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Overhead shot of peach caprese salad with cherry tomatoes, fresh mozzarella pearls, cucumber, and basil, drizzled with balsamic glaze in a white bowl

Peach Caprese Salad

This Peach Caprese Salad is a fresh twist on the classic Italian caprese—made with juicy ripe peaches, cherry tomatoes, basil, and creamy mozzarella pearls. It comes together in one bowl with minimal prep and no cooking, making it the perfect summer salad, side dish, or light appetizer. Sweet, salty, creamy, and vibrant—ideal for warm-weather gatherings or simple weeknight meals.
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Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, Salad, Side Dish
Cuisine Italian
Servings 4 people
Calories 148 kcal

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

  • 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.
Storage:
This salad is best enjoyed immediately after assembling.
Leftovers can be stored in an airtight container in the fridge for up to 1 day, but the texture may soften. 
 

Nutrition

Serving: 1gCalories: 148kcalCarbohydrates: 16gProtein: 9gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 22mgSodium: 200mgPotassium: 481mgFiber: 2gSugar: 11gVitamin A: 1091IUVitamin C: 32mgCalcium: 169mgIron: 1mg
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