  • 1 tablespoon fresh thyme (chopped)
  • 1 tablespoon fresh oregano (chopped)
  • 2 teaspoons fresh rosemary (chopped)
  • 1 tablespoon fresh parsley (chopped)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 6 large chicken breasts (about 4 pounds)

What To Do

  1. Prepare the marinade. Add all ingredients for the marinade (olive oil, garlic, lemon juice, lemon zest, fresh thyme, fresh oregano, fresh rosemary, fresh parsley, salt, and black pepper) to a large shallow mixing bowl. Mix well to combine.
  2. Marinate the chicken. Add the chicken breasts to the marinade and mix well to coat in the marinade. Allow chicken to marinate for at least 30 minutes to two hours.
  3. Prepare the grill. Clean grill grates and lightly oil with vegetable oil or cooking spray. Set grill to medium-high heat.
  4. Grill the chicken. Remove the chicken from the marinade and place directly on the grill. Discard remaining marinade. Cover the grill and allow chicken to cook for approximately 5 minutes before reducing heat to medium. Allow chicken to cook for an additional 2 minutes, then use tongs to flip each breast over. Grill for an additional 5-7 minutes (or longer), or until the thickest part of your chicken registers 160 degrees F. with a digital meat thermometer.
  5. Allow chicken to rest. Remove chicken breasts from the grill and set aside to a clean plate. Tent with foil and allow to rest for 5 minutes before slicing and serving.

Happy Monday!


My name is Ann Marie Scheidler and I'm thrilled you've decided to check out my blog. I'm a pearl-loving yogi with a thing for travel, a weakness for beautiful bags, and a passion for storytelling. In this space, I'll be sharing stories about my family, go-to recipes, my wellness journey, fashion and beauty favorites, and my love for Chicago’s North Shore. I find new inspiration wherever I go. Thanks so much for coming along for the ride!


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