Caprese Salad with Peaches is a delicious twist on the classic that's made with tomatoes. Summer peach recipes are beautiful and delicious -- and this one is a always a crowd pleaser.
Peach season is approximately June through September -- so right now!
This Caprese Salad with peaches is a fresh and tasty twist on the classic version. It couldn't be prettier and the combination of the stone fruit with summer basil, mozzarella cheese and a balsamic glaze is not to be missed.
It takes just minutes to whip up and it works for a fun first course, and it's hearty enough to stand on its own as an entrée salad.
Either way, it's a perfect dish for casual entertaining.
Ingredients for Peach Caprese Salad
- fresh peaches - When peaches are at their best, they should have a little bit of give when gently squeezed. A firm peach is not ready.
- fresh Buffalo mozzarella - You can also use regular mozzarella, which is more firm and can also be sliced. I like to use fresh Buffalo mozzarella which comes in water and is softer -- you can typically find it in a few sizes of small balls.
- mixed greens - I like a colorful salad, so I use a mix of baby greens.
- fresh basil leaves - Baby basil leaves are my favorite in salads because they are especially soft and bite-sized.
- balsamic vinegar
- freshly ground black pepper
Recipe Tips and Substitutions
- If you purchase the bite-sized balls of fresh Buffalo mozzarella, add them without slicing them.
- If your basil leaves are small, add them whole. Roughly chop larger leaves so they are bite-sized.
- I love the pop of color with the golden peaches, though white peaches would be equally as delicious.
- To save a few minutes, and reduce your dish washing, buy a good quality balsamic glaze instead of making your own.
- If you're making your own glaze, do not do so ahead of time because it might become too thick.
How to Make it
(More detailed instructions are in the recipe card below.)
- The first thing to do is to make a balsamic glaze. Pour the balsamic vinegar into a small saucepan over medium-low heat. Simmer and cook to reduce by about half.
- Mix the basil leaves with the greens and add about half to a serving bowl or platter. Follow this with a layer of the mozzarella and peach slices. - Drizzle with the balsamic glaze and repeat the layering process once more. Crack pepper over the top and serve.
More Unique Caprese Recipes
More summer peaches recipes:
- Peach Cobbler Pound Cake
- Peach Pork Tenderloin with Chimichurri
- Blue Cheese Grilled Peaches with Balsamic Glaze
- Peach Avocado Salad with Zucchini
- Gluten-Free Peach Cobbler with Blueberries
Can you make it ahead?
Yes and no. You can prep ahead of time, but don't assemble until you're ready to serve.
- As early as the night before, slice the peaches and mozzarella, wash and dry the greens and basil.
- Keep everything refrigerated, and then about 15 minutes before serving make the glaze and assemble. (If the glaze is too firm from cooling, just warm it a bit.)
I hope you love this Caprese Salad with Peaches as much as my family and I do.
Peach Caprese Salad Recipe
Ingredients
- ½ cup balsamic vinegar
- 6 cups (about 6-ounces) loosely packed mixed baby greens, washed and dried
- 1 cup (about 1-ounce) loosely packed fresh basil leaves, washed and dried
- 2 cups (about ¾-pound/2 peaches) thinly sliced peaches, washed and dried
- 1¼ cup (6 to 8-ounces) sliced fresh buffalo mozzarella cheese
- freshly cracked black pepper
Instructions
- Make balsamic glaze. Pour the balsamic vinegar into a small saucepan over medium-low heat. Bring it to a strong simmer and cook to reduce by about half. It might still look thin, but as it cools it will thicken. This should take about 5 minutes.
- Mix and assemble. Mix the basil leaves with the greens and add a about half to a serving bowl or platter. Follow this with a layer of the mozzarella and peach slices. Drizzle with the balsamic glaze and repeat the layering process once more. Crack pepper over the top and serve. (Alternately, you can toss all of the ingredients together in a large mixing bowl.)
NOTES
NUTRITION
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Dorothy at ShockinglyDelicious
I have some balsamic simmering so I can throw something like this together, too!
Ilke
Yes, let's enjoy the last bounty of peaches. They are almost gone here in SC. Love the balsamic reduction..something I have not done before.
Gerry @ Foodness Gracious
Great variation on tomatoes! I can just taste the freshness from this dish, yummm!!
Bijouxs
Hi Valentina! Love your twist on the classic Caprese! I also have Peach Balsamic vinegar in the pantry which will be perfect. Lovely.
Dorothy at Shockinglydelicious
Valentina,
I am back to tell you I love the balsamic glaze, and am putting it on everything that doesn't move! I also made it one of my favorite things about August, in this post today: http://www.shockinglydelicious.com/a-few-of-my-favorite-things-august-2012/
Thanks again!
valentina
Thank YOU, Dorothy!
Christina Conte
If only we could extend the seasons for fruit like peaches! Such a shame that it's so short! Such an innovative way to use them, Valentina and oh so pretty, too!
valentina
Thank you, Christina! So true -- too short a season. That said, it makes me look forward to it, and enjoy it even more. 🙂 ~Valentina
Caz mclaughlin
Hi. Valentina. Just want to take the opportunity to thank you for all your lovely e-mails.
Caprese salad is one of my ultimate indulgences and I just love how you incorporate a balsamic glaze to your peaches in your recipe. I'm definitely going to adapt to the peaches. (I love to alternate the various stone fruits so you can bet I'll be giving it a go with nectarines, too.) Living in Western Australia I am lucky to have access to some beautiful orchards in the south-west of our state. I may give this a try with local figs as well when they come back into season.
Our spring officially starts here on September 1st (next week) but with the yo-yoing effects of climate change that is a bit of a moot point with the growers...……… Life is beautiful here. Come on over some time. We'd love to share the bounty. 🙂
valentina
Thank you, Caz, for the lovely note. 🙂
I love the idea of making Caprese with figs. Brilliant! That would be delicious with the glaze, too. I hope you try that and let us know how it is. And yes, I would LOVE to make my way to Australia one day. My husband was there for work once and loved it. Happy (almost) spring! ~Valentina
Nancy
Oh my goodness Valentina - this is brilliant as well as gorgeous! I just bought some peaches this week so guess what? Peach Caprese Salad is on the menu this week!!!!
valentina
I hope you love every bite, Nancy! Thank you. 🙂
Dawn
This is one beauty of a salad, Valentina! I know just what I'm going to make this weekend. 🙂 I absolutely love this twist on caprese salad with the addition of sweetness from the peaches. I already know it's going to taste amazing!!
valentina
Thanks, Dawn. Hope you love it. 🙂 ~Valentina
David
Peaches! They have been incredible this year — and a salad like this is a perfect way to showcase them. I also love your recipe for balsamic glaze — so simple! I’ll get more peaches at the market Sunday — this can be our supper!
valentina
Enjoy, David. It has been a great year for stone fruits. I'm sad to see it coming to a close soon. We must indulge while we can. 🙂 ~Valentina
Chef Mimi
Absolutely gorgeous. And I love the loose leaves of basil in this salad. Superb!
valentina
Thanks, Mimi. Enjoy! 🙂 ~Valentina
Roz | La Bella Vita Cucina
Oh my gosh, I have been dying to make this recipe and just hope that there are still fresh peaches available here to do so. It looks absolutely amazing!
valentina
Thanks so much, Roz. Yes, get the peaches while you can. 🙂 ~Valentina
Jeff the Chef @ Make It Like a Man!
This sounds so delicious, and peaches are perfectly in season right now where I live.
valentina
Thank you, Jeff. Hope you love it. 🙂 ~Valentina