Peach Caprese
Peach Caprese Salad is a fresh summer twist on classic caprese, with juicy peaches, fresh mozzarella, bursting tomatoes, crisp cucumber, and fresh basil in every bite.
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Reasons You’ll Love This Recipe:
- Ready in 10 minutes – No cooking required, just chop and toss for a salad that comes together before your oven even preheats.
- A fresh spin on a classic – All the flavors of traditional caprese, with juicy peaches stirred in for a sweet, summery upgrade.
- Perfect for potlucks and cookouts – Throws together in one bowl and travels well, so it’s an easy one to bring to a summer gathering.
- Pairs with almost any protein – Serve it alongside grilled steak, pesto chicken, or air fryer salmon for an easy, well-rounded plate.
- Minimal ingredients, maximum flavor – A handful of fresh summer produce does all the work here.
Ingredient Notes & Substitutions:
For a full ingredient list with quantities, please check out the recipe card at the bottom of this post.
- Peaches – Nectarines work great too if that’s what you have on hand.
- Cucumber – English or Persian cucumbers give the cleanest bite, but a regular cucumber (seeded) works fine.
- Cherry tomatoes – Grape tomatoes are an easy swap.
- Fresh mozzarella pearls – No pearls? Grab a ball of fresh mozzarella and cut it into bite-sized pieces.
- Fresh basil – Fresh is best here for flavor, but a handful of fresh mint is a fun twist if you want to switch it up.
- Extra virgin olive oil – Any good-quality olive oil you have will do.
- Flaky salt + freshly ground pepper – Kosher salt works in a pinch if you don’t have flaky salt.
- Balsamic glaze – Store-bought is easiest, but you can make your own by simmering balsamic vinegar until it reduces and thickens.
How to Make Peach Caprese
For complete instructions, please check out the recipe card at the bottom of this post.
- Chop the peaches, cucumber, and cherry tomatoes and add them to a large bowl.
- Add the mozzarella pearls and torn basil.
- Drizzle with olive oil and toss gently to combine.
- Transfer to a serving dish, then drizzle with balsamic glaze.
- Finish with flaky salt and freshly ground pepper to taste. Serve immediately.
Tips and Variations
- Chill it first – Toss everything but the basil and balsamic ahead of time, then finish it right before serving so the basil stays vibrant and the peaches don’t get watery.
- Add crunch – Toasted pine nuts or a sprinkle of chopped pistachios add a nice textural contrast.
- Make it a meal – Add grilled shrimp or chicken and serve over greens for a light lunch.
- Swap the cheese – Burrata makes a rich, creamy upgrade if you want to fancy it up for guests.
- Go sweeter – A light drizzle of honey alongside the balsamic glaze plays up the peach’s natural sweetness.
- Add a little heat – skip the balsamic glaze and drizzle with hot honey instead.
Meal Prep & Storage
- Fridge – Store in an airtight container for up to 3 days. For best texture, keep the basil and balsamic glaze separate and add them right before serving.
- Best served fresh – This salad is at its best the day it’s made — the cucumber and tomatoes release juices as they sit, so it’ll get a bit more watery over time.
- Freezer – Not recommended — the fresh produce and mozzarella won’t hold up well after thawing.
- Make ahead – Chop the peaches, cucumber, and tomatoes up to a day ahead and store separately; toss everything together with the mozzarella, basil, oil, and glaze right before serving so it stays fresh and crisp.
FAQs
Fresh, ripe peaches are best for this salad — canned peaches are too soft and syrupy, and frozen peaches release too much liquid as they thaw.
Burrata is a great richer swap. Pre-shredded or block mozzarella won’t give you the same texture, so stick with fresh mozzarella (pearls or a ball you cut yourself) if you can. For a higher protein similar option, you can also serve over cottage cheese, too!
You can chop the produce a day ahead and store it separately, but wait to toss everything together with the basil and balsamic glaze until right before serving so it stays fresh and doesn’t get watery.
Yes, this peach caprese salad is naturally gluten-free.
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Peach Caprese
Ingredients
- 2 peaches chopped
- 1 cup cucumber chopped
- 1 cup cherry tomatoes quartered
- 1 cup fresh mozzarella pearls
- ½ cup fresh basil torn
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic glaze
- flaky salt + freshly ground pepper to taste
Instructions
- Chop the peaches, cucumber, and cherry tomatoes and add them to a large bowl.2 peaches, 1 cup cucumber, 1 cup cherry tomatoes
- Add the mozzarella pearls and torn basil.1 cup fresh mozzarella pearls, 1/2 cup fresh basil
- Drizzle with olive oil and toss gently to combine.1 tablespoon extra virgin olive oil
- Transfer to a serving dish, then drizzle with balsamic glaze.1 tablespoon balsamic glaze
- Finish with flaky salt and freshly ground pepper to taste. Serve immediately.flaky salt + freshly ground pepper to taste
