Name: Peach Caprese Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Italian
Ingredients: 8 oz ball fresh mozzarella; 2 medium ripe peaches (pitted); 2 medium heirloom tomatoes; ½ cup loosely packed fresh basil leaves; 2 tablespoons extra virgin olive oil; 1-2 tablespoons balsamic reduction (optional); ½ teaspoon kosher salt (or to taste); ½ teaspoon ground black pepper (or to taste)

Jump to Recipe

Introduction

Peach Caprese is a refreshing twist on the classic Italian salad, combining juicy peaches with ripe heirloom tomatoes, fresh mozzarella, and aromatic basil. This colorful dish is perfect for warm days when you crave something light yet flavorful.

A white bowl filled with a colorful salad showing three main layers: the bottom layer of red and orange peach slices with juicy flesh and reddish skin, the middle layer of white mozzarella cheese chunks with a smooth texture, and the top layer of bright green fresh basil leaves scattered across. Red tomato wedges with a shiny surface are mixed throughout, and the salad is sprinkled with coarse black pepper and sea salt. The bowl sits on a white marbled texture with a striped black and white cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz ball fresh mozzarella
2 medium ripe peaches (pitted)
2 medium heirloom tomatoes
½ cup loosely packed fresh basil
2 tbsp extra virgin olive oil
1-2 tbsp balsamic reduction (optional)
½ tsp kosher salt (or to taste)
½ tsp ground pepper (or to taste)

Instructions

Step 1: Slice the mozzarella. Divide the mozzarella ball into quarters, then cut the quarters into ½ inch slices.
Step 2: Slice the peaches. Halve the peaches and remove the pits. Divide each half into 4 wedges and slice the wedges into halves or thirds, aiming for 1 inch bite-sized pieces.
Step 3: Slice the tomatoes. Core the tomatoes, then slice in half. Divide each half into 4 wedges and slice those wedges into halves or thirds to match the size of the peaches.
Step 4: Tear or roughly chop the basil leaves.
Step 5: In a large salad bowl, combine the mozzarella, peaches, tomatoes, and basil. Drizzle with extra virgin olive oil, then season with salt and pepper. Gently toss until the ingredients are well combined.
Step 6: If desired, drizzle with balsamic reduction just before serving. Serve immediately to enjoy the fresh flavors.

Tips & Variations

Use ripe but firm peaches to avoid mushy pieces and ensure they hold their shape in the salad.
Substitute fresh burrata cheese for a creamier texture.
For extra crunch, add toasted pine nuts or sliced almonds before serving.
Replace balsamic reduction with a simple balsamic glaze or omit it if you prefer a lighter finish.

Storage

This salad is best enjoyed fresh. If needed, store leftovers in an airtight container in the fridge for up to 1 day. For best texture, keep the dressing separate and add just before serving. Avoid reheating as it is meant to be served cold or at room temperature.

How to Serve

A white bowl filled with a bright salad made of three main layers: large chunks of red tomatoes with a smooth texture, juicy yellow and red peach slices with a slightly glossy skin, and irregular pieces of white mozzarella cheese showing a soft, creamy texture. Fresh green basil leaves are scattered on top, adding a layer of vibrant green color. The salad is lightly seasoned with coarse black pepper and small bits of sea salt, creating a slight speckled look across the dish. The bowl rests on a white marbled surface next to a black and white striped cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned or frozen peaches for this salad?

Fresh peaches provide the best flavor and texture in this dish. Canned or frozen peaches tend to be too soft and watery, which can dilute the salad’s freshness.

What can I use if I don’t have balsamic reduction?

You can use a simple balsamic glaze or lightly drizzle regular balsamic vinegar. If you prefer, omit it altogether—the salad is delicious with just olive oil and fresh ingredients.