This Peach Caprese Salad Recipe takes the classic combination of tomatoes, mozzarella, and basil and adds ripe summer peaches for a sweet twist.
It comes together in about fifteen minutes with no cooking required.
The juicy peaches play off the creamy mozzarella and tangy balsamic in a way that feels fresh and a little unexpected, but still familiar enough to please just about anyone at the table.
I make this salad on repeat all summer, especially when peaches are at their peak and I want something light to serve alongside grilled chicken or a simple pasta.
What I love most is how little this recipe asks of you.
There is no stove involved, no baking, and no complicated technique, just good produce arranged well and finished with a simple dressing.
It is the kind of recipe that rewards using the best peaches and cheese you can find.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 0 minutes |
| Total Time | 15 minutes |
| Servings | 4 servings |
| Difficulty Level | Easy |
This pairs beautifully alongside a bowl of Cucumber Chickpea Feta Salad if you want to round out a summer spread with something a little heartier.
Why You’ll Love This Peach Caprese Salad Recipe
This salad hits that sweet and savory balance that makes it disappear fast at cookouts and potlucks.
It also requires zero cooking, which matters a lot on a hot day when you don’t want the oven on.
Fresh mozzarella and ripe peaches are naturally photogenic, so this is one of those dishes that looks like it took far more effort than it actually did.
- Ready in 15 minutes with no cooking involved
- Uses simple, easy to find ingredients
- Naturally gluten free and vegetarian
- Works as a side dish, a light lunch, or a starter for a dinner party
- Easy to scale up for a crowd
- Feels seasonal and special without requiring any hard-to-find ingredients
Another favorite for the same season: Mediterranean Chickpea Salad.
Ingredients
You only need a handful of ingredients for this salad, and almost all of them are things you can find at any grocery store or farmers market during peach season.
- 3 ripe peaches, sliced into wedges
- 8 ounces fresh burrata cheese or fresh mozzarella, torn into pieces
- 1 cup cherry tomatoes, halved
- 1 cup fresh basil leaves, whole or torn
- 2 cups baby arugula (optional, for the base)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic glaze
- 1 tablespoon honey
- 1/2 teaspoon flaky sea salt
- 1/4 teaspoon black pepper
- 2 tablespoons pine nuts, toasted (optional)
Read Also: Caprese Pesto Chicken Burgers
Kitchen Equipment Needed
You don’t need much special equipment for this recipe, just a few basics that make prepping the fruit and cheese easier.
- Sharp paring knife
- Cutting board
- Large serving platter
- Small mixing bowl for the dressing
- Whisk or fork
This works nicely with my Strawberry Feta Pasta Salad if you’re building out a full summer buffet.
Recommended Products for This Recipe
These are a few products I personally reach for when I make this salad, based on what has genuinely made the process easier or the result better.
1. Fresh Burrata Cheese
Burrata takes this salad from good to memorable, since the creamy center spills out over the peaches and tomatoes in a way that plain mozzarella just can’t match.
It is worth seeking out at a specialty grocer or ordering online if your local store doesn’t carry it.
2. Aged Balsamic Glaze
A good balsamic glaze is thick, glossy, and just sweet enough to balance the peaches without overpowering them.
I keep a bottle on hand all summer since it works on so many salads beyond this one.
3. Extra Virgin Olive Oil
Since this salad has so few ingredients, the quality of the olive oil really shows through.
A fruity, cold pressed extra virgin oil makes a noticeable difference compared to a basic cooking oil.
4. Bamboo Serving Board
A wide, flat serving board lets you fan out the peaches, tomatoes, and mozzarella so the salad looks as good as it tastes.
It also makes it easy to carry the whole thing straight to the table or a potluck.
You might also enjoy: Greek Cucumber Salad
Step-by-Step Instructions: How to Make Peach Caprese Salad
Step 1: Prep the peaches and tomatoes
- Wash the peaches well and pat them dry with a clean towel.
- Slice each peach in half, remove the pit, then cut each half into thin wedges, about 6 to 8 wedges per peach.
- Halve the cherry tomatoes and set them aside in a small bowl.
- If your peaches are very ripe, work gently so the slices hold their shape.
Step 2: Prepare the mozzarella or burrata
- Drain the burrata or fresh mozzarella well, since extra liquid can water down the salad.
- Tear the burrata into large, irregular pieces with your hands, or slice fresh mozzarella into rounds.
- Set the cheese aside at room temperature for about 10 minutes, since cold cheese tastes flatter than cheese served closer to room temperature.
Step 3: Make the dressing
- In a small mixing bowl, whisk together the olive oil, honey, flaky sea salt, and black pepper.
- Whisk until the honey fully dissolves into the oil and the mixture looks slightly thickened.
- Taste and adjust the salt or honey depending on how sweet your peaches are.
Step 4: Assemble the salad
- If using, spread the baby arugula in a thin layer over your serving platter as a base.
- Arrange the peach wedges over the arugula, followed by the halved cherry tomatoes.
- Tuck the torn burrata or mozzarella pieces between the peaches and tomatoes.
- Scatter the fresh basil leaves evenly over the top.
Step 5: Dress and finish the salad
- Drizzle the honey olive oil dressing evenly over the assembled salad.
- Drizzle the balsamic glaze over the top in thin lines.
- Sprinkle with the toasted pine nuts if using, along with an extra pinch of flaky sea salt.
- Serve immediately for the best texture and flavor.
I learned this plating trick while working on my Spinach and Tomato Frittata, where building layers on a platter makes a simple dish look far more polished.
Tips for The Best Peach Caprese Salad
A few small details make a real difference in how this salad turns out, especially since there is nowhere for a weak ingredient to hide.
- Use peaches that are ripe but still firm enough to hold their shape when sliced.
- Let cold mozzarella or burrata sit out for 10 minutes before serving for better flavor and texture.
- Salt the peaches very lightly before assembling to help draw out their natural sweetness.
- Assemble the salad close to serving time, since the peaches release juice as they sit.
- Toast the pine nuts in a dry skillet for a couple of minutes for extra flavor.
- Choose a good quality balsamic glaze, since a thin, watery one will slide right off the peaches instead of clinging to them.
- If your peaches taste a little underripe, leave them at room temperature for a day or two before making the salad.
Read Also: Summer Tomato Pie
Serving Suggestions
This salad works well as a side dish, but it can also stand on its own as a light lunch with some crusty bread.
I like to serve it alongside something a bit heartier so the meal feels complete.
- Grilled chicken or shrimp skewers
- A warm loaf of crusty bread for soaking up the dressing
- Chilled white wine or sparkling water with mint
- Grilled steak for a more filling summer dinner
This pairs beautifully with my Summer Salsa for a full spread of fresh, no-cook summer sides.
Variations of Peach Caprese Salad
This recipe is easy to adjust depending on what you have on hand or what flavors you’re craving.
- Swap the peaches for nectarines or ripe plums.
- Add prosciutto for a salty, savory contrast.
- Use burrata instead of mozzarella for a creamier bite.
- Add sliced avocado for extra richness.
- Stir in a handful of arugula for a peppery bite throughout the salad.
The same flavor pairing shows up in my Tomato Basil Chicken Skillet, if you want to bring peaches and basil into a warm dinner as well.
Storage and Reheating
This salad truly is best enjoyed fresh, since the peaches and tomatoes release liquid over time.
Still, leftovers can be saved for a short time if needed.
- Store leftovers in an airtight container in the refrigerator for up to 1 day.
- Drain any excess liquid before serving leftovers.
- Do not freeze this salad, since the peaches and cheese will not hold their texture.
- This recipe is not meant to be reheated, since it is served cold or at room temperature.
The same make-ahead caution applies to my Caprese Pasta Salad, which also tastes best within a day of making it.
Nutritional Facts
Here is an approximate breakdown per serving, based on 4 servings total. Actual values will vary depending on the exact ingredients and brands used.
- Calories: 290
- Protein: 12g
- Carbohydrates: 18g
- Fat: 20g
- Fiber: 3g
- Sugar: 14g
For another lighter option with a similar nutrition profile, check out Tomato Basil Pasta.
Health Benefits of Key Ingredients
Beyond tasting great, this salad brings some real nutritional value to the table.
Peaches, tomatoes, and basil are all packed with vitamins that support overall health.
- Peaches provide vitamin C and fiber, which support immune health and digestion.
- Tomatoes are rich in lycopene, an antioxidant linked to heart health.
- Fresh basil contains antioxidants and has natural anti-inflammatory properties.
- Mozzarella and burrata provide calcium and protein.
- Olive oil offers heart-healthy monounsaturated fats.
- Pine nuts add plant-based protein along with healthy fats.
Together, these ingredients make this salad a genuinely nutrient-dense choice, not just a pretty side dish.
It is easy to feel good about serving this at nearly any summer gathering.
You’ll find a similar produce-forward approach in my Arugula Salad.
FAQs About Peach Caprese Salad
1. Can I make this salad ahead of time?
You can prep the peaches, tomatoes, and dressing separately a few hours ahead.
Assemble the salad just before serving to keep everything looking fresh.
Keeping the components separate until serving time also prevents the peaches from turning soft and releasing too much juice.
2. What’s the best type of peach to use?
Freestone peaches work best since the pit separates easily from the flesh.
Choose peaches that give slightly when pressed but are not mushy.
3. Can I use mozzarella instead of burrata?
Yes, fresh mozzarella balls or slices work perfectly in place of burrata.
Burrata simply adds a creamier texture since the center is soft and spreadable.
4. Is this salad served warm or cold?
This salad is served cold or at room temperature.
It is not meant to be cooked or heated at any point.
5. Can I add protein to make it a full meal?
Absolutely, grilled chicken or shrimp both work well on top of this salad.
Prosciutto is another popular addition for a salty, savory contrast.
Adding a protein turns this from a side dish into a satisfying main course for lunch.
Another favorite: Mediterranean Salad
Peach Caprese Salad
Ingredients
- 3 ripe peaches sliced into wedges
- 8 ounces fresh burrata cheese or fresh mozzarella, torn into pieces, about 227g
- 1 cup cherry tomatoes halved, about 150g
- 1 cup fresh basil leaves whole or torn, about 20g
- 2 cups baby arugula optional, for the base, about 60g
- 3 tablespoons extra virgin olive oil 45ml
- 2 tablespoons balsamic glaze 30ml
- 1 tablespoon honey 15ml
- 0.5 teaspoon flaky sea salt plus more for finishing, about 3g
- 0.25 teaspoon black pepper about 1g
- 2 tablespoons pine nuts toasted, optional, about 30g
Equipment
- Sharp paring knife
- Cutting board
- Large serving platter
- Small mixing bowl
- Whisk
- Dry skillet for toasting pine nuts, optional
Method
- Wash and pat dry the peaches. Slice each peach in half, remove the pit, and cut each half into 6-8 thin wedges. Halve the cherry tomatoes and set aside.
- Drain the burrata well. Tear into large irregular pieces with your hands, or slice fresh mozzarella into rounds. Let the cheese sit at room temperature for about 10 minutes.
- In a small bowl, whisk together the olive oil, honey, flaky salt, and black pepper until the honey dissolves and the mixture slightly thickens. Taste and adjust seasonings.
- Spread the baby arugula in a thin layer over your serving platter, if using. Arrange the peach wedges over the arugula, followed by the halved cherry tomatoes. Tuck the torn burrata or mozzarella pieces between the peaches and tomatoes. Scatter the fresh basil leaves evenly over the top.
- Drizzle the honey olive oil dressing evenly over the salad, followed by the balsamic glaze in thin lines. Sprinkle with the toasted pine nuts (if using) and an extra pinch of flaky sea salt. Serve immediately.
Nutrition
Notes
- Use peaches that are ripe but still firm enough to hold their shape when sliced. Freestone peaches work best as the pit separates easily.
- Let cold mozzarella or burrata sit out for 10 minutes before serving for better flavor and texture.
- Salt the peaches very lightly before assembling to help draw out their natural sweetness.
- Assemble the salad close to serving time, since the peaches release juice as they sit.
- Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, shaking frequently, until golden and fragrant.
- Choose a good quality balsamic glaze; a thin, watery one will slide right off the peaches instead of clinging to them.
- If your peaches taste a little underripe, leave them at room temperature for a day or two before making the salad.
- Store leftovers in an airtight container in the refrigerator for up to 1 day. Drain any excess liquid before serving leftovers.
- For a heartier meal, add grilled chicken, shrimp, or prosciutto on top. Add sliced avocado for extra richness.
- You can swap the peaches for nectarines or ripe plums, or use fresh mozzarella balls instead of burrata.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Peach Caprese Salad Recipe is one of those dishes that feels a little special without any real effort.
It’s the kind of salad that disappears fast whenever peaches are in season.
I hope this one earns a spot in your summer rotation the way it has in mine.
Simple recipes like this one remind me why I started sharing food in the first place.
If you give it a try, I’d love to hear how it turned out. Leave a comment below or share a photo, and let me know if you tried any of the variations.
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