Peach Caprese Salad

This Peach Caprese Salad is a fresh summer twist on the classic Italian favorite. Sweet juicy peaches, creamy mozzarella, ripe tomatoes, and fragrant basil are layered together and finished with a simple balsamic glaze. It's light, colorful, and perfect for summer lunches, BBQs, picnics, or easy entertaining.

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Prep Time 15

Total Time 15

Course Salad, Side Dish

Cuisine Italian-inspired

Servings 4

Calories 240 kcal

Ingredients

For the Salad

2 –3 ripe peaches — look for ones that smell fragrant and give slightly to pressure
8 oz fresh mozzarella — the kind packed in water; buffalo mozzarella is even better if you can find it
1 cup cherry or heirloom tomatoes halved or sliced (optional but recommended for color and flavor balance)
1 cup fresh basil leaves — large leaves are ideal; smaller ones work too
2 tbsp extra virgin olive oil — use the good stuff; this is a starring ingredient
1 tbsp balsamic glaze — store-bought is perfectly fine or see notes to make your own
½ tsp flaky sea salt like Maldon — regular kosher salt works but flaky salt has better texture
¼ tsp freshly cracked black pepper
Optional: zest of half a lemon — adds brightness and a lovely citrus aroma

Optional Finishing Touches

2 tbsp toasted pine nuts — add crunch and a nutty buttery flavor
Pinch of red pepper flakes — for a sweet-heat version
Fresh honey drizzle — if you want to lean into the sweetness
Handful of arugula underneath — turns it into more of a full salad

Instructions

Step 1: Prep Your Peaches

Wash your peaches and dry them gently. You don’t need to peel them — the skin adds color and a slight chew that I actually love in this salad. If your peaches are freestone, cut along the seam all the way around and twist gently to separate the halves. Remove the pit and slice each half into ¼-inch wedges.
If the peaches are very juicy, that’s a good sign — just be ready for the cutting board to get delicious.

Step 2: Slice the Mozzarella

Remove the mozzarella from its liquid and pat it dry gently with paper towels. Slice into rounds about ¼ inch thick. If you’re using burrata, keep it whole and tear it open at the table for a dramatic effect.
The mozzarella should look creamy white, feel soft but springy, and smell faintly of fresh dairy. If it smells sour, it’s past its prime — get a fresh ball.

Step 3: Prep the Tomatoes and Basil

If using cherry tomatoes, halve them. For larger heirlooms, slice into rounds similar in thickness to the mozzarella. Tear any very large basil leaves in half — smaller ones can stay whole. Torn basil releases more fragrant oils than cleanly cut leaves, so don’t be shy about using your hands here.
You’ll smell the basil immediately when you start tearing it. That fresh, faintly peppery, almost anise-like fragrance is one of the best smells in cooking.

Step 4: Arrange the Platter

Start with your base. If using arugula, scatter it across a large flat serving plate or board. Then begin layering your sliced peaches, mozzarella, and tomatoes in an alternating, overlapping pattern. There’s no wrong way to do this just go slowly, and let the colors guide you. The white cheese, orange-gold peach, and red tomato naturally look beautiful together.
Tuck basil leaves between the slices as you go, letting some peek out at the edges.

Step 5: Dress and Finish

Drizzle the olive oil slowly and evenly over the entire platter. Then drizzle the balsamic glaze in thin zigzag lines across the top.
Scatter the flaky sea salt and cracked black pepper over everything. Add lemon zest if using, and any optional finishing touches — pine nuts, chili flakes, or a thin drizzle of honey.
Serve immediately at room temperature. Don’t refrigerate before serving cold dulls the flavor of both the peaches and the mozzarella.

Video

Notes

📝 Notes

Use Ripe Peaches: Sweet, juicy peaches are the star of this salad, so choose fruit that is ripe but still firm enough to slice.
Fresh Mozzarella: Fresh mozzarella balls or sliced mozzarella provide the best creamy texture and classic Caprese flavor.
Quality Tomatoes: Use ripe heirloom, vine-ripened, or cherry tomatoes for maximum freshness and sweetness.
Fresh Basil: Tear basil leaves by hand rather than chopping to preserve their aroma and vibrant flavor.
Balsamic Finish: A drizzle of balsamic glaze adds a sweet-tangy contrast that complements the peaches beautifully.
Serving Tip: Assemble the salad just before serving to keep the ingredients fresh and prevent excess moisture.
Add Crunch: Toasted pine nuts, pecans, or pistachios make a delicious optional topping.
Storage: Store leftovers in an airtight container in the refrigerator for up to 1 day, though it is best enjoyed fresh.

🍽️ Nutrition Facts (Per Serving)

Keyword peach caprese salad, summer salad, peach mozzarella salad, fresh peach recipe