Peach Caprese Salad

Adding peaches to a traditional Caprese salad gives it a delightful sweet twist. All these flavors of fruit and herbs that come into season at the same time are delicious together. It makes for a really nice light lunch or starter for dinner.

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Peach Caprese Salad on an oval white plate with green napkins and a peach next to it.

What is a Peach Caprese Salad?

There are few salads more enjoyable than a simple Caprese salad when tomatoes are at their ripest in late summer. The Caprese salad combines three very Italian ingredients that mirror the color of the Italian flag – red tomatoes, white mozzarella cheese and green basil leaves. It’s beautiful and delicious. It’s also very easy to add to this salad. Throw all three ingredients with some torn bread tossed in olive oil and toasted for a sort of Caprese Panzanella or do what I’ve done here and add stone fruit and pinenuts, making a Peach Caprese Salad. It just so happens that peaches and tomatoes are at their best at the same time, so it makes perfect sense.

Ingredients for caprese salad - mozzarella, tomatoes, peaches, honey, balsamic vinegar, basil and pinenuts.

Dressing for a Caprese Salad?

The dressing for a Caprese salad is just about as simple as the salad itself. All you need is some white balsamic or champagne vinegar, a touch of honey (optional really) and some good olive oil. Whisk together with some salt and pepper and you’re ready to dress the salad. 

Tomatoes and peaches sliced on a cutting board with a chef's knife.

Prepping the Ingredients for a Caprese Salad

As for the other ingredients, you do have a couple of options regarding how to cut and prepare them. You could dice the peaches, tomato and mozzarella and toss them altogether, or you could slice the peaches into half moons and mirror the shape with the tomatoes. Chop some of the basil leaves, but leave some whole for garnish.

Peach Caprese sald being assembled on a white oval platter.

Assembling a Caprese Salad

If you’ve diced the tomatoes, peaches and mozzarella, toss everything together with the dressing. I prefer the more formal and traditional presentation of this salad where you shingle the half moons of tomato and peach with the mozzarella slices on a plate, sprinkle with the pinenuts (if using) and basil and drizzle the dressing over the top.

A serving of peach caprese salad on a small white plate in front of a larger oval platter.

How to Serve a Caprese Salad

A little drizzle of balsamic glaze over everything is also completely optional at the end, but it does provide a little drama. Serve the salad on its own or with other salads, as an appetizer or starter or with a grilled chicken breast on the side. If you’re serving it to me, just add a slice of bread on the side so I can mop up any leftover vinaigrette.

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Peach Caprese Salad

  • Prep Time: 10 m
  • Total Time: 10 m
  • Servings:


  • 1 tablespoon white balsamic or champagne vinegar
  • ½ teaspoon honey
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil
  • 2 ripe peaches
  • 2 medium heirloom tomatoes
  • 1 8-ounce log fresh mozzarella, sliced
  • Sea salt and freshly ground black pepper
  • cup fresh basil leaves
  • 2 tablespoons pine nuts toasted (optional)
  • Balsamic glaze optional


  1. Whisk the vinegar, honey, salt and pepper together in a small bowl. Drizzle in the olive oil and whisk well. Set the dressing aside.
  2. Cut the peaches in half around the pit. Twist the peach halves in opposite directions to free them from the pit, remove the pit and discard. Cut the peach halves into slices – about ½-inch thick. Cut the tomatoes in half and then into half-moon slices, about ½-inch. If your mozzarella slices are in large circles, cut them into half-moon slices. If your mozzarella slices are small circles, you can leave them as is.
  3. Layer the peaches, tomatoes and fresh mozzarella slices on a large platter. Season with sea salt and freshly ground black pepper. Tuck any small fresh basil leaves in between the peaches, tomatoes and mozzarella.
  4. Pour the dressing over the salad and tear the larger basil leaves into pieces and sprinkle them on top of the salad. Top with the toasted pine nuts, if using.
  5. If desired, drizzle a little balsamic glaze over top before serving.
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