Peach Caprese Salad
This Peach Caprese Salad is a fresh summer twist on the classic caprese, featuring juicy ripe peaches, creamy mozzarella, sweet tomatoes, and fragrant basil. Finished with extra virgin olive oil and balsamic glaze, this no-cook summer salad is ready in just 10 minutes. Perfect for barbecues, brunches, or light dinners, this sweet and savory peach caprese recipe is simple, elegant, and bursting with seasonal flavor.
Ingredients
- Main Ingredients
- 2 ripe peaches sliced into wedges
- 2 large ripe tomatoes or 1 pint cherry tomatoes, sliced
- 8 ounces fresh mozzarella sliced
- ½ cup fresh basil leaves
- Seasoning & Dressing
- 2 tablespoons extra virgin olive oil
- 1 –2 tablespoons balsamic glaze
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- Optional Add-Ins
- Arugula as a base
- Toasted pine nuts
- Fresh burrata instead of mozzarella
- Flaky sea salt
- Drizzle of honey if peaches aren’t very sweet
Instructions
- Prepare Ingredients
- Wash and dry peaches and tomatoes.
- Slice peaches, tomatoes, and mozzarella into even slices.
- Assemble (Platter Style)
- Arrange peach slices, tomato slices, and mozzarella alternately on a serving platter.
- Tuck fresh basil leaves between layers.
- OR
- Tossed Style:
- Gently combine peaches, tomatoes, and mozzarella in a bowl.
- Top with basil leaves.
- Dress the Salad
- Drizzle evenly with olive oil.
- Sprinkle with sea salt and black pepper.
- Finish with a light drizzle of balsamic glaze.
- Serve Immediately
- Taste and adjust seasoning if needed.
- Serve fresh for best texture and flavor.
Notes
- Use ripe but firm peaches for the best balance of sweetness and structure.
- Assemble just before serving to prevent excess juices from pooling.
- Start light with balsamic glaze and add more if desired.
- A serrated knife helps slice tomatoes cleanly.
- Best enjoyed fresh the same day.