Peach Caprese Salad

5 from 1 vote

Peach Caprese Salad is a twist on the classic, with juicy, sweet, ripe peach slices nestled amongst the traditional tomatoes, fresh mozzarella, and basil leaves. A sprinkling of spicy Aleppo pepper and drizzle of tangy balsamic vinegar - along with the usual suspects of olive oil, salt, and pepper - is the perfect pairing against the sweet peaches! Serve with bread for a light summer meal, or as a side or starter for grilled chicken or fish.

Prep Time5

Total Time5

Course: Salad

Cuisine: Italian

Servings: servings

Calories: 426kcal

Author: Elizabeth Lindemann

Ingredients

1 large peach pitted and cut into 6 round slices
1 large tomato cut into 6 round slices
6 slices fresh mozzarella (about 6 oz.)
6 large basil leaves or more if they are small in size
sea salt to taste
fresh cracked black pepper to taste
Aleppo pepper or crushed red pepper, to taste (optional)
2 tablespoons extra-virgin olive oil (more or less if you prefer)
2 teaspoons balsamic vinegar or balsamic glaze (optional, more or less if you prefer)

Instructions

On a plate, arrange the slices of the 1 large peach, the slices of the 1 large tomato, the 6 slices fresh mozzarella, and the 6 large basil leaves in order in a circular pattern.
Tuck the last layer of the basil leaf under the first layer of the tomato to form a complete circle.
Season with sea salt, fresh cracked black pepper, and Aleppo pepper to taste.
Drizzle with 2 tablespoons extra-virgin olive oil and 2 teaspoons balsamic vinegar. Serve.

Notes

Prepping ahead of time: Caprese salad is best served immediately. The ingredients will get soggy after a while, so it should be served right after making. If you want to prep ahead, you can assemble the peaches, tomatoes, cheese, and basil on the plate a few hours ahead of time, and add the seasonings and oil/vinegar just before serving.
Another stone fruit such as plums or apricots may be a good substitution for the peaches here.
Make this a chopped salad by large dicing the ingredients instead of slicing them. Serve in a shallow bowl, alone or over a bed of greens.
Serving suggestions: serve with bread (homemade, if possible!) to mop up all the dressing - you can add more olive oil and vinegar in this case to make sure you have enough. Layer the ingredients on top of bread - a long baguette cut in half or individual portions - for a sandwich option. Or, serve as a side with grilled chicken or fish, or any other favorite protein, or as a starter for pasta!

Nutrition