This simple peach caprese salad recipe is the perfect healthy summer appetizer. Made with peaches, fresh mozzarella, and fresh basil, get the recipe now.
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A caprese salad is a traditional Italian appetizer that consists of fresh tomato slices, fresh basil, buffalo mozzarella, and a drizzle of extra-virgin olive oil. It often has balsamic vinegar drizzled over as well.
While I LOVE the classic version, this peach caprese salad recipe is one of my all-time favorites.
Now, before you go and make this recipe, know that there’s one critical key to getting the best flavor: don’t go cheap on your ingredients.
I’m talking in-season, ripe peaches, fragrant fresh basil, juicy fresh mozzarella, good-quality olive oil, and a thick balsamic glaze.
As with most traditional Italian recipes, the key to a really good caprese salad is using just a handful of high quality ingredients. Here’s what you’ll need to make this peach version:
Buffalo mozzarella is mozzarella cheese that’s made from the milk of Italian water buffalo (not to be confused with bison that we have in the United States).
While fresh cow’s milk mozzarella will work as well in this recipe, if you can find true buffalo mozzarella, I highly recommend spending a little extra.
Compared to cow’s milk mozzarella, buffalo mozzarella is creamier, softer, more flavorful.
You can typically find it in specialty cheese shops and Italian markets. I’ve also found it at Whole Foods.
Also known as balsamic reduction, balsamic glaze is super easy to make at home.
Simply place 1 cup of balsamic vinegar in a small saucepan over medium heat. Once it’s simmering, stir in 2 tablespoons of honey, raw cane sugar, or brown sugar.
Reduce the heat to medium-low and simmer for about 10 minutes, or until the mixture has reduced by half. You’ll know it’s ready when it’s thick and slowly pours off of a spoon.
Remove the glaze from the heat and use immediately. To store, allow the glaze to cool completely and store in an airtight container in the fridge for up to 1 month.
Yes, but only a few hours ahead. I don’t recommend having it sit around longer than that before serving as the oil will sink to the bottom and the peaches and basil won’t look as fresh.
Place any leftovers in an airtight container and store in the fridge for up to 3 days.
Yes, you can use fresh cow’s milk mozzarella. You could also use burrata.
For a flavor-twist, mint is a delicious substitute for basil in caprese salads.
Can’t get enough peaches? Here are some more healthy peach recipes to try out:
If you tried this Simple Peach Caprese Salad or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
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I love caprese salad because it’s so simple and easy to make. Your peach version looks so yummy!
Right? They’re so quick to put together, yet are always a hit!
So love this twist on caprese – such a fantastic way to enjoy fresh peaches!!
So love this twist on caprese – such a fantastic way to enjoy fresh peaches!
This salad looks super refreshing. Bookmarking for when I’m able to get peaches here. I’ll also have to find out whether I can get buffalo mozzarella because I’d definitely want the creamier cheese.
If you have a Whole Foods near you they usually have it! I’ve also heard that some Trader Joe’s carry it, but I don’t have one that’s super close to my house. Hope those peaches come in soon 😉
Fantastic salad recipe that is just perfect for this time of the year! Just what I wanted to do with the peaches that I have lol
So glad you enjoyed the recipe Elaine!
This salad is just what your summer is calling for! Plus it’s so simple to make too.
Exactly! It’s a win-win 😉
Wow love this sweet take on caprese salad! looks and sounds so yummy!
Thanks Sarah! It’s so wonderfully sweet yet salty – definitely give it a try!