Add stone fruit for a sweet summery twist on a classic: this juicy, sunset-hued Peach Caprese Salad makes a stunning side, snack, or light meal for warm days. Fresh basil and a drizzle of balsamic glaze bring everything together with minimal fuss.
Peach Caprese is the Best Caprese
Late summer is prime time for peaches: sweet, fragrant, and at their juiciest. When peaches are in season, it’s worth stocking up and enjoying them in simple preparations that highlight their flavor. This Peach Caprese does exactly that, pairing peaches with ripe tomatoes, creamy mozzarella, and bright basil for a salad that’s both elegant and effortless.
The contrast of sweet stone fruit with tangy tomato and mellow mozzarella makes this salad versatile: serve it as an appetizer, a side dish alongside grilled proteins, or enjoy it as a light, satisfying main. A light drizzle of olive oil and balsamic finishes the dish without overwhelming the fresh ingredients.
Ingredient Notes & Substitutions
Below are helpful notes to guide your shopping and substitutions so the salad turns out perfectly.
- Peaches: Choose fruit with a little give but no soft spots or bruising. Yellow peaches look stunning next to deep-red tomatoes, while white peaches and nectarines offer slightly different, but equally delicious, flavors.
- Tomatoes: Heirloom or vine-ripened tomatoes are ideal for their color and texture, but regular on-the-vine tomatoes or Romas will work if needed.
- Mozzarella: Fresh, water-packed mozzarella is best. If you want to elevate the salad, use buffalo mozzarella or burrata for extra creaminess.
How To Make It: Tips and Tricks
This salad is delightfully simple, but a few small techniques make it look and taste its best:
- Wash peaches thoroughly. The fuzzy skin can trap dirt, so rinse under cool running water and gently rub before slicing. Slice into halves and remove the pit, or cut slices around the pit — either method works.
- Keep slices even. Cut peaches, tomatoes, and mozzarella about 1/2″ thick for an attractive, easy-to-eat presentation.
- Use olive oil sparingly. A light drizzle adds flavor; peaches and tomatoes are naturally juicy, so heavy oil isn’t necessary.
- Garnish with whole basil leaves. Tuck a few large, plump basil leaves between layers and around the plate for visual contrast and aroma. If you like, scatter some chiffonade basil over the top as well.
Serving Suggestions
This salad pairs beautifully with grilled fish, chicken, or steak for a seasonal dinner. It’s also a natural alongside burgers or bratwurst. To make it more substantial as a main, add thin slices of prosciutto or serve with crusty bread to soak up the juices and glaze.
More Summer Salads
If you enjoy light, bright salads all summer long, try variations that keep the same fresh vibe: marinated tomato and burrata, mozzarella balls with tomato and avocado, or a crunchy broccoli salad for potlucks and gatherings.
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Peach Caprese Salad
Ingredients
- 8 ounce ball fresh mozzarella
- 2 ripe peaches
- 1-2 vine-ripened or heirloom tomatoes
- extra virgin olive oil
- balsamic glaze or balsamic vinegar
- kosher or sea salt
- fresh-cracked black pepper
- handful fresh basil leaves
Instructions
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If the mozzarella is packed in water, drain it and pat dry. Slice mozzarella, peaches, and tomatoes into roughly 1/2″ thick pieces.
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Arrange slices in alternating layers on a platter. Drizzle lightly with olive oil and balsamic glaze or vinegar, then season with salt and fresh-cracked pepper.
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Tuck basil leaves between layers and around the plate. Serve immediately for best texture and flavor.