Grilled Eggplant & Peach Caprese Salad

A traditional caprese lives or dies on its tomatoes — which is exactly the problem in the weeks when peaches are perfect and tomatoes are still catching up. This version leans into late summer instead: eggplant grilled until smoky and silky, peaches kissed by the heat just long enough to concentrate their sweetness, and the mozzarella and basil you already love. The contrast is the whole point — warm and cool, smoky and sweet, creamy and bright — in a salad substantial enough to be dinner with a piece of grilled bread alongside.

Ingredients

• 1 large eggplant (about 1 lb / 450 g), sliced into 1/2-inch rounds
• 2 ripe but firm peaches, pitted and cut into wedges
• 8 oz (225 g) fresh mozzarella, torn or sliced
• 3 tbsp extra-virgin olive oil, plus more for serving
• 1 tbsp balsamic glaze, plus more to taste
• 1/2 tsp flaky sea salt, plus more to finish
• Freshly ground black pepper, to taste
• 1 cup fresh basil leaves, loosely packed
• 1 tsp honey (optional)
• 2 tbsp toasted pine nuts (optional)

Method

1. Salt the eggplant. Lay the eggplant rounds on a tray, sprinkle with the flaky sea salt and let stand for 10 minutes. Pat dry with paper towels — this draws out moisture so the slices grill instead of steam.
2. Heat the grill. Preheat a grill or grill pan over medium-high heat until very hot. Lightly oil the grates.
3. Grill the eggplant. Brush the rounds with olive oil and grill for 3–4 minutes per side, until tender with deep char marks. Transfer to a plate.
4. Grill the peaches. Brush the peach wedges lightly with olive oil and grill cut-side down for 1–2 minutes, just until marked and slightly softened. Remove promptly — they should hold their shape.
5. Assemble. Arrange the eggplant on a large platter, layering with mozzarella and peach wedges. Tuck basil leaves between the layers.
6. Finish and serve. Drizzle with olive oil and balsamic glaze, add the honey if using, and scatter over flaky salt, black pepper and pine nuts. Serve warm or at room temperature.

Warm eggplant, just-grilled peaches, cool mozzarella — the salad works because every bite holds a contrast.

Leftovers keep for a day in the fridge, though the salad is at its best within the hour — while the eggplant is still faintly warm against the cool cheese.