Urban Farm and Kitchen

  • Recipe Index
  • Grilling
  • Garden
  • Book
  • About
menu icon
go to homepage
  • Recipe Index
  • Grilling
  • Garden
  • Book
  • About
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • Grilling
    • Garden
    • Book
    • About
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    Home » Recipes » Appetizers

    Peach Caprese Salad with Heirloom Tomatoes

    5 from 2 votes
    By Luay Ghafari | Updated: Aug 13, 2024 | May contain affiliate links.

    94 shares
    • Share
    • Email
    Jump to Recipe

    Summer isn’t complete without my Peach Caprese Salad. This recipe is a slight twist on the traditional Caprese salad and includes luscious ripe peaches, fresh heirloom tomatoes, basil and mozzarella cheese. What I love about this recipe is how quickly it comes together, in under 15 minutes.

    A perfect summer salad that combines the sweetness of the peaches with the acidity of the tomatoes. Serve it as a light lunch, or as a side to one of my Mediterranean main dishes or make a grazing table with some of my other appetizers and salads.

    Salad with sliced peaches, heirloom tomatoes, basil, mozzarella and balsamic reduction.
    Jump to:
    • Ingredients
    • How to Make This Peach Caprese Salad Recipe
    • Expert Tips
    • Recipe FAQs
    • Other Fresh Summer Salads
    • Recipe Card

    Ingredients

    This is a seasonal recipe and, in my opinion, only worth making in the summer months when both peaches and tomatoes are in season.

    Peach caprese salad recipe ingredients with individual labels on a board.
    • Fresh Tomatoes: Summer fresh ripe tomatoes! Heirloom tomatoes are ideal because they are flavorful, juicy, and colorful. Check out some of my other heirloom tomato recipes: Heirloom Tomato Galette, Marinated Tomatoes, and Tomato Pie.
    • Fresh Peaches: Make sure the peaches you use are ripe and juicy. If you purchased your peaches and they are still a little hard, let them ripen on your counter for a couple of days before making this recipe. Plan ahead if you’re making this on a specific day. Feel free to use nectarines or apricots. Any stone fruit will do here.
    • Herbs: Basil makes sense here, as this is a caprese after all. I wouldn’t try substituting it with another herb, but you can certainly add some fresh parsley or fresh chives to amp up the flavor.
    • Cheese: A caprese is prepared with a fresh ball of mozzarella cheese or buffalo mozzarella. You can find soft fresh mozzarella sold in bags or containers at your local grocery store. You can also use creamy burrata if you have it. Check out my Burrata Caprese instead. My Burrata Bruschetta is also a fun summer appetizer.
    • Acid: I am using red wine vinegar in this recipe, but feel free to use aged balsamic vinegar, white wine vinegar, or champagne vinegar. You can also drizzle the salad with balsamic glaze at the end for flavor (it also makes the dish even prettier).

    See the recipe card for full information on ingredients and quantities.

    How to Make This Peach Caprese Salad Recipe

    A very simple and rewarding recipe that comes together in no time.

    A bowl with salad dressing and a whisk.

    Step 1. Make the dressing. In a bowl combine the olive oil, vinegar, salt, and pepper. Whisk to emulsify. This is also your opportunity to add any other flavorings you want like dried herbs, fresh herbs, mustard, etc.

    Platter with unseasoned sliced peaches, tomatoes and fresh basil.

    Step 2. Layer. To your serving platter, layer the peach slices, sliced heirloom tomatoes, and fresh basil leaves.

    Platter with seasoned sliced peaches, tomatoes, mozzarella and fresh basil.

    Step 3. Add the cheese. Tear or cut up your mozzarella ball into bite-sized pieces and arrange them over the salad. Season everything is a big pinch of salt.

    Peach caprese salad with sliced peaches, heirloom tomatoes, basil and mozzarella.

    Step 4. Dress. Spoon over the dressing, making sure to cover the cheese, tomatoes and peaches. Drizzle optional balsamic glaze. Serve right away.

    Expert Tips

    • Serve at room temperature. Do not refrigerate your peaches or tomatoes. Cut them and plate them before you serve.
    • Use ripe peaches only! There is no point in making this salad if you are struggling to cut into your peaches. Fresh, ripe juicy peaches only! That’s why I recommend making this salad during peach season, which also happens to be tomato season (late summer). If you have extra peaches on hand, try my Peach Tomatillo Salsa recipe as well as my blueberry peach crisp.
    • Grill your peaches! Amp up the flavor by grilling your peaches first! Grilled peaches will add a smoky flavor to this salad.
    • Use cherry tomatoes instead. If you have an abundance of cherry tomatoes or grape tomatoes, this salad is a perfect way to use them. If you need more ideas on how to use cherry tomatoes, especially if you’re growing them yourselves and have more than you can handle, check out my post on cherry tomato recipe ideas.
    • Use mini mozzarella balls. If you can’t get your hands on fresh mozzarella, you can use small bocconcini balls.
    • Add protein. If you want to make this salad hardier, you can add sliced grilled chicken, steak breast, or tofu and turn it into a main course.
    • Use good olive oil! This recipe is simple and has few ingredients. Use that good extra virgin olive oil you bought on your trip to Italy!
    • Serve the salad with crusty bread. Try my whole wheat bread, no knead white bread or my no knead focaccia recipe.
    Peach caprese salad with sliced peaches, heirloom tomatoes, basil and mozzarella.

    Recipe FAQs

    Can I make this peach caprese salad in advance?

    I do not recommend you make this salad too far in advance. What you can do is prepare the salad dressing and arrange the platter separately. Dress right before you serve.

    How can I store leftover peach caprese salad?

    Store leftovers in an airtight container in the fridge and enjoy within 2 days.

    Should you serve peach caprese salad cold or at room temperature?

    I do not recommend refrigerating heirloom tomatoes at all, as this will make them mealy and unappetizing. This is why I recommend making this salad before you intend to serve it.

    What is a caprese salad?

    A classic Caprese salad is a simple Italian recipe made with fresh mozzarella cheese, ripe tomatoes, and basil leaves, typically drizzled with olive oil and sometimes balsamic vinegar. The salad is named after the island of Capri in Italy.

    Other Fresh Summer Salads

    • Platter of sliced cherry tomatoes and burrata cheese with basil.
      Burrata Caprese
    • Bowl of tahini chopped salad with sumac garnish.
      Tahini Salad (Levantine Salata with Cucumber and Tomato)
    • Chopped salad with lettuce, cucumbers and tomatoes in a bowl with crispy pita chips.
      Authentic Lebanese Fattoush Salad (With a Twist)
    • Chopped salad on a plate next to the serving bowl.
      Jerusalem Salad (Palestinian Cucumber Tomato Salad)

    If you make this Peach Caprese Salad or any other appetizers and salads on Urban Farm and Kitchen, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe.

    For more Urban Farm and Kitchen, follow along on Instagram, Facebook, and Pinterest, visit the Urban Farm Shop, or subscribe for new posts via email.

    Recipe Card

    Save This Recipe Form

    Save this recipe!

    Drop your email below and I'll send it to you!

    Peach caprese salad with sliced peaches, heirloom tomatoes, basil and mozzarella.

    Peach Caprese Salad with Heirloom Tomatoes

    Luay Ghafari
    Summer isn’t complete without my Peach Caprese Salad. This recipe is a slight twist on the traditional Caprese salad and includes luscious ripe peaches, fresh heirloom tomatoes, basil and mozzarella cheese. What I love about this recipe is how quickly it comes together, in under 15 minutes.
    5 from 2 votes
    Print (Email Required) Pin Recipe Save RecipeSaved!
    Prep Time 15 minutes mins
    Total Time 15 minutes mins
    Course Appetizer, Salad, Side Dish
    Cuisine Italian
    Servings 6 people
    Calories 106 kcal

    Ingredients
      

    Dressing

    • 3 tablespoon Extra virgin olive oil
    • 1 tablespoon Red wine vinegar
    • ½ teaspoon Kosher salt
    • ¼ teaspoon Black pepper

    Salad

    • 3 Ripe peaches - Sliced into thin wedges
    • 3-4 Heirloom tomatoes - Sliced into wedges
    • ¼-½ cup Fresh basil leaves - Whole or chopped
    • 1 Ball of fresh mozzarella
    • Flaky sea salt
    • Balsamic Glaze - Optional

    Instructions
     

    • Make the dressing. In a bowl combine the olive oil, vinegar, salt and pepper. Whisk to emulsify. This is also your opportunity to add any other flavorings you want to like dried herbs, fresh herbs, mustard, etc.
    • Layer. To a large platter, layer the peach slices, sliced heirloom tomatoes and fresh basil leaves.
    • Add the cheese. Tear or cut up your mozzarella ball into bite-sized pieces and arrange them over the salad. Season everything is a big pinch of flaky salt.
    • Dress. Spoon over the dressing, making sure to cover the cheese, tomatoes and peaches. Drizzle the optional balsamic glaze. Serve right away.

    Notes

    Refer to the post above for step-by-step recipe photos.
    Ingredient notes:
    • Fresh Peaches: Make sure the peaches you use are ripe and juicy. If you purchased your peaches and they are still a little hard, let them ripen on your counter for a couple of days before making this recipe.
    • Fresh Tomatoes: Summer fresh ripe tomatoes! Heirloom tomatoes are ideal because they are flavorful, juicy and colorful.
    • Herbs: Basil makes sense here, as this is a caprese after all. I wouldn’t try substituting it with another herb, but you can certainly add some fresh parsley or fresh chives to amp up the flavor.
    • Cheese: A caprese is prepared with a fresh ball of mozzarella cheese or buffalo mozzarella. You can find soft fresh mozzarella sold in bags or containers at your local grocery store.
    • Acid: I am using red wine vinegar in this recipe, but feel free to use aged balsamic vinegar, white wine vinegar or champagne vinegar. You can also drizzle the salad with balsamic glaze at the end for flavor (it also makes the dish even prettier).
     
    Additions: sliced red onion, olives, a drizzle of honey, a squeeze of lemon juice.
    Other recipes to try: Burrata Caprese, Burrata Bruschetta, Tomato Pie, and Marinated Tomatoes. 
    Save this recipe by emailing it to yourself!

    Nutrition

    Calories: 106kcalCarbohydrates: 10gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 0.1mgSodium: 305mgPotassium: 241mgFiber: 2gSugar: 8gVitamin A: 811IUVitamin C: 12mgCalcium: 12mgIron: 1mg
    Tried this recipe?Let us know how it was! Or Pin it!

    More Mediterranean and Levantine Appetizer Recipes

    • A bowl of Kale Chickpea Feta Salad with chopped kale, chickpeas, cucumber, fresh mint, dill, and a creamy dressing, garnished with feta.
      Kale Chickpea Salad with Lemon Tahini Dressing
    • Tahdig Crispy Persian Rice on a platter.
      Tahdig (Crispy Persian Rice with Saffron)
    • Cucumber radish salad in a bowl garnished with feta, fresh mint and dill.
      Cucumber Radish Feta Salad
    • Asparagus goat cheese puff pastry tart on a baking sheet garnished with chive flowers and honey.
      Asparagus Goat Cheese Puff Pastry Tart
    94 shares
    • Share
    • Email

    Comments

    1. CJ says

      June 20, 2025 at 12:51 am

      5 stars
      1000% yes! Unfortunately I didn’t consider the time it takes to allow my peaches to soften and hesitantly switched to nectarine and I’m so glad I did! The heirloom tomatoes are amazing with the mozzarella but adding the nectarine and balsamic glaze elevated the entire dish. Once those pesky peaches ripen, I’ll do it again and this dish will be on repeat. It’s fantastic

      Reply
      • Luay Ghafari says

        June 20, 2025 at 11:51 am

        So glad you enjoyed the recipe!

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Gravatar profile

    Welcome to Urban Farm and Kitchen!

    Picture of Luay G

    Hi! I'm Luay, a cook, recipe developer, gardener, educator and photographer and this is my little slice of the web! I launched Urban Farm and Kitchen as an ode to seasonal, local, garden-to-table recipes and I look forward to continue sharing my passions with you all! More about me>


    Grilling Recipes!

    • A plate of shish tawook skewers with a side salad, pickled sumac onions and garlic sauce.
      Authentic Shish Tawook (Grilled Chicken Skewers)
    • Beef kofta on a plate with a side of vegetables and drizzled with yogurt sauce.
      Beef Kofta (Spiced Ground Beef Kebabs)
    • Chicken souvlaki skewers on a platter garnished with dill, mint, sliced lemons and a side of yogurt sauce.
      Greek Chicken Souvlaki Skewers Recipe (with Sides)
    • A platter with rice, chopped salad, sumac onions and harissa chicken skewers.
      Harissa Chicken Skewers (with Sides)


    Newest Recipes!

    • Grilled Joojeh Kabob chicken skewers with a golden char served on a white platter, garnished with fresh dill, cherry tomatoes, and lemon slices.
      Joojeh Kabob (Persian Saffron Chicken Kabab Recipe)
    • Middle Eastern Beef Shish Kebabs with yellow bell peppers, red onions, and zucchini on skewers, garnished with fresh mint and parsley. Served on a white platter with a lemon wedge and a small bowl of sauce.
      Middle Eastern Beef Shish Kebabs (with Sides)
    • Cucumber chickpea and feta chopped salad in a bowl garnished with dill.
      Cucumber Chickpea Feta Salad
    • Grilled Asparagus and White Bean Salad in a bowl.
      Grilled Asparagus White Bean Salad

    Jpeg of book cover, Seed to Table, with a top-down view of salads on the cover.

    Seed to Table, my first book, is available for purchase worldwide!


    Featured in

    Logos of websites and publications where Urban Farm and Kitchen has been featured.

    Footer

    ↑ back to top

    Legal

    Privacy Policy & Disclosure

    Accessibility Statement

    Terms & Conditions

    Newsletter

    Sign Up!

    Contact

    Contact

    Media Kit

    At no cost to you, I may earn from qualified purchases made through affiliate links on my website. Read the Disclosure.

    Urban Farm and Kitchen operates from Toronto, Canada, the traditional territory of many nations including the Mississaugas of the Credit, the Anishnabeg, the Chippewa, the Haudenosaunee and the Wendat peoples and is now home to many diverse First Nations, Inuit and Métis peoples.

    Copyright © 2025 Urban Farm and Kitchen.  All rights reserved. The content on this website may not be copied or reproduced in any way whatsoever without prior written permission. Urban Farm and Kitchen is a registered trademark (Can).

    94 shares
    • Share on Facebook
    • Pin it
    • Email

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required