Juicy Peach Caprese Salad

I’ll never forget the first time I combined juicy ripe peaches with creamy fresh mozzarella in a salad—it was one of those happy accidents that turned into a summer staple in my kitchen. The sweetness of the peaches plays beautifully against the tangy tomatoes and rich cheese, creating something that feels both fancy and effortless. Trust me, once you try this twist on the classic caprese, you’ll be making it all season long!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 550-650
• Protein: 18-22 g
• Fat: 35-40 g
• Carbohydrates: 50-60 g

Ingredients

For the salad:

• 4 large ripe peaches (sliced into 1/2-inch thick wedges)
• 3 cups NatureSweet Cherubs tomatoes (halved)
• 1 1/4 cups fresh mozzarella (torn into bite-sized pieces)
• 1/4 cup thinly sliced red onion
• 1/3 cup fresh basil leaves (chiffonade)
• 1 tablespoon balsamic glaze

For the vinaigrette:

• 1/3 cup Lucini Premium Select olive oil
• 2 tbsp white balsamic vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper

Step 1: Prepare the Vinaigrette

• 1/3 cup Lucini Premium Select olive oil
• 2 tbsp white balsamic vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper

In a small bowl, whisk together the olive oil, white balsamic vinegar, lemon juice, honey, kosher salt, and freshly cracked black pepper until well combined and emulsified.

Taste and adjust seasoning as needed—I find that a touch more lemon juice can brighten the dressing if your peaches are particularly sweet.

Set aside while you prepare the salad components.

Step 2: Slice Peaches and Prepare Components

• 4 large ripe peaches
• 3 cups NatureSweet Cherubs tomatoes
• 1 1/4 cups fresh mozzarella
• 1/4 cup thinly sliced red onion
• 1/3 cup fresh basil leaves

Slice the ripe peaches into 1/2-inch thick wedges, working over a large platter or shallow bowl to catch any juices.

Halve the cherry tomatoes and thinly slice the red onion.

Tear the fresh mozzarella into bite-sized pieces.

Stack the basil leaves, roll them tightly, and slice thinly to create a chiffonade.

Keep all components separate and ready to assemble.

Step 3: Assemble and Dress the Salad

• vinaigrette from Step 1
• peach slices from Step 2
• halved tomatoes from Step 2
• torn mozzarella from Step 2
• red onion from Step 2
• 1 tablespoon balsamic glaze
• fresh basil chiffonade from Step 2

Arrange the peach slices on a large platter or shallow bowl, overlapping them slightly.

Scatter the halved cherry tomatoes and torn mozzarella among the peaches.

Sprinkle the red onion slices over the top.

Drizzle the vinaigrette from Step 1 evenly across the salad—I prefer to dress it right before serving so the peaches don't become too soft, but if you need to make it ahead, hold back half the dressing and add it just before serving.

Finish by scattering the fresh basil chiffonade over the top and drizzling with the balsamic glaze.

Juicy Peach Caprese Salad

Delicious Juicy Peach Caprese Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Cook Time 5 minutes mins

Total Time 7 minutes mins

Servings: 6 servings

Calories: 600

Ingredients Method

Ingredients

  

For the salad::

• 4 large ripe peaches (sliced into 1/2-inch thick wedges)
• 3 cups NatureSweet Cherubs tomatoes (halved)
• 1 1/4 cups fresh mozzarella (torn into bite-sized pieces)
• 1/4 cup thinly sliced red onion
• 1/3 cup fresh basil leaves (chiffonade)
• 1 tablespoon balsamic glaze

For the vinaigrette::

• 1/3 cup Lucini Premium Select olive oil
• 2 tbsp white balsamic vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper

Method

 

1. In a small bowl, whisk together the olive oil, white balsamic vinegar, lemon juice, honey, kosher salt, and freshly cracked black pepper until well combined and emulsified. Taste and adjust seasoning as needed—I find that a touch more lemon juice can brighten the dressing if your peaches are particularly sweet. Set aside while you prepare the salad components.
2. Slice the ripe peaches into 1/2-inch thick wedges, working over a large platter or shallow bowl to catch any juices. Halve the cherry tomatoes and thinly slice the red onion. Tear the fresh mozzarella into bite-sized pieces. Stack the basil leaves, roll them tightly, and slice thinly to create a chiffonade. Keep all components separate and ready to assemble.
3. Arrange the peach slices on a large platter or shallow bowl, overlapping them slightly. Scatter the halved cherry tomatoes and torn mozzarella among the peaches. Sprinkle the red onion slices over the top. Drizzle the vinaigrette from Step 1 evenly across the salad—I prefer to dress it right before serving so the peaches don't become too soft, but if you need to make it ahead, hold back half the dressing and add it just before serving. Finish by scattering the fresh basil chiffonade over the top and drizzling with the balsamic glaze.