This Peach Caprese Salad is one of my favorite ways to make the most of peak summer produce. Juicy peaches and heirloom tomatoes are layered with torn fresh mozzarella, basil, good olive oil, and plenty of freshly cracked black pepper for a simple salad that is fresh, colorful, and just a little unexpected.
After developing more than 1,000 recipes throughout my career, I've found that dishes with the shortest ingredient lists are often the ones where the little details matter most. For this salad, that means choosing peaches that are ripe but still firm, using tomatoes that actually taste like tomatoes, and seasoning everything before it goes onto the platter.
The peaches bring a little sweetness to the classic tomato, mozzarella, and basil combination without taking it too far from the Caprese salad we all know and love. You can keep the finish savory with olive oil and flaky salt, or add a light drizzle of honey or balsamic glaze.
It comes together in about 15 minutes and makes a beautiful summer appetizer, side dish, or light lunch. Serve it with grilled chicken or seafood, add it to a cookout spread, or pair it with other easy summer side dishes like my Burrata Caprese, Easy Garlic Bread, or Cucumber Tomato Feta Pasta Salad.
Jump to:
- Why We Love This Recipe
- What Is Peach Caprese Salad?
- Ingredients
- How to Make Peach Caprese Salad
- How to Choose Peaches for Peach Caprese Salad
- How to Keep the Salad from Getting Watery
- Tina's Top Tips
- Honey or Balsamic Glaze?
- Variations
- What to Serve with Peach Caprese Salad
- Storage
- Frequently Asked Questions
- Peach Caprese Salad Recipe
Why We Love This Recipe
- It celebrates the best summer produce:Â Ripe peaches and juicy heirloom tomatoes are the stars here.
- It takes just 15 minutes:Â There's no cooking and very little prep.
- It's simple but still feels special:Â The peaches give classic Caprese salad a fresh seasonal twist without overcomplicating it.
What Is Peach Caprese Salad?
Peach Caprese Salad is a summer variation of classic Caprese salad. Traditional Caprese is made with tomatoes, fresh mozzarella, basil, olive oil, and salt. This version adds ripe peaches for a little natural sweetness.
Peaches work especially well here because they balance the acidity of the tomatoes and the richness of the mozzarella. The salad still tastes fresh and savory, especially when it's finished with good olive oil, flaky sea salt, and black pepper.
Ingredients
- Peaches:Â Choose peaches that are fragrant and have a slight give when gently pressed. They should be ripe enough to taste sweet but firm enough to hold their shape when sliced.
- Heirloom tomatoes:Â Heirloom tomatoes add beautiful color and plenty of juicy tomato flavor. Regular slicing tomatoes or tomatoes on the vine also work.
- Fresh mozzarella:Â Drain the mozzarella well, then tear it into pieces. The irregular edges catch the olive oil and juices better than perfectly cut cubes.
- Fresh basil:Â Use whole small leaves or gently tear larger leaves just before serving.
- Extra virgin olive oil:Â With so few ingredients, this is a good place to use an extra virgin olive oil you really enjoy.
- Flaky sea salt:Â A small pinch at the end adds texture and brings the whole salad together.
- Honey or balsamic glaze:Â Both are optional. Honey highlights the peaches, while balsamic glaze gives the salad a deeper, tangier finish.
How to Make Peach Caprese Salad
Prepare peaches and tomatoes
Add the peach and tomato wedges to a shallow bowl. Drizzle with 1 tablespoon of olive oil and season with ¼ teaspoon kosher salt.
Toss gently and let the mixture rest for 5 minutes. This gives the salt time to draw out some of the juices from the peaches and tomatoes, creating a flavorful base for the salad.
Assemble the salad
Arrange the peaches and tomatoes on a serving platter. Tuck the torn mozzarella and basil leaves throughout so every serving gets a little of each ingredient.
Finish the salad
Drizzle the remaining tablespoon of olive oil over the platter. Season with the remaining kosher salt, freshly cracked black pepper, and a small pinch of flaky sea salt.
How to Choose Peaches for Peach Caprese Salad
- The peaches should be ripe but not overly soft. A very ripe peach may taste delicious, but it can turn mushy when tossed with the tomatoes.
- Look for peaches that smell sweet near the stem and give slightly when pressed. Avoid peaches with deep bruises or very soft spots.
- If your peaches are still hard, leave them at room temperature for a day or two.
- Nectarines are also a great substitute and have the added benefit of smooth skin.
How to Keep the Salad from Getting Watery
- Peaches, tomatoes, and fresh mozzarella all contain a lot of moisture, so this salad is naturally juicy. That's part of what makes it so good, but you don't want a puddle of liquid on the platter.
- Drain the mozzarella thoroughly and gently pat it dry if needed. Use peaches and tomatoes that are ripe but still firm, and only let the salted produce rest for about 5 minutes.
- If a lot of liquid collects in the bowl, transfer the peaches and tomatoes to the platter with a slotted spoon. Spoon a little of the juice over the finished salad rather than pouring all of it onto the plate.
- Most importantly, assemble the salad right before serving!
Tina's Top Tips
- Use room-temperature peaches and tomatoes for the best flavor. Produce tends to taste muted when it is very cold.
- Tear the mozzarella rather than cutting it into cubes. It looks more relaxed and catches more of the olive oil and tomato juices.
- Add the basil at the end so it stays fresh and green.
- Arrange the salad on a wide platter instead of in a deep bowl. This keeps the ingredients from getting crushed and lets all of the colors show.
- Taste before adding honey or balsamic glaze. When the peaches are perfectly ripe, the salad may not need either.
Honey or Balsamic Glaze?
You don't need either one, but both are good options depending on the flavor you want.
- Honey:Â Honey brings out the sweetness of the peaches without adding much acidity. Use it when your peaches need a small boost or when you want the salad to taste a little softer and sweeter.
- Balsamic glaze:Â Balsamic glaze adds both sweetness and tang. It gives the salad a more traditional Caprese flavor but can overpower the peaches if you add too much.
I'd choose one and drizzle it lightly over the finished salad rather than tossing it with all of the ingredients.
Variations
- Use burrata:Â Arrange the peaches and tomatoes around a ball of burrata, then cut it open just before serving.
- Add prosciutto:Â Thin pieces of prosciutto add a salty, savory flavor that pairs beautifully with peaches.
- Use nectarines:Â Swap the peaches for ripe but firm nectarines.
- Add arugula:Â Serve the salad over a bed of arugula to make it feel a little more substantial.
- Grill the peaches:Â Grill the peach wedges briefly for a smoky flavor and lightly caramelized edges. Let them cool before assembling the salad.
- Use mozzarella pearls:Â Small mozzarella pearls are an easy option if you don't want to tear a large ball of mozzarella.
What to Serve with Peach Caprese Salad
Peach Caprese Salad is fresh, juicy, and a little sweet, so it pairs best with simple main dishes that won't compete with the summer produce.
Try serving it with:
Crusty bread or grilled sourdough is also a must for soaking up the olive oil and peach-tomato juices left on the platter.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- The salad will become softer and juicier as it sits, so it is best on the day it is made. Leftovers are still delicious spooned over toasted bread or served on top of arugula.
- I do not recommend freezing this salad.
Frequently Asked Questions
No. The skin is edible and helps the peach wedges hold their shape. Peel them only if you don't enjoy the texture.
Use fresh mozzarella packed in liquid. A large ball, mozzarella pearls, or ciliegine all work. Avoid low-moisture block mozzarella, which has a firmer texture and less delicate flavor.
Yes. Burrata makes the salad extra creamy. Arrange one or two balls on the platter and surround them with the peaches and tomatoes.
Peach Caprese Salad Recipe
Ingredients
- 2 ripe but firm peaches sliced into wedges
- 2 large heirloom tomatoes sliced into wedges
- 8 ounces fresh mozzarella drained and torn into pieces
- â…“ cup fresh basil leaves
- 2 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt divided
- Freshly cracked black pepper
- Flaky sea salt for serving
- Honey or balsamic glaze optional for serving
Instructions
- Season the peaches and tomatoes: Add the sliced peaches and tomatoes to a shallow bowl. Drizzle with 1 tablespoon of olive oil and season with ¼ teaspoon kosher salt. Gently toss and let sit for 5 minutes.
- Assemble the salad:Â Arrange the peaches and tomatoes on a serving platter. Tuck the torn mozzarella and fresh basil throughout.
- Finish the salad:Â Drizzle with the remaining tablespoon of olive oil. Season with the remaining kosher salt, freshly cracked black pepper, and a small pinch of flaky sea salt.
- Serve:Â Finish with a light drizzle of honey or balsamic glaze, if desired. Serve immediately.
Notes
- Use peaches that are ripe but still firm enough to hold their shape.
- Drain the mozzarella well so it doesn't add unnecessary moisture to the salad.
- Add the basil shortly before serving so it stays fresh and green.
- Serve the salad at room temperature for the best flavor.
- Choose either honey or balsamic glaze and use it sparingly.
Did You Make This Recipe?
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