Peach Caprese Salad

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

• Citrus Mint Caprese Kebabs
• Strawberry Caprese with Lemon and Basil

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.

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