Peach Caprese Salad
Ripe summer peaches swap in for tomatoes in this sweet and jammy twist on caprese salad, paired with cool fresh mozzarella, torn basil, and a drizzle of reduced balsamic glaze.
Equipment
- Sharp chef's knife - For clean peach and cheese slices
- Wooden cutting board - Large enough to hold the fruit as you work
- Small saucepan - For reducing the balsamic vinegar
- Large serving platter - To lay everything out in a single layer
- Measuring spoons - For the oil and glaze
- Small spoon or squeeze bottle - For drizzling the glaze evenly
Ingredients
- 4 medium ripe peaches - about 1.5 lb / 680 g; yellow or white flesh both work, freestone varieties are easier to slice cleanly
- 8 oz fresh mozzarella - 225 g; or 2 balls of burrata for a creamier result
- 1 cup fresh basil leaves - about 20 g; small ones left whole and large ones torn
- 3 tbsp extra virgin olive oil - 45 ml
- 1/2 cup balsamic vinegar - 120 ml; to reduce into glaze, OR 2 tbsp (30 ml) store-bought balsamic glaze
- 1/2 tsp flaky sea salt - such as Maldon
- 1/4 tsp freshly ground black pepper
- 3 oz thinly sliced prosciutto - 85 g; optional, for a salty savory layer
- 1 tbsp honey - 15 ml; optional, if your peaches are slightly underripe
Instructions
- Pour the balsamic vinegar into a small saucepan over medium heat and bring to a gentle simmer. Cook for 8 to 10 minutes, stirring now and then, until it coats the back of a spoon and has reduced to about 2 to 3 tablespoons. Remove from heat and let cool; it will thicken further as it sits. If using store-bought glaze, skip this step.
- Rinse the peaches and pat them dry. Cut each peach in half around the pit, twist the halves apart, and remove the stone. Slice each half into wedges about 1/2 inch (1.5 cm) thick, or into thin rounds if you prefer. If your peaches are slightly firm or tart, sprinkle the cut wedges lightly with the optional honey and let them sit for a few minutes.
- If using a block or ball of fresh mozzarella, slice it into rounds or wedges roughly the same size as your peach slices. If using burrata, leave the balls whole for now and tear them open once the salad is plated. Pat the cheese gently with a paper towel to remove excess moisture.
- Spread the peach slices and mozzarella across your serving platter, alternating and slightly overlapping them so both show. If using prosciutto, drape or fold the slices between the fruit and cheese in loose ribbons. Tuck the basil leaves throughout, tearing the larger ones so they release their scent.
- Drizzle the extra virgin olive oil evenly over the whole platter, then follow with the cooled balsamic glaze, letting it fall in thin lines across the peaches and cheese. Scatter the flaky sea salt and freshly ground black pepper over the top just before serving.
- Bring the platter to the table as soon as it is dressed, since the salad is best within a few minutes of assembly. Serve with extra glaze and a small dish of flaky salt on the side for anyone who wants more.
Notes
- Choose ripe peaches: Press near the stem; if it gives slightly and smells sweet down at the pit, it is ready. Underripe peaches leave the salad crunchy and flat.
- Dry the cheese well: Excess whey pools under the fruit and dilutes the dressing, so blot mozzarella with a paper towel before plating.
- Reduce your own glaze when you can: Balsamic straight from the bottle is thin and slides off the fruit. Simmering it down to a syrup fixes the problem instantly.
- Salt at the end, not the start: Adding flaky salt too early pulls water from the peaches and softens the whole plate.
- Choose burrata for very juicy fruit: Burrata weeps less onto the plate than thin mozzarella slices when the peaches are especially ripe.
- Serve slightly cool, not cold: Straight from the fridge, the mozzarella tastes muted, so let it sit out for 10 minutes first.
- Make-ahead prep: Slice the peaches and cheese up to a few hours in advance and keep them covered and chilled separately, then assemble at the last minute.
- Storage: Store dressed leftovers in an airtight container in the fridge for up to 1 day, though the peaches will soften and release juice. Homemade glaze keeps in a sealed jar at room temperature for up to 2 weeks.
- Reviving prepped fruit: If pre-sliced peaches brown slightly, a small squeeze of lemon juice brightens both the color and the flavor.
- No reheating needed: This salad is served cold or at room temperature and should not be heated.
Nutrition
Serving: 1ServingCalories: 235kcalCarbohydrates: 15gProtein: 9gFat: 16gSaturated Fat: 6gSodium: 310mgFiber: 2gSugar: 12g
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