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Sweet, savory tart Peach Caprese Salad is a summer classic. The juicy fresh peach paired with creamy mozzarella is a match made in heaven. The fresh basil sprigs and balsamic glaze tie it all together. I add some salty prosciutto for an extra level of flavor.
Why Make Peach Caprese Salad
This salad is fresh and the perfect way to use up in season produce. It pairs wonderfully with a variety of dishes. Also try my Grilled Peach Burrata Salad if you want an even more elevated summer salad!
- Simple. This salad is so simple to whip up.
- Quick. It only takes about 10-15 minutes to make.
- No Cooking. There is no cooking required!
- Beautiful. This salad is so pretty, it has tons of color you will love.
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Peaches. Fresh peaches or nectarines will work wonderfully.
- Roma Tomatoes. Typically my favorite style of tomato but any style will work.
- Mozzarella. I like to use the pears for this, they are bite size and work great. You can also use a fresh ball of mozzarella and cut it into 4 pieces.
- Dressing. Mix olive oil, red wine vinegar together for the light base of the dressing. It adds a nice tang to the dish and brightens the flavors.
- Seasonings. Just a few seasonings needed! Salt, pepper, garlic powder and red pepper flakes.
- Balsamic Glaze. This gives it a great sweetness and depth of flavor. I use this brand. You can also use a drizzle of honey if you don’t have access to balsamic glaze.
- Fresh Basil. This is a must to bring out that classic Caprese flavor.
- Prosciutto. This is optional! but gosh is it so good with these flavors.
How To Make This Recipe
Step One. Chop the tomatoes and peaches/nectarines into equal, bite sized pieces.
Step Two. In a small bowl or jar, mix the olive oil, vinegar and seasonings. Give it a taste and add more salt and pepper if desired.
Step Three. In a large serving bowl, add all the tomatoes, peaches, mozzarella balls and basil. Pour the olive oil mix over and mix well. Add the prosciutto all around the top of the salad and then give a generous drizzle of the balsamic glaze over the top.
Recipe Pairings
This Peach Caprese Salad goes with so many great summer dishes.
Pair is with grilled Dry Rub Wings, or my Garlic Parmesan Chicken skewers, it tastes great with both. You can also have it as a side with Teriyaki Kabobs.
Looking for a great fish dish to pair it with? My Lemon Pepper Salmon is a wonderful main. You can also do my Crispy Chicken Burgers.
Recipe Tips
- Make sure the peaches or nectarines are not overly ripe. You want them to ripe for the ultimate flavor but you don’t want them overly ripe as they will get mushy in the salad.
- Store in the fridge until ready to serve. This salad it best serve chilled so be sure to keep it fresh and crisp by storing in the fridge.
- Toss well before serving. The dressing tends to sink to the bottom as it sits, be sure to toss it a bit so the delicious flavors continue to coat it throughout.
Recipe FAQs
Caprese salad is typically made of slices of fresh mozzarella cheese, tomatoes, and basil, then seasoned to perfection, drizzled with extra virgin olive oil and sometimes a balsamic glaze
Yes, they are essentially the same thing.
Yes! You can make this dish ahead of time, just be sure to give it a good toss before serving since the dressing can sink to the bottom.
Other Salads To Try
Peach Caprese Salad
Equipment
- sharp knive
- Serving Bowl
Ingredients
- 4 peaches, diced , or nectarines
- 3 roma tomatoes, diced
- ½ cup mozzarella balls
- ¼ cup fresh basil, chopped
- 2 Tbsp olive oil
- 1 Tbsp red wine vinegar , or apple cider vinegar
- ¼ tsp salt & pepper
- ¼ tsp garlic powder
- ¼ tsp red pepper flakes
- ⅓ cup Prosciutto , *optional
- 2-3 Tbsp balsamic glaze
Instructions
- Chop the tomatoes and peaches/nectarines into equal, bite sized pieces.
- In a small bowl or jar, mix the olive oil, vinegar and seasonings. Give it a taste and add more salt and pepper if desired.
- In a large serving bowl, add all the tomatoes, peaches, mozzarella balls and basil. Pour the olive oil mix over and mix well. Add the prosciutto all around the top of the salad and then give a generous drizzle of the balsamic glaze over the top.
Notes
- Make sure the peaches or nectarines are not overly ripe. You want them to ripe for the ultimate flavor but you don’t want them overly ripe as they will get mushy in the salad.
- Store in the fridge until ready to serve. This salad it best serve chilled so be sure to keep it fresh and crisp by storing in the fridge.
- Toss well before serving. The dressing tends to sink to the bottom as it sits, be sure to toss it a bit so the delicious flavors continue to coat it throughout.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is such a delicious and fresh salad for hot summer days! Will be remaking again and taking it to my family reunion cookout!
This was excellent. Easy for weeknight and impressive for entertaining. Will def make again