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 just 15 minutes. Fresh mozzarella, ripe juicy peaches, fresh tomatoes, 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 caprese recipe variations. TikTok. Twitter. Instagram.
Why Peach Caprese is So Good
First of all, caprese is such a stellar combination of flavors. You already know it just works. (Don’t ask why. It just does. It’s mouth science.) And the addition of peaches is 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. It’s one of those dishes you bring that makes everyone think they’ve underestimated you.
Not that you’re fancy, but that you’re fancier than they thought you were. I don’t know what it is (!!!) but adding fruit (double points for cheese too) to savory dishes does this.
Pro-tip: while I love biting into a ripe, juicy peach on a hot summer day, my favorite way to enjoy peaches is by incorporating them into our everyday meals. The season is short, so use ’em up! Try this peach panzanella for a light lunch, whip up a pitcher of peach sangria for your next backyard gathering, or fire up the coals and make a grilled peach salad.
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.
- Tomatoes: we used heirlooms, but any ripe, fresh tomato works for this salad since it’s chopped, not layered.
- Peaches: white or yellow are fine, as long as they’re perfectly ripe.
- Cheese: it’s gotta be fresh mozzarella. That’s a specific kind of mozzarella, and not the kind you put into lasagne. Any variation of fresh mozzarella works, from a whole ball (diced up) to tiny pearls.
- 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 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.
- Chop the mozzarella, peaches, and tomatoes into bite-sized (about 1″ pieces). Tear or roughly chop the fresh basil.
- Combine the ingredients in a bowl. Season with salt and pepper and drizzle with extra virgin olive oil. Gently toss until well combined.
- Drizzle with balsamic reduction if desired and serve right away.
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, caprese salad with peaches 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” with 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.
Peach CapresePrint Recipe Rate this Recipe Pin Recipe
- 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.