Peach Caprese Salad Recipe with Balsamic 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. 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 with Balsamic 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.
How to layer Peach Caprese Salad with Balsamic
This recipe is so easy! Really, it’s just the layering of ingredients. Well, making the glaze only takes about five minutes.
- Add a few basil leaves to a small serving plate.
- Place a slice of the mozzarella on top of the basil.
- Add three thin 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.
- 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.
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.)
A couple more unique Caprese recipes:
And if you want more summer peaches recipes:
- Peach Pork Tenderloin with Chimichurri
- Blue Cheese Grilled Peaches with Balsamic Glaze
- Fresh Peach Pie Bars from That Skinny Chick Can Bake
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.
- 1/2 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 (1/4-inch) slices fresh buffalo mozzarella cheese (about 6-ounces)
- freshly cracked black pepper
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.
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.
Sprinkle each plate with a bit of freshly cracked black pepper.
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