Peach Tomato Caprese Salad Recipe

I combined ripe peaches, heirloom tomatoes, fresh basil and creamy mozzarella into an unexpected Caprese Salad accented with lemon pesto vinaigrette and a balsamic glaze.

I dropped a slice of ripe peaches on a piece of fresh mozzarella and the first bite made me pause, like wait, is dessert trying to be dinner. I love how sweet fruit and milky cheese argue on your tongue, then somehow make sense, its a little rebellious.

This is my Peach Salad spin that still borrows the heart of a Caprese Salad, and yes, that contrast is the whole point. If you think you know Caprese, think again, because the fruit changes everything and you’ll catch yourself going back for one more, even though you swore you were done.

Ingredients

• Peaches: juicy and sweet vitamin A and C, adds natural sugar and fiber
• Tomatoes: tangy, rich in lycopene and vitamin C, brings bright acidity
• Fresh mozzarella: soft and mild, good protein, creamy texture balances fruit
• Basil: peppery sweet aromatic vitamin K lifts flavor and freshness
• Extra virgin olive oil: heart healthy fats add smooth mouthfeel and richness
• Balsamic vinegar: sweet and tangy, concentrated flavor that adds glossy sweetness
• Pine nuts: buttery crunch, small dose of protein and healthy fat, toasty aroma
• Lemon juice: bright acid and vitamin C, wakes flavors and prevents flatness

Ingredient Quantities

• 3 ripe peaches, sliced (about 1 to 1 1/2 pounds)
• 3 medium ripe tomatoes, heirloom or vine ripe, sliced
• 8 ounces fresh mozzarella, sliced or small bocconcini balls
• 1 cup fresh basil leaves packed
• 1/3 cup extra virgin olive oil
• 2 tablespoons pine nuts
• 1 small garlic clove
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup balsamic vinegar
• 1 tablespoon honey or brown sugar
• flaky sea salt for finishing (optional)

How to Make this

1. Make the balsamic glaze: pour 1/2 cup balsamic vinegar and 1 tablespoon honey into a small saucepan, bring to a gentle simmer over medium low heat and cook, stirring occasionally, until reduced and syrupy, about 6 to 10 minutes; remove from heat and let cool.

2. Toast the pine nuts: heat a small dry skillet over medium heat, add 2 tablespoons pine nuts and toast, shaking the pan or stirring, until light golden and fragrant, about 2 to 3 minutes; transfer to a plate to stop cooking so they dont burn.

3. Whisk up the lemon pesto vinaigrette: in a blender or food processor combine 1 cup packed fresh basil leaves, the toasted pine nuts, 1 small garlic clove, 1/4 cup freshly grated Parmesan, 2 tablespoons fresh lemon juice, 1/3 cup extra virgin olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper; pulse until a chunky, pourable pesto vinaigrette forms, taste and adjust salt or lemon as needed. If you dont have a blender, finely chop the basil and garlic then whisk everything together.

4. Slice the fruit and cheese: slice 3 ripe peaches and 3 medium ripe tomatoes into 1/4 inch slices, and slice 8 ounces fresh mozzarella into similar thickness or halve small bocconcini.

5. Arrange the salad: on a large platter or individual plates alternate peach, tomato and mozzarella slices in a single layer or slightly overlapping rows, tucking whole or torn basil leaves between the slices for color and aroma.

6. Drizzle the pesto vinaigrette evenly over the arranged slices, using about two thirds of it and saving a little for anyone who wants extra.

7. Spoon or lightly drizzle the cooled balsamic glaze over the salad in a thin stream for sweet tang and nice presentation.

8. Scatter the remaining toasted pine nuts and a few extra basil leaves on top, then finish with a sprinkle of flaky sea salt and a crack of fresh black pepper.

9. Let the salad sit at room temperature 5 to 10 minutes so the flavors marry, but serve within an hour so the peaches stay fresh and the mozzarella doesnt get soggy.

Equipment Needed

1. Small saucepan for the balsamic glaze
2. Small dry skillet to toast pine nuts
3. Blender or food processor (or a bowl and whisk if you dont have one)
4. Chef knife
5. Cutting board
6. Measuring cups and spoons
7. Large platter or serving plates
8. Tongs or a serving spoon and a small spatula for arranging and drizzling

FAQ

Peach Tomato Caprese Salad Recipe Substitutions and Variations

• Peaches: swap for nectarines or apricots, they are same stone fruit but a bit firmer, or use canned peaches drained if fresh ones are out of season.
• Tomatoes: use cherry or grape tomatoes for sweet bite size pops, or Roma tomatoes for a denser, less watery slice.
• Fresh mozzarella: try burrata for extra creaminess, or small fresh goat cheese for tang and crumbly texture.
• Balsamic vinegar: replace with a reduced red wine vinegar with a spoon of honey for sweet tang, or use pomegranate molasses for a fruitier, syrupy finish.

Pro Tips

– Pick slightly firm peaches and tomatoes so they hold up when you slice them, but not rock-hard. If one piece is super ripe, save it for last and slice it right before plating so it doesnt go mushy.

– Watch the balsamic while it reduces, dont walk away. It can jump from syrupy to burnt fast. Take it off the heat when it coats the back of a spoon, then let it cool and thicken — it will get glossy as it cools.

– Toast the pine nuts on medium heat and dump them onto a cool plate as soon as they smell nutty. They keep cooking in the hot pan, so even a few extra seconds will burn them, and burnt pine nuts taste bitter.

– Pat your mozzarella and tomato slices dry with paper towels so the vinaigrette doesnt make everything soggy. Also save a little of the dressing to drizzle at the table, people like extra and it keeps the salad from getting drenched before serving.