Next time you’re at the farmer’s market, wondering how many pies or jars of sauce you could get out of a peck of peaches or bushel of tomatoes, just remember you can turn them into Peach Caprese Salad in 15 minutes instead. Less if you’re skilled with a blade. Fresh mozzarella and even fresher basil with a hit of balsamic put you – and this dish – in rockstar territory.
Far be it from me to jump on a trend, but I can’t scroll through my phone without people drooling over stone fruit variations on caprese. TikTok. Twitter. Instagram. And let me be clear: I am here for it. I am on this bandwagon. I’m in it to win it.
First of all, it really is such a stellar combination of flavors. You already know caprese just works. (Don’t ask why. It just does. It’s mouth science.) And the addition of peaches – or any other stone fruit – is NOT creating dissonance, it’s just adding another layer of harmony.
Second, while yes, I create recipes and cook and value the labor that goes into this entire process, I also have a lot besides Peach Caprese on my plate; so I love, honor, and cherish a recipe that requires no “cooking.” Slice. Dice. Sprinkle. Drizzle. So far, I’ve made (and eaten) this salad as breakfast, lunch, and dinner in less time than it’s taken me to cook a meal. And that probably says more about me than it does this recipe.
And lastly, this dish is a secret potluck weapon. (To be fair, it probably isn’t that mush of a secret anymore because literally everyone is posting about it…) It’s one of those dishes you bring to pass that makes everyone think they’ve underestimated you. Not that you’re fancy, but that you’re fancier than they thought you were. (Works wonders with other moms on your kids’ sports teams.) I don’t know what it is (!!!) but adding fruit (double points for cheese too) to savory dishes does this. So also keep these bruschetta bites and skewers handy for future gatherings. You’re welcome.
This salad is hot right now because it’s so good. But if you want it slap-your-mama good, then you better (and I mean better) use the absolute freshest produce at peak ripeness. Read my lips – not super ripe, peak. ripeness. That’s firm but tender, not hard; and definitely not squishy. Little bit of give when squeezed. That’s it.
Tomato recommendations: we used heirlooms, but any ripe, fresh tomato works for this salad because it’s chopped, not layered.
Peaches: white or yellow are fine, as long as they’re ripe.
Pro tip: don’t stop at peaches! Most stone fruit works as a sweet addition to caprese salad, including cherries, plums, and nectarines.
How to Make a Peach Caprese Salad
Even if your knife skills aren’t professional grade, you can master this Peach Caprese Salad with your basic senses. The touch, smell, and taste of fresh peaches and tomatoes will give you all the clues you need. Serve them with fresh, briny mozzarella and peppery basil for a super twist on a classic salad.
- Slice the mozzarella, about ½”.
- Slice the peaches, about 1” bite-sized pieces.
- Core and slice the tomatoes, about 1” bite-sized pieces.
- Tear or roughly chop the fresh basil.
- Combine ingredients in a bowl. Season and drizzle with olive oil. Toss together.
- Drizzle with balsamic reduction (optional) and serve immediately.
Make it your way
- Use your favorite tomatoes.
- Use a variety of different stone fruits.
- Any fresh mozzarella works, including bocconcini (mozzarella pearls).
- Served with or without balsamic is fine.
- Feel free to slice the tomatoes, mozzarella, and peaches into ½″ thick slices and stack the salad for a pretty layered look. Tuck whole basil leaves in-between the fruits.
- Add prosciutto for a heartier dish.
Can I Make this Ahead of Time?
Undressed it will keep in the fridge for a day, maybe 2. That being said, we recommend only making as much as you’ll eat in a sitting and enjoying straight away for best flavor.
What to Serve with Peach Caprese
Need a worry-free dish to pass? Peach Caprese Salad is the perfect “plus one” to any backyard barbecue. Need a worry-free dinner? Peach Caprese Salad is also the perfect “plus one” for a simple protein.
- Steak: grilled Rosemary Flank Steak or even Air Fryer Steak (trust me!)
- Chicken: super crispy Balsamic Chicken Thighs or Air Fryer Chicken Thighs work great, or heck, be a rebel and go straight for finger-lickin’-good wings!!
- Pork: would be awesome with pulled pork sandwiches, or just a juicy thick cut chop.
- Need meat-free? Again, keep it simple – choose a thick loaf of crusty bread or try grilled portobello mushrooms.
More Ways to Enjoy Caprese
Did you make this peach caprese? I’d love to know how it turned out! Leave a comment and a rating below.
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- 8 oz ball fresh mozzarella
- 2 medium ripe peaches, pitted
- 2 medium heirloom tomatoes
- ½ c 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
- Slice the mozzarella. Divide the mozzarella ball into quarters, then cut the quarters into ½” slices.
- Slice the peaches. Halve the peaches and remove the pits. Divide each half into 4 wedges and slice the wedges into halves or thirds, depending on size. Aim for 1” bite-sized pieces.
- Sliced the tomatoes. Core the tomatoes then slice in half. Divide each half into 4 wedges and slice the wedges into halves or thirds, depending on size. Aim for 1” bite-sized pieces.
- Tear or roughly chop the basil leaves.
- Combine the mozzarella, peaches, tomatoes, and basil in a large salad bowl. Drizzle with the olive oil then season with salt and pepper. Gently toss until well combined.
- Drizzle with balsamic reduction, if using, and serve immediately.