Easy Peach Caprese Salad

Peach caprese salad is a fresh, sunny twist on the Italian classic, mixing in juicy peaches with tangy tomatoes and creamy mozzarella. It’s a sweet, savory salad that makes for an easy, elegant dinner.

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One of the best parts of summer is the gorgeous summer produce.

Hello, fresh juicy peaches and flavorful summer tomatoes.

And did I mention basil?

All of this is at its peak right now and just really wants to be put together in a salad with some mozzarella cheese and balsamic reduction.

It’s easy, no cook, and feels fancy even though this recipe basically amounts to slicing peaches, tomatoes, and cheese and arranging them on a plate.

It gives peak Barefoot Contessa style energy with its effortless elegance that even me- a busy, ADHD mom of 3 kids- can pull off without breaking a sweat.

Ingredients and Kitchen Supplies

To make peach caprese salad, you will need:

• Fresh Peaches – You can pick your own if you live near a farm (please do this at pick your own fields and don’t risk the dogs getting released on you as you pick at night under the moon’s soft light). You can get them at local farm stands in the summer months or your grocery store most times of year. You could, in theory, use canned peaches packed in water, but caprese is supposed to be fresh, so fresh works the best. If you are using fresh peaches from a PYO or a farm stand, go for freestone peaches, which are easier to remove the stone from.
• Tomatoes – For ease, we use cherry tomatoes that we just cut in half. You can use your favorite variety.
• Fresh Mozzarella – You can use sliced or a solid block. You can find the freshest stuff ussually near the deli section of your local store, though big brands often sell blocks of less than fresh mozzarella near other shredded and sliced cheeses.
• Balsamic Glaze – To top the peach caprese, you will want to use bottled balsamic glaze or make your own.
• Fresh Basil – Fresh basil adds a hint of freshness to the caprese salad. You can slice it into ribbons, dice it, or leave it whole.
• Seasonings – You can add freshly cracked pepper and sea salt if you like, but you can skip these too.

You do not need any fancy equipment, but you will want the following common items handy:

• Knife and cutting board

How to Make Peach Caprese Salad

1. Slice your peaches, tomatoes, and mozzarella.

Wash your tomatoes and peaches.

If you are using grape tomatoes, slice them in half and set aside, otherwise cut into bite-sized pieces.

Cut your peaches into thin wedges.

It is often easiest cut all the slices first and then wiggle the knife around a bit on the pit to sort of pop the slice out.

You may need to cut some of the slices away from the pit.

If they end up being thicker, you can slice the peach wedges into smaller pieces.

2. Create the peach caprese salad.

Place the sliced peaches on a plate.

You can basically scattered them as shown or you can arrange them in a less chaotic manner on a wide serving plate.

But go ahead and live a little, add some minor chaos to your life and plate.

In whatever order you prefer, scatter the mozzarella pieces, tomatoes, and basil leaves, creating salad look to the caprese.

If desired, crack some fresh pepper and salt on top of the peach caprese.

To finish the salad, drizzle your balsamic glaze or reduction over the top of the caprese.

Serving

Serve peach caprese salad fresh once you have it fully assembled.

You can slice and toast baguettes to serve with the caprese if you like.

It also works well as a side or dish you can serve when having friends and family over.

Storing

Storing caprese is generally not recommended.

This is not a make ahead meal.

The whole point of caprese is to serve it fresh with fresh ingredients, so storing it is sort of like hurting an Italian grandma.

You don’t want to hurt an Italian grandmother, do you?

If you must store leftovers, place them in an air tight container and store for about 1 to 2 days in the fridge.

Just keep in mind, the peaches and tomatoes will leak, causing it to become a watery mess, so the sooner you eat it, the better.

Please do not freeze peach caprese, it would be like spitting on the grave of the Italian grandma you already killed by storing it in the first place.

Don’t be like that. Be better.

Tips and Tricks

• As we’ve already warned you, this is not a make ahead meal and should be eaten fresh when made. For the best caprese, use fresh ingredients.
• You can skip salt and pepper if you like. These just add a small amount of flavor and are not essential.
• If you do not have a balsamic glaze or reduction, you can use regular balsamic, though it will be a bit more watery and bit less sweet.
• Slightly underripe peaches are easiest to work with, but they are also a bit tougher and less juicy. Ripe peaches are a bit harder to make clean cuts and are juicier, leading to more flavor but also a bit less neat looking.

Other Caprese Recipes

Looking for other Caprese recipes? Try these:

• The Best Burrata Caprese Salad
• Shrimp Caprese Salad
• Easy Baguette Caprese Sandwich with Pesto
• Puff Pastry Caprese Cups
• Fried Mozzarella Caprese Salad
• Instant Pot Caprese Pasta
• Air Fryer Gnocchi Caprese
• The Best Shrimp Caprese Pasta
• Summer Strawberry Caprese Salad
• Caprese Zoodle Bowls with Chickpeas
• Mini Caprese Skewers
• Elegant and Easy Prosciutto Caprese Skewers
• Easy Pesto Caprese Salad (Italian Mozzarella, Tomato, Basil Salad)
• Easy Tortellini Caprese Skewers
• 5 Minute Easy Caprese Panini Sandwich with Pesto
• Caprese Tortellini Pasta Salad with Pesto

For a different take on panzanella try this Burrata Panzanella Salad Recipe.

Did you make this? Let me know!

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