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Fresh Peach Caprese Salad

Fresh Peach Caprese Salad - featured image

A light and flavorful salad combining juicy fresh peaches, creamy mozzarella, and fragrant basil, drizzled with olive oil and balsamic glaze. Perfect for summer lunches or dinner parties.

Ingredients

  • Fresh ripe peaches, sliced (about 2-3 medium peaches)
  • Fresh mozzarella cheese, torn or sliced (8 oz, preferably fresh mozzarella balls like Buffalo mozzarella)
  • Fresh basil leaves, torn (about 1 cup)
  • Extra virgin olive oil (2 tablespoons)
  • Balsamic glaze or reduced balsamic vinegar (2 tablespoons)
  • Sea salt, flaky (to taste)
  • Freshly ground black pepper (to taste)
  • Optional: Toasted pine nuts (2 tablespoons)
  • Optional: Arugula or baby spinach (1 cup)

Instructions

  1. Wash and dry peaches and basil leaves thoroughly.
  2. Slice peaches into about 1/4-inch thick wedges.
  3. Tear or slice fresh mozzarella into pieces roughly the same size as peach slices.
  4. Arrange peach slices and mozzarella pieces alternately in a single layer on a large serving platter or shallow bowl, scattering torn basil leaves on top.
  5. Sprinkle sea salt and freshly ground black pepper evenly over the salad.
  6. Drizzle extra virgin olive oil evenly across the salad, followed by balsamic glaze to create a glossy finish.
  7. Optionally sprinkle toasted pine nuts or add extra basil leaves for garnish.
  8. Serve immediately or chill for up to 30 minutes to let flavors meld.

Notes

Pat peaches dry if very ripe to avoid watery salad. Use fresh mozzarella balls for best creaminess. Make your own balsamic glaze by simmering balsamic vinegar until syrupy if glaze is unavailable. Arrange ingredients rather than tossing to keep textures intact. Serve fresh or within a few hours for best flavor and texture.

Nutrition

Keywords: fresh peach caprese salad, peach salad, caprese salad, mozzarella basil salad, summer salad, easy salad recipe