This Peach Tomato Caprese Salad is a sweet twist on traditional Caprese salad! Juicy peaches, thick slices of tomatoes and mozzarella and of course fresh basil leaves. Drizzle with a lemon pesto vinaigrette and balsamic glaze for an easy and delicious summer salad!
I’m finally getting around to sharing a new peach recipe this summer. And what’s more summery than a Peach Tomato Caprese Salad! If you’ve been a long time follower of my blog then you know that peach season is my favorite season.
Colorado has the best peaches I’ve ever eaten and I’ve eaten a lot of different peaches. Unfortunately a lot of this year’s crop was destroyed by a late spring freeze. When I get my hands on them, I of course enjoy them on their own, but also love using them to make this Peach Rosé Sangria. Eating those rosé soaked peach slices is literally heaven!
Ingredients Needed To Make Peach Tomato Caprese Salad
- Heirloom tomatoes
- Fresh mozzarella
- Fresh basil leaves
- Honey (optional)
- Balsamic glaze
Caprese salads don’t use many ingredients so be sure to buy the best quality that you can so you get the best flavor.
How to Make Peach Tomato Caprese Salad
Making this peach tomato caprese salad is incredibly easy. Start by making the vinaigrette, which is simply lemon juice, pesto, a little honey for sweetness, salt and pepper. Whisk it together then set it aside while you make the salad.
Slice the fresh mozzarella into rounds along with the heirloom tomatoes. Heirloom tomatoes can be pricey, so if you aren’t willing to spend the money, look for vine ripened tomatoes, cherry or grape tomatoes. Honestly when it comes to tomatoes, buy what looks best.
Slice the peaches into wedges and pick off some fresh basil leaves. Now to assemble the salad. You can make it as artistic of straightforward as you’d like. I think it’s fun to get creative with the arrangement, plus it looks so pretty with all the summer colors! I do try to make sure to disburse the ingredients fairly evenly so you get a little bit of everything in each serving.
Once the salad is assembled, drizzle some of the pesto lemon vinaigrette on top. Finish the salad with a good drizzle of balsamic glaze. You can make your own or buy one that’s pre-made. I actually use this aged balsamic vinegar. It’s thick and syrupy just like a glaze would be.
Tips For Picking Out Ripe Peaches
- Avoid peaches that still have green on them. They should have a golden yellow color behind the reddish blush color. The lighter the yellow, the less ripe they are.
- Avoid peaches that have wrinkled skin or are bruised. Wrinkled skin is a sign of being overripe.
- Peaches should be fragrant and smell like a peach. No peach smell means no peach flavor.
- They should feel heavy for their size, this means it will be juicier.
- The way a peach’s skin gives when you press on it will tell you a lot about how ripe it is. When pressing on a peach remember to treat it extremely gently and press on it at the top near the stem. If it gives like a tennis ball it’s probably not ripe enough for eating, but store it in a paper bag on the counter for 2-3 days and it should ripen. Any more give than this means it’s either ready to eat that day or can be stored on the counter for 1-2 days max.
- 8 ounces fresh mozzarella, sliced
- 2 peaches, cut into wedges
- 3 heirloom tomatoes, sliced
- Basil leaves
- 3 tablespoons fresh lemon juice
- 1 tablespoon pesto
- 1 teaspoon honey
- Kosher salt and fresh ground black pepper to taste
- Balsamic glaze for drizzling on top of the salad
- In a small bowl whisk together the lemon juice, pesto, honey, salt and pepper. Taste for seasoning and set aside.
- On a large serving plate arrange the slices of tomato, mozzarella, peaches and basil leaves. Drizzle the pesto vinaigrette over the salad. Finish with a drizzle of balsamic glaze or aged balsamic vinegar.
This salad is best served the day it's made.
Amount Per Serving: Calories: 216Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 37mgSodium: 316mgCarbohydrates: 15gFiber: 3gSugar: 12gProtein: 12g