Super summery and fresh, this cherry tomato and peach Caprese salad is vibrant, healthy, and full of flavour.
This peach Caprese salad is perfect for peach season. It utilizes fresh peaches, savoury basil leaves, soft mozzarella and juicy tomatoes, all combined with a tangy dressing. It’s also made super quickly! Basically, everything you want in your new favourite summer salad.
What is Caprese salad?
A classic Caprese salad is an Italian tomato salad, from the Island of Capri. It traditionally consists of creamy mozzarella, red tomatoes, and aromatic basil leaf. When arranged on a plate these colours resemble the Italian flag.
The salad is dressed with olive oil, salt, and pepper. Because it’s such a simple salad, using sweet and ripe tomatoes and good quality fresh cheese is key.
Peach Caprese salad recipe
This cherry tomato and peach Caprese salad is an easy summer salad using sweet cherry tomatoes and juicy, sweet peaches alongside the basil and mozzarella. The juicy peaches pair wonderfully with fragrant basil and soft cheese.
Often, a Caprese salad is arranged in layers, alternating between a slice of tomato and a slice of mozzarella. However, this tomato and peach salad is arranged in a much more rustic style.
It’s also topped with a little balsamic reduction. This brings a little bite to cut through the sweet peaches and it lifts all the other flavours in this salad too.
I love using balsamic reduction in a Caprese salad. Balsamic isn’t traditional in a Caprese salad, but I find it enhances all the flavours a lot. Balsamic reduction is just balsamic vinegar that has been reduced down so it becomes sweeter and thicker. The tang is still there but it’s not as potent.
You can buy balsamic glaze or make your own by reducing balsamic vinegar down in a small saucepan over medium heat until it just coats the back of a spoon. I’ve got a post showing how to reduce balsamic vinegar. It takes just 15 minutes!
If you don’t want to use balsamic reduction, a little fresh lemon juice makes a good substitute instead.
The ingredients amounts are written in the printable recipe card at the bottom of this post. Here is a rundown of what you will need.
- Tomatoes – I have used cherry tomatoes in this salad. They’re super sweet and delicious. Cut them in half. Little cherry tomatoes can be left whole. You can also use grape tomatoes or large tomatoes too. Colourful heirloom tomatoes will bring even more colour to the salad.
- Ripe peaches – This salad is using yellow-fleshed peaches. They are delicious, sweet and beautiful too. The red skin is a nice contrast to the yellow flesh. If you don’t have yellow-skinned peaches you can use other varieties too, but ensure they’re fresh and juicy.
- Basil – Aromatic basil is the perfect match for this salad.
- Fresh mozzarella – Or bocconcini or burrata. Mozzarella and bocconcini are the same cheese, bocconcini is just made into smaller balls. Creamy fresh mozzarella cheese can be made from cow’s milk or buffalo milk. Burrata can also be used, it is creamier and richer than mozzarella.
- Lemon zest
- Olive oil – Cold-pressed extra virgin olive oil has the best flavour.
- Salt and pepper
- Balsamic reduction – Store-bought or homemade.
Slice the cherry tomatoes in half, or if using larger tomatoes, slice them into chunks. Slice the peaches into thin slices.
Layer the tomatoes and peach slices in a bowl.
Tear apart the mozzarella with your hands, or slice it for a neater look. Layer this over the peaches and tomatoes.
Roughly shred fresh basil and sprinkle over top along with a little fresh lemon zest
Drizzle the salad with olive oil and balsamic glaze and season with salt and freshly ground black pepper according to taste.
Serve the peach tomato Caprese salad on the day it is made for the best flavour. Store leftover salad in an airtight container in the fridge for up to 3 days.
More summer salad recipes
Try these next!
- 250g fresh cherry tomatoes (or use larger tomatoes)
- 2 medium yellow-fleshed peaches
- 200g fresh mozzarella
- 1 large handful fresh basil leaves
- 2 teaspoons lemon zest
- Extra-virgin olive oil for drizzling
- Balsamic reduction*
- Salt and freshly ground black pepper to taste
- Slice the cherry tomatoes in half. Really little cherry tomatoes can be left whole. If using large tomatoes, slice them into slices or chunks. Add them to a serving bowl.
- Thinly slice the peaches. Layer the peach slices over the tomatoes.
- Tear apart the mozzarella with your hands, or slice it for a neater looked and layer it over the tomatoes and peaches.
- Roughly shred fresh basil and sprinkle over top along with the lemon zest.
- Drizzle the salad with 2-3 Tablespoons of olive oil and 1-2 teaspoons of balsamic glaze. Season with salt and freshly ground black pepper.
*The balsamic reduction can be substituted for fresh lemon juice.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 202Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 32mgSodium: 333mgCarbohydrates: 13gFiber: 2gSugar: 11gProtein: 10g