Before we dive into this gem of a recipe, please note that this post is sponsored by Flashfood. All opinions are my own.
I can’t believe it’s already late summer as I’m writing this! Pretty soon, we’ll be wearing sweaters and drinking hot cider, but not before I milk the last of the late summer produce for all it’s worth. Tomatoes are at their peak, stone fruit is buzzing with flavor, and it’s Hatch chile season! If you’ve never had a Hatch chile, dont’ fear. They’re sort of like a combination of jalapeños, poblanos, and sweet peppers. Not too hot, but smoky with a slight kick. They TOTALLY make this unique appetizer, I promise.
Granted, Hatch chiles can be hard to find. If you can’t locate them, you can use whatever variety of summer pepper you wish. I’d recommend something with a little heat, but it’s entirely up to you. Luckily for me, I was able to get my hands on a giant bag of Hatch chiles, along with the rest of the ingredients for this dish, using my new favorite app: Flashfood!
I’ve been using Flashfood for the past month in an effort to tighten-up my grocery budget and I couldn’t be happier with it. Flashfood’s mission is to help people save money on their groceries while reducing store-generated food waste, an effort than I can absolutely get behind. Better yet? The app is free and you’ll get your items at a price of over 50% less than what the items normally cost!
To use, simply download the app here, browse the map to find a location closest to you, choose the items you’d like to purchase, and pick them up in store. Because the Flashfood fridge is located at the exit to the store, it was easy for me to shop for the rest of my groceries, check out, and grab the items I ordered through the app on my way out. All you need to do is confirm your items and receipt with the customer service desk and you’re on your way!
Since downloading the app, Flashfood is always my first stop when planning out my meals for the week. I search through the list of available food items to see what I can save on that week, then plan my recipes accordingly. This helps me feel good about my grocery/food waste footprint, and also helps me eat seasonally!
Flashfood has locations in over 1000 stores in North America and has helped save over 20 million pounds of food from going to waste. It’s such an easy way to save some money and consume groceries responsibly, which feels like a no-brainer!
Now, let me tell you how to make this Grilled Hatch Chile and Peach Caprese Salad!
Ingredients needed to make Grilled Hatch Chile and Peach Caprese Salad
To make this appetizer, you’ll need the following items:
- peaches, preferably local to you
- tomatoes, any variety (but heirloom are delicious)
- hatch chiles
- mini mozzarella balls
- olive oil
- balsamic glaze
- fresh basil
Tools used to make Grilled Hatch Chile and Peach Caprese Salad
The best part about summer recipes? They almost always involve the grill (AKA limited clean-up), and this recipe is no different. In addition to a grill or grill pan, you’ll need the following tools:
- sharp knife
- large cutting board
- large bowl
- plastic wrap
- serving plate
How to make Grilled Hatch Chile and Peach Caprese Salad
You’ll start by preparing all of your ingredients. Wash all produce, slice the peaches into quarters, slice the tomatoes into half moons, and drain the mozzarella balls. Drizzle the Hatch chiles and peaches with olive oil and sprinkle with salt. Grill the peaches for a minute or so each side until they are slightly softened and have visible grill marks, and grill the peppers until the skin is charred and bubbling.
Transfer the peppers to a bowl and immediately cover tightly with plastic wrap to allow them to steam. After 10 minutes of steaming, use the back of a knife to slide the skin off (it should come off easily), slice the peppers in half, and scrape out the seeds. Now it’s time to assemble.
Arrange the grilled peaches, tomato slices, and peppers in a circular pattern on a serving plate. Add the mozzarella balls into the center, then drizzle with balsamic glaze and additional olive oil. Sprinkle once more with salt, and garnish with fresh basil. Serve and enjoy!
Looking to try Flashfood for yourself?
Download the app and give it a try! I hope you love it as much as I do.
3 medium ripe peaches, quartered
2 slicing tomatoes, such as heirloom, sliced into half moons
3-4 large Hatch chile peppers
2 Tbsp olive oil, plus more for serving
1 tsp kosher salt, plus more for serving
8oz package mini mozzarella balls, drained
Fresh basil, for serving
Balsamic glaze, drizzled, for serving
- Heat grill to medium-high (~500 degrees Fahrenheit). Drizzle quartered peaches and Hatch chiles with olive oil and sprinkle with salt. Grill peaches for a minute each side, or until just softened with visible grill marks. Grill peppers until skin is charred and bubbling up, a few minutes each side.
- Immediately transfer peppers to a bowl and cover tightly with plastic wrap to let steam. After 10 minutes, remove the peppers from the bowl and use the back side of a knife to slide the skin off. Slice in half lengthwise and scrape out the seeds. Set aside.
- Assemble the salad. Arrange the grilled peaches, tomato slices, and prepared peppers in a circular pattern on a serving plate. Add the mozzarella balls to the center, then drizzle with balsamic glaze and additional olive oil. Sprinkle once more with salt, garnish with basil, serve, and enjoy!
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