Layers of heirloom tomatoes, fresh peaches, and mozzarella are drizzled with balsamic and olive oil, then finished with basil leaves and sea salt, in this peach caprese salad! It’s a beautiful summer dish that takes only 10 minutes to prepare and brightens up any meal.
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Just when you thought caprese salad on a mid-summer day couldn’t get any better, I went ahead and added peaches! You’re welcome, friends.
This stunning peach and tomato salad is the definition of simply delicious! It has four main ingredients and requires absolutely no cooking, but the flavor is still amazing.
Sweet peaches and juicy tomatoes are a match made in heaven, and the creamy mozzarella adds delightful texture and savory flavor.
Add some balsamic vinegar, olive oil, and fresh basil, and you’ll be hooked. I’m serious. Try it!! I love to eat this peach caprese salad on its own for lunch or serve it as an easy side.
To make this salad, slice the tomatoes, peaches, and mozzarella, assemble, sprinkle with basil, drizzle with EVOO and vinegar, and enjoy! That’s it. But for the best possible peach caprese salad, follow these tips.
- I personally like to use heirloom tomatoes for this salad, but you can also use beefsteak, cherry or grape tomatoes, or just about any kind. Yellow peaches work especially well, but feel free to use other types of peaches. I’d love to hear what kinds you try!
- It tastes really good when the ingredients are cold, so keep them in the fridge for a couple of hours before preparing the salad for best results.
- Caprese salad is traditionally drizzled with a mix of olive oil and balsamic vinegar, but it’s even better with balsamic reduction if you have it.
- Cut the ingredients into ~½-inch slices. This makes them easier to eat or cut into smaller pieces if needed.
- To bring out the flavors, sprinkle flaky sea salt on top of your peach caprese salad before serving!
- This is best enjoyed right away, but leftovers will last in an airtight container in the fridge for a few days.
What to Serve with Peach Caprese Salad
This dish can stand alone, but it goes well with a lean protein like grilled fish or shrimp or chicken skewers. Better yet, serve it with the Spinach Basil Pesto Quesadillas I posted yesterday!
Looking for something similar? Check out the Grilled Stuffed Mushrooms with Caprese Salad while you’re here!
More Fruit and Veggie Salad Recipes
- Sweet and Spicy Watermelon Salad with Feta and Mint
- Fresh Melon and Sugar Snap Pea Salad
- Strawberry Goat Cheese Salad with Butter Lettuce
- Sweet Corn and Cherry Arugula Salad
- Blueberry Spinach Salad with Strawberry Tahini Dressing
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Peach Caprese Salad
- 2 heirloom tomatoes
- 2 peaches
- 7 ounce ball fresh mozzarella
- 10 to 12 leaves basil
- 2 tablespoon olive oil
- 2 tablespoon balsamic vinegar - sub balsamic reduction for more flavor
- Flaky sea salt - to taste
- Ground black pepper - to taste
- Slice the tomatoes, peaches, and mozzarella into ~½-inch slices of your desired shape. I typically slice the peaches into wedges and the tomatoes and mozzarella into circles. Assemble the salad by layering the ingredients on a large serving platter or individual plates.
- Tuck the fresh basil leaves into the layers. Alternatively, you can chop up the basil and sprinkle on top. Drizzle the salad with the olive oil, followed by the balsamic vinegar. Sprinkle with flaky (or regular) sea salt and ground black pepper before serving. Enjoy!
- Serve with a lean protein (goes well with grilled or baked fish) for a complete meal. Or split the recipe into two instead of four and serve as a main dish.
- Use balsamic reduction instead of balsamic vinegar for some extra flavor!
- This is best served right away, but leftovers can last in an airtight container in the fridge for a few days.
Be a peach, and try this dish! 😉 – Lizzie
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