Peach Caprese Salad – Sweet, juicy peaches are layered with fresh mozzarella and fresh basil and then drizzled with balsamic glaze and olive oil.
Peaches are at their prime right now. Have you purchased any lately? They are so sweet and juicy and addictive. So get yourself to your nearest farmer’s market or grocery store and stock up!!!
If you need a few ideas on how to use up those peaches, I’ve got tons of peach recipes. I mean, I live in the peach state. Would you expect any different?
These are a few of my favorites:
My newest recipe was developed as a variation on one of my favorite salads – caprese salad. Tomatoes are the base of the salad, with their juices adding tons of flavor to this dressing-free salad.
With peaches at their peak, it was a no-brainer to attempt a substitution of peaches in this salad. Basil, balsamic vinegar, and peaches go together so well, as I found out in these peach and goat cheese crostini. So I took a chance and it turns out…peaches pair so well with fresh mozzarella too!
How to make this recipe
Get ready to make the easiest salad you’ve ever made. With only 3 main ingredients in this salad, it will be done in minutes.
Because there are only a few ingredients in this salad, you’ve got to make sure to use the highest quality ingredients. Believe me, your salad’s depends on the ingredients because you can’t just hide bad ingredients with a sugary, creamy dressing.
But don’t worry, you don’t have to go to fancy shops to find great ingredients – you just need to use ingredients that are in season. Because peaches are at their peak right now and throughout the summer, you shouldn’t have any issues.
When selecting your peaches, pick some that are a little firm. This will help you when slicing the peaches so you don’t bruise them as you grip and slice them.
Make sure to use good-quality extra-virgin olive oil for this recipe. I keep two kinds of extra-virgin olive oil handy – one for cooking that tastes fine and isn’t too expensive and one that is fruity and strong and tastes incredible on its own. Your gonna want to use the fancy kind for this recipe since it’s such a key component of the flavor.
For caprese salad, presentation is everything. You’ll want to use your platter to inspire how you plate the salad. For example, my platter was long so I assembled the salad in one long strip. But if you have a round platter, you’ll get more space by assembling the salad in a circle.
Tips & Tricks
Well, I only really have one tip for this recipe since it’s such an easy one! Here it comes!
- I purchased balsamic glaze because it’s so readily available and saves me some time. But you can also make your own if you don’t have any handy. Just cook 2 cups of balsamic vinegar until it has reduced to 1/2 cup and becomes a glossy syrup.
Peach Caprese Salad
- 3 peaches
- 12 ounces fresh mozzarella
- 12 basil leaves
- 1 tablespoon balsamic glaze
- 1 1/2 teaspoon extra-virgin olive oil
- salt and fresh-ground black pepper
- Halve peaches and slice into rounds until you have 12 rounds. Slice mozzarella into 12 rounds.
- On a large plate, alternate slices of peaches and mozzarella. After each slice of mozzarella, insert a leaf of basil. Drizzle with balsamic glaze and then drizzle with olive oil. Finish with a sprinkle of salt and fresh ground black pepper. Serve immediately.
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