Peach Caprese Salad

This peach caprese salad transforms the traditional Italian appetizer by swapping juicy summer peaches for tomatoes. The combination creates a beautiful balance of sweet and savory flavors that pairs perfectly with the creamy mozzarella and aromatic basil. I developed this recipe during a particularly abundant peach season when I needed creative ways to use my farmers market haul.

I first served this at an impromptu backyard gathering, and it has become my signature summer appetizer. Even friends who typically avoid salads request this dish specifically when peach season arrives.

Ingredients

• Fresh peaches: choose firm but ripe fruits that yield slightly to pressure and have a sweet fragrance
• Fresh mozzarella: the creamier buffalo style creates the perfect texture contrast with the peaches
• Fresh basil: look for bright green leaves without any browning for the most vibrant flavor
• Balsamic vinegar: select a good quality vinegar as it will reduce to become your glaze
• Honey: adds just enough sweetness to balance the acidity of the balsamic
• Sea salt flakes: use Maldon or another flaky finishing salt for the best texture
• Black pepper: freshly ground provides tiny bursts of spice that complement the sweet peaches

Step-by-Step Instructions

Make the balsamic glaze:

Combine balsamic vinegar and honey in a small saucepan over medium heat until it reaches a low boil. Reduce heat and simmer for 10 to 15 minutes, stirring frequently to prevent scorching. The mixture should reduce by at least half and coat the back of a spoon. Allow it to cool completely for the best consistency.

Prepare the peaches:

Cut each peach in half and remove the pit, then quarter each half. This technique ensures uniform wedges that look beautiful on the plate. Leave the skin on for color contrast and added texture unless you prefer a more delicate presentation.

Slice the mozzarella:

For clean slices, place the mozzarella ball in the freezer for 3 to 5 minutes before cutting. This firms it up just enough to make slicing easier without affecting the creamy texture. Cut the ball in half, then place cut side down and slice each half into 8 even pieces.

Assemble the salad:

Arrange alternating pieces of peach, mozzarella, and basil leaves in a circular pattern on a serving platter. Start from the outside and work your way in for the most visually appealing presentation. The arrangement should look casual yet intentional.

Add finishing touches:

Just before serving, sprinkle with flaky sea salt and freshly ground black pepper. Drizzle the cooled balsamic glaze over the entire arrangement, allowing some to pool on the plate for extra dipping.

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The fragrant basil is truly the highlight of this dish for me. I grow several varieties in my garden, and nothing compares to the aroma of freshly picked leaves. My grandmother taught me that gently tearing rather than cutting basil releases more of its essential oils, enhancing the overall experience of the dish.

Make Ahead Tips

While this salad is best enjoyed fresh, you can prepare components ahead of time to streamline assembly. The balsamic reduction can be made up to two weeks in advance and stored in an airtight container in the refrigerator. Simply warm slightly before serving to achieve the perfect drizzling consistency. The peaches and cheese can be sliced a few hours ahead and stored separately in airtight containers, but wait until just before serving to add the basil, which will darken if torn too far in advance.

Perfect Peach Selection

The secret to an exceptional peach caprese lies in choosing the right peaches. Look for fruits that yield slightly to gentle pressure but aren't mushy. They should have a sweet, fragrant aroma at the stem end. White peaches offer a delicate sweetness, while yellow varieties provide a more traditional peach flavor with pleasant acidity. Local, in-season peaches will always deliver the best flavor, but if your peaches aren't quite ripe, place them in a paper bag at room temperature for 1-2 days to speed up the process.

Serving Suggestions

This versatile salad works beautifully in multiple settings. Serve it as an elegant starter for a summer dinner party, or pair it with crusty bread for a light lunch. For a more substantial meal, add it alongside grilled chicken or as part of a larger antipasto spread. I love serving it with a chilled glass of Prosecco or a light Pinot Grigio to complement the sweet and tangy flavors. If preparing for a larger gathering, consider making individual portions on small plates rather than one large platter for easier serving.

Frequently Asked Questions

→ Can I prepare this dish ahead of time?

Yes, you can prepare the ingredients ahead and assemble the salad just before serving. Store the balsamic glaze and sliced components separately to maintain freshness.

→ What other fruits can I use instead of peaches?

You can substitute peaches with nectarines, plums, or even cantaloupe slices for a similar sweet and juicy flavor.

→ Can I use store-bought balsamic glaze?

Yes, store-bought balsamic glaze works well if you’re short on time or prefer a convenient option.

→ What type of mozzarella should I use?

Fresh mozzarella is recommended because of its creamy texture and mild flavor, which pairs well with peaches and basil.

→ How can I serve this salad as a main dish?

To make it a main dish, add a bed of greens like arugula or spinach, and include a protein such as prosciutto, grilled chicken, or toasted nuts.

→ Is there a dairy-free option?

You can replace mozzarella with a plant-based cheese or omit it entirely and increase the basil or add avocado slices for creaminess.