Super summery and fresh, this cherry tomato and peach Caprese salad is vibrant, healthy, and full of flavour.
This peach Caprese salad has it all, sweet, salty, tangy, and fresh. It's also made super quickly! Basically, everything you want in a summer salad.
What is Caprese salad
Caprese salad is an Italian salad, from the Island of Capri. It traditionally consists of fresh mozzarella, red tomatoes, and basil. When arranged on a plate these colours resemble the Italian flag.
The salad is dressed with olive oil, salt, and pepper. Because it's such a simple salad, using fresh, in-season and good quality ingredients is key.
Peaches in Caprese salad
This cherry tomato and peach Caprese salad is using sweet cherry tomatoes and juicy yellow-fleshed peaches alongside the basil and mozzarella. I add a little lemon zest too.
Often, a Caprese salad is arranged in layers, alternating between a slice of tomato and a slice of mozzarella. However, this tomato and peach salad is arranged in a much more rustic style.
I love using balsamic reduction in a Caprese salad. Balsamic isn't traditional in a Caprese salad, but I find it enhances all the flavours a lot. Balsamic reduction is just balsamic vinegar that has been reduced down so it becomes sweeter and thicker. The tang is still there but it's not as potent.
You can buy balsamic glaze or make your own from balsamic vinegar! I've got a post showing how to reduce balsamic vinegar. It takes just 15 minutes!
- Tomatoes - I have used cherry tomatoes in this salad. They're super sweet and delicious. Cut them in half. Little cherry tomatoes can be left whole.
- Peaches - This salad is using yellow-fleshed peaches. They are delicious, sweet and beautiful too. The red skin is a nice contrast to the yellow flesh.
- Basil - Fresh and pungent basil, the perfect match to this salad.
- Fresh mozzarella - Or bocconcini or burrata. Mozzarella and bocconcini are the same cheese, bocconcini is just made into smaller balls. Burrata can also be used, it is creamier and richer than mozzarella.
- Lemon zest
- Olive oil - Cold pressed extra virgin olive oil has the best flavour.
- Salt and pepper
- Balsamic reduction - Store bought or homemade.
Slice the cherry tomatoes in half. Slice the peaches into thin slices.
Tear apart the mozzarella with your hands, or slice it for a neater looked and layer the tomatoes, peaches, and mozzarella in a bowl. Roughly shred fresh basil and sprinkle over top.
Drizzle the salad with olive oil and balsamic glaze and season with salt and freshly ground black pepper.
Serve the salad on the day it is made for the best flavour. Store leftover salad in an airtight container in the fridge for up to 3 days.
- 250g cherry tomatoes
- 2 medium yellow-fleshed peaches
- 200g fresh mozzarella
- 1 large handful fresh basil leaves
- 2 teaspoons lemon zest
- Extra-virgin olive oil for drizzling
- Balsamic reduction
- Salt and freshly ground black pepper to taste
- Slice the cherry tomatoes in half. Really little cherry tomatoes can be left whole. Slice the peaches into thin slices.
- Tear apart the mozzarella with your hands, or slice it for a neater looked and layer the tomatoes, peaches, and mozzarella in a bowl. Roughly shred fresh basil and sprinkle over top along with the lemon zest.
- Drizzle the salad with olive oil and 1-2 teaspons balsamic glaze and season with salt and freshly ground black pepper.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 202Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 32mgSodium: 333mgCarbohydrates: 13gFiber: 2gSugar: 11gProtein: 10g