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.
Table of Contents
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.
- 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.
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.
Step 2. Layer. To your serving platter, layer the peach slices, sliced heirloom tomatoes, and fresh basil leaves.
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.
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.
Recipe FAQs
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.
Store leftovers in an airtight container in the fridge and enjoy within 2 days.
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.
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
Appetizers
Levantine Recipes
Levantine Recipes
Levantine Recipes
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.
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Peach Caprese Salad with Heirloom Tomatoes
Ingredients
Dressing
- 3 tbsp Extra virgin olive oil
- 1 tbsp Red wine vinegar
- ½ tsp Kosher salt
- ¼ tsp 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
- 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).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
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
So glad you enjoyed the recipe!