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
- 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
- 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.)
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