
Introduction
Last weekend I snagged the juiciest peaches at my local market and thought, why not marry them with a classic Caprese? The result was this Peach Caprese Salad—layers of creamy mozzarella, sweet-sunny peach slices, ripe tomato, and fragrant basil. It felt like summer on a plate, and the only cleanup was wiping a few sticky juice drops off my cutting board!
Why Make This Recipe
- Seasonal Star: Peaches and tomatoes peak together in mid-summer, so you’re working with nature’s best.
- No-Cook Ease: Assemble in minutes—no oven or stove required.
- Light & Bright: Perfect as a starter or alongside grilled mains without weighing you down.
- Show-Stopper Platter: Looks stunning and tastes even better when shared.
Ingredients & Substitutions
- 6 oz fresh mozzarella, sliced ½″ thick
- 1 ripe peach, sliced ½″ thick (firm but juicy)
- 1 vine-ripened tomato, sliced ½″ thick
- 12 fresh basil leaves
- Drizzle: extra-virgin olive oil & good balsamic vinegar (or store-bought balsamic reduction)
- Season: flaky sea salt & freshly ground black pepper

Substitutions/Tips:
• Swap mozzarella for burrata if you want oozy creaminess.
• Use nectarines in place of peaches if you’re allergic to fuzz.
• Try a splash of honey instead of balsamic for a sweeter twist.
Directions
- Prep & Layer: On a large platter, alternate mozzarella, peach, tomato slices, and basil leaves in a circle or straight line.
- Dress It Up: Drizzle generously with olive oil, then balsamic.
- Season & Serve: Finish with a sprinkle of salt and a crack of pepper. Serve immediately.
How to Serve
- Arrange on a chilled platter so slices stay firm.
- Pair with crusty bread or garlic-rubbed crostini.
- Serve alongside grilled chicken or fish for a full meal.
How to Store
- Best eaten fresh within 2 hours—peach juices can make it a bit soggy if left too long.
- If you must store, cover loosely and refrigerate up to 4 hours, then pat juices away before dressing again.

Pro Tips from the Chef
- Chill everything beforehand—cold mozzarella and peaches hold shape well.
- Pat the peach slices dry if they’re super juicy to avoid watery salad.
- Slice with a very sharp knife—halved peaches can slip (ask me how I know!).
Variations
- Add a handful of arugula under the layers for a peppery bite.
- Scatter toasted pine nuts or almonds for crunch.
- Swap basil for mint to highlight the peach’s sweetness.
FAQs
Can I make this ahead?
I recommend assembling just before serving to keep everything fresh—if prepped early, slice and store components separately.
What’s the best peach variety?
Freestone peaches (like Elbertas) work great—they’re easy to slice and super sweet.
Is burrata better than mozzarella?
Burrata adds ooziness, but fresh mozzarella keeps the salad lighter and cleaner.
Conclusion
This Peach Caprese Salad is proof that the simplest combinations can taste like a million bucks. When stone-fruit season hits, whip this together for brunch, a picnic, or your next backyard gathering—it’s summer happiness served straight from your cutting board.

Peach Caprese Salad
Ingredients
- 6 oz fresh mozzarella sliced ½″
- 1 ripe peach sliced ½″
- 1 vine-ripened tomato sliced ½″
- 12 basil leaves
- Extra-virgin olive oil for drizzling
- Balsamic vinegar or reduction for drizzling
- Sea salt & black pepper to taste
Instructions
- Arrange mozzarella, peach, tomato, and basil on a platter, alternating slices.
- Drizzle olive oil and balsamic over the top.
- Sprinkle with salt and pepper. Serve immediately.