Sacramento’s farm-to-fork reputation isn’t just hype—it’s a way of life. With our Central Valley bounty, fresh ingredients are always within reach, especially at spots like the Midtown Farmers Market. This Sacramento-Style Caprese Salad with Grilled Peaches takes the classic Italian dish and gives it a local twist—juicy peaches from nearby orchards, creamy mozzarella, and a balsamic drizzle. It’s light, flavorful, and perfect for a quick lunch!
Let’s whip it up!
Why This Recipe Works
Caprese is already a crowd-pleaser, but grilling Sacramento’s famous peaches adds a smoky-sweet kick that pairs perfectly with basil and mozzarella. It’s ready in 15 minutes, requires minimal cleanup, and celebrates our region’s produce. Plus, it’s versatile—serve it as a side or toss in some protein for a full meal.
Ingredients
Keyword: Sacramento peach recipe
- 2 ripe peaches (from Sacramento Farmers Market or Raley’s)
- 8 oz fresh mozzarella (local tip: snag some from Nugget Markets)
- 1 cup fresh basil leaves
- 2 tbsp olive oil (extra virgin, preferably California-sourced)
- 1 tbsp balsamic glaze (available at Trader Joe’s on Folsom Blvd)
- Salt and pepper to taste
- Optional: 1 tsp honey (try Sacramento Beekeepers)
Serves: 2-4 | Prep Time: 10 min | Cook Time: 5 min
Instructions
Keyword: Easy Caprese salad recipe
- Prep the Peaches: Wash and halve the peaches, removing the pits. Brush each half with olive oil.
- Grill ‘Em Up: Heat a grill pan or outdoor grill to medium-high. Grill peaches cut-side down for 2-3 minutes until char marks appear. Flip and grill 1-2 minutes more. Let cool slightly.
- Slice and Dice: Cut grilled peaches into wedges. Slice the mozzarella into ¼-inch rounds.
- Assemble: On a platter, layer peach wedges, mozzarella slices, and basil leaves. Start with a peach, then mozzarella, then basil—repeat until it’s all used up.
- Drizzle and Season: Drizzle with olive oil and balsamic glaze. Sprinkle with salt, pepper, and a touch of honey if you’re feeling fancy.
- Serve: Enjoy immediately—best at room temp with a crusty baguette from Grateful Bread on the side.
I made this last summer—pure Sacramento bliss.
Tips for the Best Caprese
- Peak Season: Peaches peak June-August here, but early spring varieties work too by March.
- Local Swap: No peaches? Try grilled nectarines or plums from Davis Farmers Market.
- Make It a Meal: Add prosciutto or grilled chicken for protein—perfect for a coworking lunch.
Why Sacramento Loves This
Our city’s all about fresh, seasonal eats, and this dish delivers. The peaches nod to nearby Yuba City’s orchards, while the basil and olive oil vibe with California’s Mediterranean climate.
Conclusion: Fresh, Fast, Sacramento
This Sacramento-Style Caprese Salad with Grilled Peaches is your new go-to—easy enough for a busy day, fancy enough to impress. Grab some local peaches, fire up the grill, and dig in. Got a twist on this? Share it below or tag us on Instagram—I’d love to see your take!
Want more local tips? Check our guide to Sacramento coworking spaces for a change of scenery.
