Peach Caprese Salad
This Peach Caprese Salad is an easy 7-ingredient recipe that’s crisp and refreshing during the warm summer months.
When summer produce is at its peak, this Peach Caprese Salad with Tomatoes and Fresh Mozzarella is the kind of dish I find myself making on repeat. It’s light, vibrant, and packed with flavor—and best of all, it comes together in one bowl in just 15 minutes.
Inspired by the classic Italian Caprese, this version adds juicy peaches, crunchy cucumber, and sweet cherry tomatoes to creamy mozzarella pearls and fresh basil. It’s the perfect mix of salty, sweet, and refreshing. Whether you’re serving it at a summer dinner party, bringing it to a cookout, or making lunch for yourself, this salad always hits the right note.
Why You’ll Love This Recipe
- Ready in just 15 minutes. No cooking required—just slice, toss, and serve.
- A twist on a classic Caprese. Combines peaches, tomatoes, cucumber, and mozzarella for more flavor and crunch.
- Only 7 simple ingredients. Most of them pantry- or fridge-friendly.
- Great for entertaining. Perfect side dish or starter for summer meals.
- Naturally gluten-free. Fresh, wholesome, and easy to adjust.
What Is Peach Caprese Salad?
Peach Caprese Salad is a seasonal twist on the traditional Insalata Caprese, a beloved Italian salad made with tomatoes, mozzarella, and basil. This version combines ripe peaches, sweet cherry tomatoes, fresh cucumber, and mozzarella pearls for a refreshing and colorful upgrade.
While it’s not traditional, it stays true to Italian cooking in its simplicity and use of peak-season ingredients. Tossed with olive oil, a sprinkle of flaky salt, and an optional drizzle of balsamic glaze, it’s a salad that celebrates summer in every bite.
Pro Tip: For the best flavor, use ripe but firm peaches, high-quality mozzarella, and a finishing drizzle of good olive oil or balsamic glaze.
Ingredients
Peaches – Use ripe but slightly firm peaches so they hold their shape when diced.
Cherry tomatoes – Halved for a juicy, sweet burst of flavor in every bite.
English cucumber – Thinly sliced for crunch and coolness.
Fresh mozzarella pearls – Mild and creamy, these add richness and balance.
Fresh basil leaves – Torn or whole, they bring classic Caprese aroma and freshness.
Maldon sea salt (or flaky sea salt) – A finishing touch that enhances all the fresh ingredients.
Extra virgin olive oil (EVOO) – Use a high-quality oil to tie everything together.
Balsamic glaze – Adds a tangy-sweet contrast to the peaches and tomatoes.
How to Make Peach Caprese Salad
- Dice the peaches, halve the tomatoes, and slice the cucumber.
- Combine all three in a large serving bowl with the mozzarella pearls.
- Add torn basil leaves and gently toss everything together.
- Drizzle with olive oil and sprinkle with flaky sea salt to taste.
- Optional: finish with a drizzle of balsamic glaze before serving.
Expert Tips
- Use mozzarella pearls or ciliegine. They’re the perfect size for tossing into salads without needing to slice.
- Ripen peaches naturally. If they’re too firm, place them in a brown paper bag for 1–2 days to help them soften without over-ripening.
- Opt for cherry or grape tomatoes. They’re naturally sweet and hold their shape well in salads.
- Customize with fresh herbs. Try mint, thyme, or even tarragon if you want a twist on the classic basil.
- Add-ins like avocado or prosciutto work beautifully. These give the salad more richness or protein if you want to make it a meal.
What to Serve with Peach Caprese Salad
This salad pairs beautifully with:
- Italian Chicken Cutlets
- Chicken Pesto Pasta Salad
- Smoked Salmon Pasta
- Toasted focaccia or grilled sourdough
- Grilled shrimp, steak, or chicken
How to Store and Make Ahead
This salad is best served fresh, but you can prep all the ingredients (except basil) a few hours in advance and store them separately in the fridge. Add basil, oil, salt, and balsamic glaze just before serving to keep everything crisp and flavorful. Leftovers will last up to one day in the fridge, though the peaches may soften slightly.
FAQs
That’s a traditional Caprese salad, made with tomatoes, mozzarella, basil, and olive oil.
Yes! It adds crunch and freshness, especially when paired with juicy fruits like tomato and peach.
Yes—Caprese salads are made with fresh produce, olive oil, and minimal processed ingredients.
More Easy Italian Recipes
Peach Caprese Salad
Ingredients
- 2 fresh peaches pitted and diced
- 1 pint cherry tomatoes halved
- 1 English cucumber halved lengthwise and sliced
- 1 cup fresh mozzarella pearls
- A handful of fresh basil leaves, torn
- Maldon sea salt to taste
- High-quality extra virgin olive oil EVOO, to drizzle
- Balsamic glaze for drizzling
Instructions
- Pit and dice the peaches. Halve the cherry tomatoes, then halve and slice the cucumber.
- In a large serving bowl, layer the peaches, cherry tomatoes, and cucumber slices. Scatter the fresh mozzarella pearls evenly over the top.
- Tear the basil leaves by hand and sprinkle them over the salad.
- Season with a generous pinch of Maldon sea salt. Drizzle generously with high-quality EVOO.
- Drizzle a bit of balsamic glaze over the top for a touch of sweetness. Serve immediately.
Notes
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Expert Tips
- Use ripe but firm peaches for the best flavor and texture. If they’re underripe, place them in a brown paper bag to ripen faster.
- Choose fresh mozzarella pearls or ciliegine, which are the perfect size for salads and require no slicing.
- Halve the cucumber lengthwise before slicing to create thin, easy-to-eat half-moons that balance well with the other ingredients.
- Tear basil by hand instead of chopping—it prevents bruising and helps preserve its fresh aroma.
- Drizzle balsamic glaze just before serving to prevent it from overpowering the fresh ingredients or making the salad soggy.
Make-Ahead Tips
- You can prep the peaches, tomatoes, and cucumber a few hours ahead. Store them separately in airtight containers in the refrigerator to keep everything fresh.
- Wait to assemble the salad until just before serving to prevent excess moisture from softening the ingredients.
- Add the mozzarella, basil, olive oil, and balsamic glaze at the last minute for the best texture and flavor.
- If needed, you can fully assemble the salad without basil or dressing, cover tightly, and refrigerate for up to 4 hours. Add basil and drizzle with EVOO just before serving.
Leftovers can be stored in an airtight container in the fridge for up to 1 day, but the texture may soften.
