This Peach Caprese Salad is a flavorful summer salad that's a fun twist on a classic Caprese Salad. Light, quick & easy to make in under 30 minutes using fresh summer peaches and tomatoes, it works great as a main or side dish.
It's summer in Georgia, which means it's time for all things peaches! Peaches usually show up in sweet recipes like peach crumb bars or peach cobbler, but they're also great served in this savory Peach Caprese Salad (or on a peach pizza!)
If you've never had caprese salad, it's basically sliced mozzarella, sliced tomatoes, basil, and balsamic vinegar. For this Georgia peach twist on Italian caprese, we add a few sliced summer peaches and a drizzle of honey.
This is a great addition to summer barbecues alongside your favorite grilled protein or grilled sweet potato black bean burgers!
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Recipe features
- Fresh summer produce: This is one of those recipes that is best enjoyed seasonally. In-season summer tomatoes, peaches, and basil highlight how just a few simple ingredients can make a delicious dish.
- Quick and easy: The beauty of peach caprese salad is that it's ready in just 20 minutes and can be made even mroe quickly with store bought balsamic reduction.
- Versatile: This is a great addition to dinner parties. It can be served as an appetizer, a side dish, or even enjoyed on its own as a light lunch.
Ingredients
- 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. Peaches are sold as either freestone or clingstone, which means that the flesh of the peach either sticks to the pin or doesn't. Either variety works in peach caprese salad, though freestone peaches are easier to prep.
- 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 greens 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. I recommend using high quality balsamic vinegar, as the flavor concentrates as it reduces.
How to make balsamic glaze
To make a homemade balsamic glaze, all you need is balsamic vinegar. Add balsamic vinegar to a small sauce pot over medium-high heat.
Bring to a rapid simmer, then reduce to medium-low heat. Let simmer gently, 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 of balsamic vinegar makes about ¼ cup balsamic glaze.
Note: 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.
Tips and variations
- 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.
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Summer Peach Caprese Salad
Ingredients
- 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
Instructions
- 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!
Notes
- 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.
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