Description
This Peach Caprese Salad is an easy and quick summer recipe with juicy peaches and creamy mozzarella and basil and balsamic glaze. It is simple enough for weeknight dinner and fresh enough for brunch and potluck and party ideas. The best part is how healthy it feels while still tasting special with sweet fruit and savory cheese in every bite. Serve it as a light lunch or a colorful holiday side when peaches are at their peak.
Ingredients
- 4 medium ripe peaches
- 8 ounces fresh mozzarella
- 1 cup loosely packed fresh basil leaves
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic glaze
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1/2 teaspoon flaky sea salt
- 1/4 teaspoon black pepper
Instructions
- The 4 peaches change from whole fruit into uneven wedges with some thinner edges and some thicker centers. The 8 ounces of mozzarella changes from one smooth piece into torn soft chunks with rough edges that will catch the dressing later.
- The sliced peaches move into a mixing bowl and turn glossy as lemon juice and honey and olive oil cling to the cut sides. The fruit looks lightly coated instead of dry and the slices overlap casually with a few pieces tilted against the bowl edge.
- The coated peach wedges move from the bowl into a cast iron skillet and the pale cut sides pick up uneven golden char marks. The peaches soften at the edges and shift into a looser spread with some slices flipped and some still showing fresh yellow orange flesh.
- The warm peach slices move onto a white plate and the torn mozzarella gets tucked between the fruit so the salad changes from separate parts into a layered structure. The basil leaves are scattered over and around the peaches with uneven spacing and slight overlap so the plate looks homemade and fresh.
- The plate changes into the finished salad as balsamic glaze drapes over the peaches and mozzarella in dark uneven ribbons. Flaky salt and black pepper land in tiny specks over the glossy fruit and soft cheese and the final portion looks casual and colorful with charred edges and natural imperfections.
Notes
Pro Tips:
- Use ripe but still firm peaches so the wedges hold their shape after charring and do not turn watery on the plate.
- Tear the mozzarella instead of slicing it because rough edges catch balsamic glaze and make every bite taste balanced.
- Add basil right before serving so the leaves stay bright and fresh instead of wilting under the warm peaches.
- Keep the balsamic glaze light at first because you can always add more after tasting the finished salad.
Storage: Store leftover Peach Caprese Salad in an airtight container in the refrigerator and keep it for up to 2 days. The basil may darken and the peaches may release juice as they sit so the salad is best enjoyed the same day it is assembled. For meal prep store the charred peaches and mozzarella and basil separately then drizzle with balsamic glaze right before serving. Do not freeze this salad because the peaches and mozzarella will lose their fresh texture after thawing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Cuisine: American