Caramelised Peach Caprese Salad with Smoked Murray River Salt

A twist on the classic Caprese. This recipe is the ultimate celebration of summer produce, with juicy sweet caramelized peaches, sun ripened tomatoes and creamy mozzarella finished with the bold, smoky essence of Smoked Murray River Salt.

Made with smoked Murray River salt – explore more ways to cook with smoked spices or browse our smoked Murray River salt.

Ingredients

Directions

Roast the Peaches
Preheat your grill or a grill pan to medium-high heat. Lightly brush the peach halves with olive oil. Grill the peaches cut-side down for about 2-3 minutes or until caramelized and slightly softened. Remoe thd let cool slightly, then slice into wedges.
Assemble the Salad
Arrange the tomato slices, grilled peach wedges and torn mozzarella on a large serving platter. Tuck fresh basil leaves throughtout the layers for vibrant flavour and colour.
Season and Finish
Drizzle the salad wiht olive oil and balsamic glaze. Sprinkle with Smoked Murray River Salt for a smoky, savoury finish. Add freshly cracked black pepper, make it LBSH Smoked Peppercorns for an extra smoky note if desired.
Serve
Serve immediately as a light appetizer, side dish or refreshing summer main. Pair with crusty bread for a complete meal.

Why Smoked Salt Works in This Recipe

Smoked Murray River salt enhances the natural sweetness of caramelised peaches while adding a delicate savoury contrast. Its light, flaky texture and gentle smokiness elevate this classic caprese into a more refined and balanced dish. Learn more about how to cook with smoked spices in our smoked spices guide.

Featured Ingredient

This recipe highlights the delicate flavour of LittleBig Smokehouse Smoked Murray River Salt. Lightly smoked to preserve its natural flake structure, it adds a subtle smoky finish that pairs beautifully with fresh and seasonal ingredients.