Peach Caprese Salad with Heirloom Tomatoes

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.

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

Other Fresh Summer Salads

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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