Peach Caprese Salad Recipe for Summer
Peach Caprese Salad blends ripe peaches, tomatoes, mozzarella, and basil with balsamic glaze for a bright, no-cook summer side.
There are some dishes that feel like summer the minute you set them on the table, and this is one of them. You get juicy fruit, cool creamy cheese, and that fresh basil scent all in one bowl. It looks pretty without asking for much effort, which is exactly the kind of recipe many of us want on warm days. And if you like a salad that feels light but still satisfying, this one checks that box.
This Peach Caprese Salad takes the classic Caprese idea and gives it a sweet, ripe twist with peaches. The mix of peaches, tomatoes, mozzarella, and balsamic glaze brings softness, brightness, and a little tang in every bite. It is a no-cook recipe, so you can pull it together fast for lunch, a cookout, or a simple supper side. The only thing that can trip you up is peaches that are too soft; if they slump or get mushy, slice them a little firmer and let them sit at room temperature before serving so they taste fuller and hold their shape.
You will find the full ingredient list and step-by-step directions below. If you are looking for a summer salad that feels fresh and looks beautiful on the platter, this is an easy one to keep in your back pocket. Have you tried peaches with mozzarella before? If not, this is a lovely place to start.
Why My Recipe
- It uses peak-summer fruit for a sweet-savory balance.
- No cooking means less time in the kitchen and less heat on hot days.
- The ingredients are familiar, simple, and easy to find.
- It looks elegant on a platter with very little effort.
- It works as a starter, side dish, or light lunch.
Norma Ector
Ingredient Notes
- 3 ripe peaches, sliced: Choose ripe but firm peaches so the slices stay neat and juicy without turning mushy.
- 2 cups cherry tomatoes, halved: Halved cherry tomatoes add bright acidity and a pop of color to balance the sweet peaches.
- 8 ounces fresh mozzarella balls (bocconcini) or sliced fresh mozzarella: Either form works well; just drain mozzarella balls well, or slice a mozzarella log into bite-size pieces.
- 1/4 cup fresh basil leaves: Fresh basil gives the salad its clean, fragrant finish, so use tender leaves if you can.
- 2 tablespoons extra-virgin olive oil: Use a good-tasting olive oil since it coats the fruit and cheese with a smooth, fruity richness.
- 1 tablespoon balsamic glaze, plus more for drizzling: Balsamic glaze adds sweetness and tang; a little goes a long way, and extra can be drizzled on top if you like.
- 1/4 teaspoon salt, or to taste: A light sprinkle sharpens the flavors and helps the tomatoes and peaches taste more vivid.
- 1/4 teaspoon black pepper, or to taste: Black pepper adds a gentle bite that keeps the salad from tasting too soft or sweet.
Instruction Steps
- Start by rinsing the peaches, cherry tomatoes, and basil, then dry them well. Dry produce helps the salad stay bright and keeps the dressing from sliding off.
- Cut the peaches into wedges and halve the tomatoes so every bite has a good mix of fruit and juice.
- Prepare the mozzarella according to the type you bought. Drain bocconcini well, or slice a mozzarella log into small bite-size pieces so it blends easily with the fruit.
- Arrange the peaches, tomatoes, and mozzarella on a platter or in a shallow bowl. Spreading everything out makes the salad look inviting and helps the dressing coat each piece more evenly.
- Tuck the basil leaves throughout the salad. Placing them between the fruit and cheese lets their aroma show up in every serving.
- Drizzle the olive oil and balsamic glaze over the top. Keep the drizzle light at first; you can always add a little more after tasting.
- Finish with salt and black pepper. Taste a piece before adding more seasoning so you do not overdo it.
- Serve right away while the peaches are fresh and the mozzarella is cool and creamy. This salad tastes best when the textures are still crisp and lively.
Nutrition
| Calories | 220 |
|---|---|
| Carbohydrates | 18g |
| Protein | 10g |
| Fat | 13g |
| Saturated Fat | 6g |
| Cholesterol | 30mg |
| Sodium | 280mg |
| Fiber | 3g |
Peach Caprese Salad Recipe for Summer
Juicy peaches, ripe tomatoes, creamy mozzarella, and basil come together in a fresh Peach Caprese Salad with a simple balsamic finish.
Ingredients
Instructions
- Wash and dry the peaches, tomatoes, and basil.
- Slice the peaches into wedges and halve the cherry tomatoes.
- If using mozzarella balls, drain them well; if using a mozzarella log, slice it into bite-size pieces.
- Arrange the peach slices, tomatoes, and mozzarella on a serving platter or shallow bowl.
- Tuck fresh basil leaves evenly throughout the salad.
- Drizzle the salad with olive oil and balsamic glaze.
- Season lightly with salt and black pepper.
- Serve immediately for the best texture and flavor.
Notes
- Use ripe but firm peaches so they hold their shape.
- For the best flavor, let the peaches sit at room temperature before slicing.
- Add a pinch of flaky salt just before serving if desired.
- This salad is best enjoyed fresh and not made too far in advance.
Nutrition
Calories: 220 | Carbohydrates: 18g | Protein: 10g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 280mg | Fiber: 3g | Sugar: 14g
What to Serve With This Recipe
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Questions & Answers
Recipe FAQs
Can I make Peach Caprese Salad ahead of time?
You can prep the ingredients ahead, but this salad is best assembled close to serving time so the peaches stay firm and the basil stays fresh.
What kind of peaches work best?
Use ripe but firm peaches. Very soft peaches can collapse once sliced, while firmer peaches keep their shape and give the salad better texture.
Can I use regular mozzarella instead of bocconcini?
Yes. A mozzarella log works well if you slice it into bite-size pieces. Just make sure it is fresh and well drained.
Do I need to peel the peaches?
No, peeling is not necessary. The skin adds color and a little texture, and it helps the slices hold together.
What can I serve with this salad?
It pairs nicely with grilled chicken, salmon, sandwiches, or a simple pasta dish. It also works well as a light first course.
How do I keep the salad from getting watery?
Dry the peaches, tomatoes, and mozzarella well before assembling, and wait to dress the salad until just before serving. What would you pair it with at your table?
