Carolina Caprese

Don’t be fooled, South Carolina actually produces more peaches than Georgia. Not only do we have plenty of peaches here, but they’re also obscenely good. Like juice dripping down your arm and off your chin onto your chest good. As we come to the end of summer I wanted to create a dish to celebrate the peach in all its glory.

I was inspired by the Italian caprese salad, aka sliced mozzarella; tomatoes; and fresh basil topped with balsamic vinegar. I wanted to create a country version and ended up with mozzarella, sliced grilled peaches, basil, and Carolina vinegar barbecue sauce. The end result? Quick, easy, and packed with flavor.


  • 3 fresh mozzarella balls, sliced
  • 3 juicy peaches, thickly sliced
  • 1/4 cup basil roughly chopped
  • All the Carolina style vinegar barbecue sauce your heart desires
  • Neutral oil

Heat your grill pan over medium-high heat. Brush your peaches with the oil and grill about 30 to 90 seconds per side. Arrange the peaches and mozzarella so that they form a line while alternating. Top with the basil and barbecue sauce.

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