Elevate your classic Caprese salad by adding juicy peach! This fresh and fruity salad is the perfect addition to all of your summer meals.
Fresh Peach Caprese Salad Recipe
If I had to choose one salad to have for the rest of my life, it would probably be Caprese. It’s so simple but fresh and bursting with incredible flavor. I really didn’t think there was a way it could get any better until I tried this version that adds in sliced peaches! With peaches being in season right now in Utah, I thought it was the best time to try out this combination! One bite in, I was obsessed.
This Caprese salad checks all of the boxes. It’s creamy, savory, tangy, and sweet, too, with the addition of fresh peaches! Peach Caprese salad is a perfect appetizer or light lunch for hot summer days. This is a great way to use up that box of peaches and will have everyone hooked! If you need more delicious peach recipes in your life, find my full list here.
Ingredients for Peach Caprese Salad
This peach Caprese salad recipe uses super simple ingredients, so it’s important that they’re all as fresh (or high quality) as possible! Check out the recipe card at the end of the post for exact measurements.
- Peaches: This recipe is best made with fresh peaches!
- Tomatoes: I used 4 ripe, medium-sized tomatoes. Since fresh tomatoes are such an important part of Caprese salads, see my tips section below on picking the best of the bunch! Even better, use garden-fresh tomatoes if you have them!
- Fresh Mozzarella Cheese: Use high-quality mozzarella for the best flavor. You can also use burrata!
- Olive Oil: You want your olive oil to be as flavorful as possible, so I recommend using cold-pressed or extra virgin olive oil.
- Balsamic Vinegar: You can add balsamic vinegar as-is, or make it into a balsamic reduction for a more glaze-like texture. See my tips section below for more info on making a balsamic reduction!
- Flaked Sea Salt: I love the texture that flaky salt adds to this salad.
- Fresh Basil Leaves: Fresh basil is a must-add for that signature fresh, minty flavor of Caprese.
How to Make Caprese Salad With Peaches
You’re going to love this fun and fruity twist on a traditional Caprese salad. It’s super easy to prepare, too, which makes it the perfect summer side dish!
- Prepare Peach: First, cut your peach into wedges.
- Cut Tomatoes: Slice tomatoes ¼ inch thick.
- Slice Mozzarella: Next, slice the cheese ¼ inch thick.
- Layer: Layer the tomatoes and cheese on a plate.
- Add Toppings: Drizzle with olive oil and balsamic glaze. Top with flaked sea salt and fresh basil.
Tips For Making the Best Salad
From picking the best produce to making a tasty balsamic reduction, here are a few easy ways to upgrade your peach Caprese salad! You’re going to absolutely love it.
- Picking Peaches: Make sure when you’re picking out peaches, they’re large, slightly firm, and free of bruises and blemishes. I like buying my fruit from farmer’s markets for the best flavor and juiciness.
- Picking Tomatoes: The perfect tomato will feel heavy, be deep red in color, and free of bruises or blemishes. I always go for heirloom tomatoes because they’re great this time of year!
- Making a Balsamic Reduction: If you want your balsamic drizzle to be on the thicker side, try making a balsamic reduction! Simply add your balsamic vinegar to a small saucepan and cook over medium heat until some liquid evaporates. The thick, glossy texture of a balsamic reduction helps it to coat your fruit, veggies, and cheese perfectly.
How Long Will My Salad Last?
I recommend eating your peach Caprese salad within 24 hours while all of the ingredients are fresh. The salt added to the tomatoes and peaches will draw out liquid and over time make your salad soggy.
- In the Refrigerator: Store your peach Caprese salad in an airtight container for up to 24 hours.
Peach Caprese Salad
- 1 Large Ripe Peach
- 4 medium ripe tomatoes
- 1 pound fresh mozzarella
- 1 teaspoon olive oil
- balsamic glaze
- flaked sea salt
- fresh basil
Slice your peach. Slice tomatoes ¼ inch thick. Slice the cheese ¼ inch thick. Layer the tomatoes and cheese on a plate. Drizzle with olive oil and balsamic glaze. Top with flaked sea salt and fresh basil.