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Peach Caprese Salad Recipe

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Peach Caprese Salad Recipe with Balsamic Glaze is a delicious twist on the classic that’s made with tomatoes. Summer peach recipes can be so beautiful and this one is a lovely appetizer, first course or light lunch.Peach caprese salad staked on a dark wood cutting board Isn’t this so pretty!? And it’s equally as delicious.

You must make this during peach season, which is approximately June through September — so right now! Your dinner guests will love you for it!

What is Caprese?

  • Traditional Caprese salad is thought to have originated in Capri, hence its name.
  • It’s made of fresh buffalo mozzarella, tomatoes and basil.
  • It’s often served arranged on a plate with the ingredients alternating and fanned out in a circular pattern. And sometimes it’s mixed together, or stacked.
  • Over the years there have been many creative, new incarnations of Caprese.

My Peach Caprese Salad Recipe with Balsamic Glaze originated in my mind — a place not quite as glamorous as Capri. I’ve replaced the tomatoes with peaches and added a balsamic glaze. It’s as colorful and pretty as it is tasty.slices of peaches and basil leaves on a dark wood cutting board

How to layer Peach Caprese Salad with Balsamic Glaze

This recipe is so easy! Really, it’s just the layering of ingredients. Well, making the glaze only takes about five minutes.

  1. Add a few basil leaves to a small serving plate.
  2. Place a slice of the mozzarella on top of the basil.
  3. Add three thin peach slices.
  4. Drizzle with a bit of the glaze and add a basil leaf or two.
  5. Add another slice of mozzarella and three more peach slices to each one.
  6. Top with another drizzle of the glaze and a small basil leaf for garnish.

You can arrange the Caprese salads on small individual plates, or to be a bit more casual, on a larger serving platter.

slices of peaches and basil leaves on a dark wood cutting board with knife

Can you make this Caprese salad ahead of time?

Yes and no. 😉  You can prep ahead of time, but you can’t assemble until you’re ready to serve.

  • Slice the peaches and mozzarella, wash and dry the basil, and make the glaze up to several hours ahead.
  • Keep everything except the balsamic glaze refrigerated, and then a few minutes before serving assemble. (If the glaze is too firm from cooling, just warm it a bit.)

(More detailed instructions are below.)

Close-up, top view of Peach Caprese Salad with Balsaic

A couple more unique Caprese recipes:

And if you want more summer peaches recipes:

I hope you enjoy this Peach Caprese Salad recipe as much as I do.

5 from 7 votes
Close-up, top view of Peach Caprese Salad with Balsaic
Print
Peach Caprese with Balsamic Glaze
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 

Peach Caprese Salad Recipe with Balsamic is a delicious twist on the classic made with tomatoes. Summer peach recipes can be so beautiful and this one is a lovely appetizer, first course or light lunch.

Course: Appetizer, First Course
Cuisine: Italian
Keyword: fruit salads, good for summer dinner parties, appetizers for parties
Servings: 4
Calories: 149 kcal
Author: Valentina K. Wein
Ingredients
  • ½ cup balsamic vinegar
  • about 1 dozen large basil leaves, plus a few small leaves for garnish washed and dried
  • 1 large peach (or 2 medium peaches) cut into 24 thin slices
  • 8 approximately (¼-inch) slices fresh buffalo mozzarella cheese (about 6-ounces)
  • freshly cracked black pepper
Instructions

  1. Pour the balsamic vinegar into a small saucepan over medium-low heat. Bring to a strong simmer and cook to reduce by about half. It might still look thin but as it cools, it'll thicken. This should take less about 5 minutes.

  2. Add a few basil leaves to the surface of 4 small serving plates, or larger serving plate. Place a slice of the mozzarella on top of the basil, followed by three peach slices. Drizzle with a bit of the glaze and add a basil leaf or two. Add another slice of mozzarella and three more peach slices to each one, and top with another drizzle of the glaze and a small basil leaf for garnish.

  3. Sprinkle each plate with a bit of freshly cracked black pepper.
  4. Serve immediately!

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Comments

  2. Ilke says

    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.

    Reply

    • valentina says

      Thank you, Christina! So true — too short a season. That said, it makes me look forward to it, and enjoy it even more. 🙂 ~Valentina

      Reply

  8. Caz mclaughlin says

    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. 🙂

    Reply

    • valentina says

      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

      Reply

  9. mimi rippee says

    Beautiful! I just love the way you presented this. We were out of town recently and I came across a store that sold infused olive oils and vinegars. Talk about heaven. I’m awaiting my (very large) box of goodies in the mail. I’m wondering if the chocolate balsamic would be good on this…

    Reply

    • valentina says

      Thanks, Mimi. Oooooh, I love the sound of chocolate balsamic! I bet it would be so interesting and tasty with this. (And on ice cream!) 🙂 ~Valentina

      Reply

  11. David @ Spiced says

    What an awesome idea to include peaches in there with the traditional caprese flavors! Peach season is wrapping up here in upstate NY, but I think I can still find some peaches to make this. In fact, it would be a good one for the upcoming long weekend! 🙂

    Reply

  13. Nancy says

    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!!!!

    Reply

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