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Peach Caprese Salad Recipe

Peach Caprese Salad

iamwinfred
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.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Salad, Side Dish
Cuisine Italian
Servings 4 servings
Calories 290 kcal

Equipment

  • Sharp paring knife
  • Cutting board
  • Large serving platter
  • Small mixing bowl
  • Whisk
  • Dry skillet for toasting pine nuts, optional

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

Instructions
 

  • 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.

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.

Nutrition

Serving: 1servingCalories: 290kcalCarbohydrates: 18gProtein: 12gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 30mgSodium: 380mgPotassium: 420mgFiber: 3gSugar: 14gVitamin A: 15IUVitamin C: 20mgCalcium: 25mgIron: 6mg
Keyword burrata peach salad, no cook recipe, peach caprese, peach mozzarella salad, summer salad
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