Ever bitten into summer? That’s what this salad is like
I’m not even exaggerating—every time I make this Peach Caprese Salad with Balsamic Drizzle, it feels like summer’s practically dancing on my tongue (I know, I know, but you’ll see what I mean). The first time I threw this together was for a lazy afternoon BBQ when I realized halfway through slicing tomatoes for a regular Caprese that I was out of, well, decent tomatoes. But what did I have? A bowlful of ripe peaches. You can guess what happened next. My neighbor still brings it up, and she’s the type who rarely eats salad voluntarily.
Also, quick aside: I once dropped a peach behind the fridge making this. Do you know how awkward it is to fish peach fuzz out with a spatula? Anyway, onward!
Why you’ll want to make this again (and again)
I make this when I’m craving something fresh and colorful, or when I basically can’t stand the idea of turning on the oven. My family goes a little wild for it—my brother actually says, “Oh, the peach thing!” when he walks in and sees it. (He’s not great with names but he’s enthusiastic.) Plus, if you’re like me and always forget to plan ahead, you’ll love that it takes just minutes to throw together. I used to get annoyed at how fast it disappears, but now I just double it. Not that there are leftovers, mind you.
What you’ll need—and a few swaps
- 2-3 ripe peaches (or nectarines; if you’re in a pinch, plums are surprisingly good too)
- 250g (about 9oz) fresh mozzarella (my grandmother insisted on those fancy mozzarella balls, but honestly, the big round one works fine too)
- A handful of fresh basil leaves (if you can’t find basil, I’ve been known to rip in some mint—tastes different, but it’s…interesting)
- 2 tbsp good olive oil (I’ve used regular stuff and the world kept spinning)
- 2-3 tbsp balsamic glaze (you can make your own by simmering balsamic vinegar with a bit of honey, but the store one is grand too)
- Flaky sea salt & freshly ground black pepper (or whatever salt you grabbed first, it’s fine)
How I actually throw it all together
- Slice the peaches into wedges—thin, thick, whatever you’re feeling. Sometimes mine look wonky. Doesn’t matter.
- Cut your mozzarella into slices, or just tear it up with your hands if you’re feeling rustic (which I usually am; less washing up).
- This is where I sneak a bite—peach, then mozzarella, for quality control, obviously.
- Arrange the peaches and mozzarella in a big shallow bowl or on a platter. I like to scatter them so it looks a bit messy. Don’t stress if it’s not Instagram-pretty.
- Tuck in whole or torn basil leaves. I probably use more than most recipes suggest because I adore basil, but you do you.
- Drizzle olive oil over everything, then follow with the balsamic glaze. Don’t be shy; a bit extra never hurt.
- Sprinkle with flaky sea salt and grind over some black pepper. Taste a piece—if you think it needs more salt, go for it.
That’s it! Sometimes I add a squeeze of lemon right at the end if the peaches are extra sweet. Or if I just want to feel fancy.
What I’ve learned (sometimes the hard way)
- Really ripe peaches are best, but they also bruise if you so much as look at them funny. Don’t stress if they get a bit squished—it all tastes the same in the end.
- One time I tried using pre-sliced mozzarella from a packet. Not a great idea; it tasted like fridge. Stick to the fresh stuff if you can.
- Basil wilts if you make this too far ahead (lesson learned, thanks to last year’s picnic disaster).
Variations I’ve tried (some went sideways)
- I swapped in burrata once—holy moly, that was good but messier than a toddler with paint. Still worth it.
- Grilled the peaches once for extra flavor. Probably overdid it; they got a bit mushy. Maybe just warm them for a minute if you’re feeling wild.
- Added prosciutto for a dinner-party version; my vegetarian cousin was not amused, but the rest of us loved it.
- Tried using goat cheese instead of mozzarella. On second thought, not my favorite—too tangy for the sweet peaches, but you might disagree.
What you’ll need gear-wise (or not)
- Sharp knife (though honestly, I’ve used a steak knife in a pinch)
- Big plate or platter (but if all you’ve got is a baking tray, no one cares)
- Small spoon for drizzling glaze, unless you’re a pour-from-the-bottle rebel
How long does it last? Eh, not long
Officially, you could keep leftovers in the fridge for a day, maybe two. But in my house, it’s gone before you can say “seconds.” If you do manage to hide some, cover it and eat it cold—though the peaches might get a bit sad-looking.
How I like to serve it (and a tangent about bread)
We usually pile this right onto a big wooden board in the middle of the table, then everyone dives in (no shame, use your fingers). It’s fantastic with a loaf of crusty bread—I know this isn’t traditional, but who’s checking? Sometimes I make no-knead bread just for this. Or if I’m in a rush, even store-bought ciabatta is brilliant.
What I wish I’d known sooner (pro tips form fails)
- I once tried to rush slicing the peaches. Result: sad, mushy peaches and a sticky cutting board. Take your time, it’s worth it.
- Don’t overdo the balsamic. I used to drown everything in it, but then all you taste is vinegar. Less = more.
- If you prep basil ahead, keep it in a glass of water like flowers. Keeps it much happier (thanks, random Reddit thread).
FAQs (real questions, real answers)
- Can I make this ahead? You can slice the peaches and cheese early, but don’t assemble until you’re ready to eat. Otherwise, things get soggy. Found that out the hard way.
- What’s the best balsamic glaze? I like the homemade version when I’ve got time, but the one from Trader Joe’s is fine. Or any brand, really—don’t stress.
- Can I use canned peaches? I mean, you can, but it’ll taste a bit more like dessert. Fresh is honestly the way to go, but I won’t judge.
- What if I hate basil? Swap in mint or even baby arugula. Or just leave it out and add a little lemon zest for zing.
- I’m dairy-free—what now? I haven’t tried it, but a pal uses Kite Hill almond cheese and swears by it. Worth a go?
If you give this Peach Caprese Salad with Balsamic Drizzle a whirl, let me know how it goes. Or tell me what you swapped in—always looking for new twists, even the ones that flop. Life’s too short for boring salads, right?
Ingredients
- 2 ripe peaches, pitted and sliced
- 2 medium ripe tomatoes, sliced
- 200 g fresh mozzarella cheese, sliced
- 1/4 cup fresh basil leaves
- 2 tablespoons balsamic glaze
- 1 tablespoon extra-virgin olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
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1Arrange the peach slices, tomato slices, and mozzarella slices on a large serving platter, alternating them for a colorful presentation.
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2Tuck fresh basil leaves between the layers of peaches, tomatoes, and mozzarella.
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3Drizzle the extra-virgin olive oil evenly over the salad.
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4Season with salt and freshly ground black pepper to taste.
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5Finish by drizzling the balsamic glaze over the top of the salad just before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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