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When summer hits full swing, I’m all about recipes that are quick, fresh, and bursting with flavor and this Peach Caprese Salad is always my favorite. It’s a colorful twist on the classic Italian favorite, swapping a traditional tomatoes-only salad for sweet, juicy peaches that make each bite taste like sunshine.
Right in the heart of peak peach season, this salad is the most delicious way to enjoy those perfectly ripe peaches from the farmers’ market or your backyard tree. Whether you’re hosting a backyard BBQ, looking for a light weeknight dinner, or just want a simple way to celebrate summer produce, this recipe is going to be your new go-to.
Why I Love This Peach Caprese Salad
This Peach Caprese Salad is like a refreshing bite of fresh summer sunshine. It’s light, fresh, and the perfect mix of sweet, savory, and tangy. Juicy ripe peaches pair beautifully with creamy mozzarella, sweet tomatoes, and fragrant basil, all drizzled with a zesty basil-balsamic dressing.
I love this salad because it looks fancy enough for entertaining, but it’s so simple you can throw it together in 10 minutes for a quick lunch or dinner. It’s one of those recipes that feels indulgent but is actually healthy, light, and totally satisfying.
Ingredients for Peach Caprese Salad
Here’s what you’ll need to make this salad (full measurements are in the recipe card below):
- Peaches – Juicy, ripe peaches are a must for this salad, you can use yellow peaches or white peaches. Nectarines, plums, or even watermelon or cantaloupe work if peaches aren’t in season.
- Tomatoes – I love using heirloom tomatoes or cherry tomatoes for their color and sweetness. Regular tomatoes, cut into wedges or sliced, or grape tomatoes will also do the trick.
- Mozzarella – Fresh mozzarella is classic. You can use slices from a mozzarella ball or ciliegine (little mozzarella pearls). Burrata (extra creamy!), feta, or ricotta salata for a saltier punch.
- Basil – Fresh basil adds that signature Caprese salad flavor. Try mint or arugula for a slightly different vibe.
- Dressing Made with olive oil, balsamic, Dijon mustard, a touch of honey, and lemon zest. White balsamic vinegar works, or swap in champagne vinegar for a lighter flavor.
How to Make Peach Caprese Salad
- Prep the produce. Slice the peaches and tomatoes.
- Cut the cheese. Tear or slice the mozzarella into bite size pieces.
- Plate the ingredients. Arrange everything on a platter and tuck in fresh basil leaves.
- Make the dressing. Whisk (or shake) the dressing ingredients until smooth.
- Dress the salad. Drizzle the dressing over the salad and finish with flaky sea salt and fresh cracked pepper.
That’s it! It’s as easy as chop, whisk, drizzle, and eat.
How to Store Leftovers
This salad is best enjoyed fresh since peaches can brown and get mushy once cut. If you do have leftover peach caprese salad, store it in an airtight container in the fridge for up to 1 day. For best results, keep the dressing separate and add it right before serving.
Kellie’s Tips for the Best Peach Caprese Salad
- If you’re entertaining, assemble everything in advance and drizzle the dressing on right before serving so it stays fresh and pretty.
- Use peaches that are ripe but still slightly firm so they don’t fall apart in the salad.
- Slice peaches right before serving to keep them fresh and vibrant.
- Make the dressing a day or two in advance, it actually tastes better as the flavors meld.
- Add a sprinkle of nuts (pistachios, pine nuts, or pecans) for crunch.
What to Serve with Peach Caprese Salad
This salad is versatile and goes with so many dishes! Here are a few of my favorites:
- Grilled Chicken Spiedini
- No Knead Sourdough Bread for soaking up the dressing
- Miso Glazed Salmon
- Grilled Steak Kabobs
More Easy Summer Salad Recipes
If you love this Peach Caprese Salad, try these too:
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Peach Caprese Salad Recipe
Equipment
- whisk
- chef's knife
- cutting board
- serving platter
Ingredients
For the Salad:
- 2 ripe peaches, sliced
- 1 cup cherry tomatoes, halved (use heirloom for color variation)
- 1 ball fresh mozzarella, sliced or torn into bite-sized pieces (or use ciliegine)
- Fresh basil leaves, whole or chiffonade
- Flaky sea salt and freshly cracked black pepper
For the dressing:
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar, or champagne vinegar for a brighter touch
- 2 tablespoons orange marmalade
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup, optional
- 1 clove garlic, finely grated
- 1 tbsp finely chopped fresh basil, or mint for a twist
- Zest of ½ lemon
- Salt and pepper to taste
Instructions
Make the Dressing:
- Whisk all dressing ingredients together in a small bowl or shake in a jar until emulsified.
- Taste and adjust salt, acid, or sweetness to preference.
Assembly Instructions
- Arrange the peach slices, tomatoes, and mozzarella on a platter or shallow bowl.
- Tuck in basil leaves throughout.
- Drizzle generously with the tangy basil-balsamic dressing.
- Sprinkle flaky sea salt and black pepper on top.
- Serve immediately or chill for 10–15 minutes before serving.
Notes
- Slice peaches just before serving to prevent browning.
- Dressing can be made up to 3 days in advance.
- Try swapping in burrata or feta for a different flavor profile.
- Add arugula, prosciutto, or grilled shrimp for extra protein and variety.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
