Peach Caprese Salad is a flavorful summer salad that's a fun twist on a classic Caprese. Light, quick & easy to make in under 30 minutes, it works great as a main or side dish.
Hello and welcome to summertime in Georgia, where ripe, sweet peaches abound. This twist on a classic caprese salad adds peaches for a sweet pop of summer flavor.
- Dietary-features: vegetarian, gluten-free, soy-free, nut-free, vegan-optional
- Made with healthy summer ingredients
- Ready in just 20 minutes and even quicker with store bought balsamic reduction
- Great for lunch or shared as an appetizer
What you'll need
- Peaches. I prefer yellow flesh peaches but white flesh also works. Leaving the skin on adds a nice texture to an otherwise soft dish, but you can peel them if you prefer.
- Mozzarella. I use one large ball of mozzarella and slice it into thin pieces. Use a ball of vegan mozzarella, like Miyoko's brand, to make this recipe dairy-free.
- Tomatoes: This salad was made for big, juicy heirloom tomatoes, but any slicing tomato will work. Make sure that it's ripe for the best flavor and quality!
- Arugula adds a pop of spice. If you don't like arugula, try using a blend of spinach and romaine or admit the omit altogether.
- Basil. You can't make caprese without fresh basil. This is a great way to use up basil from your thriving summer basil plant (or a great excuse to buy a basil plant!).
- Balsamic reduction is made from simmering balsamic vinegar until it's reduced to a syrupy glaze.
How to make balsamic glaze
To make a homemade balsamic vinaigrette, all you need is balsamic vinegar. Add balsamic vinegar to a small sauce pan over medium-high heat.
Bring to a gentle boil, then reduce to medium-low. Let simmer, stirring occasionally, until thickened. This will take 15-20 minutes.
Let simmer until thickened like molasses or maple syrup. It should be able to coat the back of a spoon without sliding off.
One cup balsamic vinegar makes about ¼ cup balsamic glaze.
Fair warning: simmering vinegar is very pungent! Turn on your vent fan or your house may smell like vinegar for the rest of the day. Or just buy a bottle of premade balsamic reduction and save yourself 20 minutes.
- Always sprinkle your tomato slices with salt & pepper. It adds a lot to this very simple recipe. I prefer to use freshly ground black pepper and coarse salt.
- Drizzling the peaches in honey adds a pop of sweetness to balance out the zesty arugula and acidic balsamic glaze. This step is optional but highly recommended!
- Protein: You can make this an even more satisfying meal by adding your favorite protein, like roasted chickpeas or a side of chicken fried tofu.
- Serving and leftovers: Caprese salad is best enjoyed right after preparing. If you do have leftovers they are best stored as separate ingredients for 3-4 days in the fridge.
Looking for more summer recipes?
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Peach Caprese Salad
- 1 cup balsamic vinegar or ¼ cup store-bought balsamic glaze
- 4 medium peaches sliced, see note #1
- 2 large heirloom tomatoes sliced
- 8 ounces arugula or romaine lettuce blend
- 6 ounces fresh mozzarella sliced into ½" pieces
- ½ cup fresh basil leaves
- fresh ground black pepper to taste
- coarse sea salt to taste
- olive oil to taste
- honey to taste
- Add 1 cup of balsamic vinegar to a small saucepan over medium-high heat. Bring to a boil. Once boiling, reduce to medium-low heat and simmer until thickened, about 15-20 minutes. Stir occasionally. It is ready when reduced to ¼ cup and syrupy.
- Meanwhile, prep the remaining ingredients. Drizzle the sliced peaches with honey, to taste. Sprinkle coarse salt and freshly ground black pepper on the tomato slices.
- Make a large salad on a serving platter or individual salads by making a bed of arugula and topping with tomatoes, peaches and sliced mozzarella. Garnish with basil leaves. Drizzle with balsamic glaze and olive oil to taste just before serving. Enjoy!
- Peaches: I prefer yellow-fleshed peaches. You can peel the peaches if you prefer but I like leaving the skins on for this recipe.
- Balsamic glaze: The balsamic glaze should be thick enough to coat the back of a spoon without sliding off. The longer it's simmered, the thicker the glaze will be.
- Leftovers: The salads are best enjoyed just after assembling. Leftover ingredients can be kept separately in the fridge for up to 3-4 days.
Author's note: This recipe was originally shared June 2019. It was updated July 2021 with new photos and additional tips. The recipe remains mostly the same with small changes made for quality.