This peach caprese salad is an easy caprese salad perfect for a light summer appetizer. Switching things up from a classic Italian caprese salad, this version swaps out fresh tomatoes for freshly sliced summer ripe peaches.
A caprese salad with peaches is a great spin on the traditional caprese salad. Perfect for summertime, this version has plenty of great variations as well, for both the dressing and the ingredients. At its base, it’s a peach and mozzarella salad, that can make a refreshing summer appetizer, a nice side salad dish, or an entire light meal to share.
The best part about this peach caprese salad is how quick and simple it is to make. Depending on the dressing you use, it can be made even faster. This recipe is for a balsamic caprese salad, but you can also buy the dressing or use something easier, which I’ll mention later.
While peaches make great summertime desserts, like peach cobbler, they can also be used for numerous savory recipes or salads like this one. If you’re making this as an appetizer for a gathering with lots of outdoor grilling, you can even grill the peaches for an amazing taste as well.
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📜 What is Caprese Salad?
The classic caprese salad is an authentic Italian dish that is believed to have been invented in Campania, on the island of Capri. It uses simple and fresh ingredients that are indicative of Italian cooking, including tomatoes, basil, and mozzarella, which also make up the colors of the Italian flag. This basic version is typically topped with some flaky salt and a drizzle of olive oil and maybe some fresh ground black pepper.
Insalata caprese is typically served as an antipasto, or a starter, and not as a side dish. But even in Italy, caprese salads have tons of variations. Sometimes served as an actual salad with arugula or with grains like rice or pasta, it can be changed from a starter course, or appetizer, into a side dish or full meal as well.
🥘 Ingredients
What makes this peach caprese salad so easy, is that there’s no cooking or preparation ahead of time, other than reducing balsamic vinegar if you choose to go that route, and there’s only a few ingredients involved.
Peach Caprese
Peaches – Two fresh peaches that are ripe without feeling too soft are plentiful for this recipe. You could also get away with using just one if you want to slice it even thinner.
Mozzarella – This recipe uses one 8-ounce ball of mozzarella. Sliced in half and then thinly sliced to match the number of peach slices, you could also buy a 16-ounce ball if you want a larger amount of cheese and thinly sliced peaches.
Basil – A bunch of fresh basil leaves from the produce department should be enough for this recipe or use your own home-grown basil. A basil leaf between each peach and mozzarella portion with a bit left over for garnish is enough.
Balsamic Glaze
Balsamic Vinegar – Regular balsamic vinegar is used here and reduced into a glaze, or you could simply buy a balsamic glaze. I prefer to make my own to control what I put into it or not.
Honey – Just a small amount of honey is used to sweeten the balsamic vinegar as it’s reduced into a glaze, which pairs well with the fresh peaches as opposed to added sugar.
🔪 How to Make
If making the balsamic reduction, start with that since it needs time to cool. In a small saucepan, add the balsamic vinegar and honey and set over medium heat. Bring to a low boil and reduce heat to a simmer. Cook for 10-15 minutes, stirring frequently, until reduced by half or more. Transfer to a bowl and set in the refrigerator to cool more quickly.
While the balsamic reduction cools, slice the peaches and mozzarella. Place the mozzarella in your freezer for a few minutes while you cut the peaches, this helps it firm up just enough to make slicing easier.
Cut the peaches in half, removing the pit, and then into quarters. Cut the quarters in half and you should be left with 8 slices from each peach. Peeling is optional. Slice the ball of mozzarella in half, then turn cut side down and slice each half into 8 thin slices. Finally, tear off basil leaves from the stems and set aside.
On a large plate, arrange the slices of peaches, mozzarella, and basil. Alternate stacks of peach, then mozzarella, then basil, and repeat in a circular pattern until all the ingredients are used.
When ready to serve, top with some flaky sea salt, freshly ground black pepper, and a drizzle of the balsamic glaze.
📖 Variations
As mentioned before, this peach caprese salad has many variations to keep things interesting and fun.
Full Salads
Lettuce – Add arugula to a large bowl and cut the peaches and mozzarella into smaller chunks or use mozzarella balls. Tear the basil and add additions like diced onion and sliced cherry or grape tomatoes.
Caprese Pasta Salad – In a large bowl, add cooked pasta like rotini, cavatappi, farfalle, or another small pasta shape. Mix in chunks of peaches, mozzarella, grape or cherry tomatoes, and torn basil. Mix with vinaigrette dressing or olive oil.
Caprese Rice Salad – Same as the pasta salad above but mixed with white or arborio rice.
Additions and Mix-Ins
Peach and Tomato Caprese Salad – While this recipe keeps things simple with only 3 ingredients, you can also make it with peaches as an addition instead of a substitution. Sliced heirloom tomatoes make a great addition, as well as Roma or vine tomatoes.
Prosciutto Caprese Salad – If you want to bulk the recipe up with some protein, add thin slices of prosciutto to the alternating caprese ingredients, or even wrap the ingredients in slices of prosciutto.
Grilled Peach Caprese Salad – Grilling the slices of peaches also adds a nice flavor and look to this summer caprese salad. Using an outdoor grill or a pan with grill marks on high heat, simply grill the peach slices until you have visible grill marks and remove from the heat.
Nuts – Add protein while remaining vegetarian by mixing in some nuts as a topping. Coarsely chopped pine nuts or pistachios sprinkled on top are a great addition.
Skewers – Another way to serve this while keeping guests’ hands clean, is to create servings on skewers. Use small balls of mozzarella and cut the peach slices in half to make large chunks. You can also add grape or cherry tomatoes as well. Alternate skewering chunks of peach, tomato if using, basil, and mozzarella balls and place 1-2 servings on each skewer.
Alternative Dressings
Olive Oil – Keep things simple and traditional with a simple drizzle of extra virgin olive oil over the peach caprese salad.
Vinaigrette – A middle ground would be to make a homemade vinaigrette by combining extra virgin olive oil with balsamic and some Italian seasoning.
Clear Dressing – If you want to keep things clean looking without a dark glaze over the caprese, you can use a white balsamic instead. Alternatively, make a quick vinaigrette with extra virgin olive oil, fresh lemon juice, and minced basil.
💭 Frequently Asked Questions
It basically means “of Capri”, so insalata caprese literally means “salad of capri.” Since most people attribute caprese salad to the island of Capri in Campania, Italy, this is where the name comes from.
Unfortunately, most caprese salad recipes do not hold up well and are best when served right after being made. If timing is an issue, you can make this a few hours before serving and keep refrigerated until ready to serve. Wait until serving it to add any dressing or balsamic glaze.
Yellow or white peaches are both good options. I would suggest freestone peaches though for the easiest time removing the pit more cleanly. If the peaches still feel firm, give them a day before slicing.
One of the hallmarks of any caprese salad is the use of fresh ingredients. Frozen peaches will release too much liquid as they thaw, and canned peaches won’t taste as fresh. If you must use one of those options instead of fresh peaches, canned would work better. Drain and pat them dry with paper towels before using.
❄️ Storage
Peach caprese salad, along with any fresh caprese salads, are best eaten right away. Unfortunately, the fresh ingredients do not hold up well once sliced. If you do have leftovers, cover the serving plate with plastic wrap or move to an airtight container and you can refrigerate for 1-2 days, but the peaches will degrade quickly.
If you need to make this ahead of time, you can make everything and place it on the serving plate, then cover with plastic wrap and refrigerate for a few hours. Wait until you’re ready to serve before topping with salt and pepper and olive oil, dressing, or glaze.
📋 Recipe
Peach Caprese Salad
Ingredients
Balsamic Glaze:
- ½ cup balsamic vinegar
- 1 teaspoon honey
Peach Caprese:
- 2 medium peaches
- 1 8-ounce ball of mozzarella
- 1 bunch fresh basil
- Sea salt & freshly ground black pepper to taste
Directions
- In a small saucepan, add a ½ cup balsamic vinegar and 1 teaspoon honey and set over medium heat. Bring to a low boil and reduce heat to a simmer. Cook for 10-15 minutes, stirring frequently, until reduced by half or more. Transfer to a bowl and set in the refrigerator to cool more quickly.
- While the balsamic reduction cools, slice the peaches and mozzarella. Place the mozzarella in your freezer for a few minutes while you cut the peaches, this helps it firm up just enough to make slicing easier.
- Cut the peaches in half, removing the pit, and then into quarters. Cut the quarters in half and you should be left with 8 slices from each peach. Peeling is optional. Slice the 8oz ball of mozzarella in half, then turn cut side down and slice each half into 8 thin slices. Finally, tear off basil leaves from the stems and set aside.
- On a large plate, arrange the slices of peaches, mozzarella, and basil. Alternate stacks of peach, then mozzarella, then basil, and repeat in a circular pattern until all the ingredients are used.
- When ready to serve, top with some flaky sea salt, freshly ground black pepper, and a drizzle of the balsamic glaze.
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