This recipe is less of a recipe and really more of a formula for a summery fruit salad. You take mozzarella — buffalo, burrata or ciliegine all work great — and combine with your favorite stone fruit — apricot, plum, peach, or nectarine — and top with sweet herbs — mint, tarragon, or basil — alongside some olive oil, vinegar, and salt. This easy summer caprese salad using peaches is produce-forward, fresh, and light. The perfect dish for a backyard dinner party on those hot summer nights!
Caprese is such an iconic dish, and the classic tomato-mozzarella-basil salad is so perfect. Season it with a bit of salt and olive oil and that’s it!
My only idea for improving upon the classic Caprese because the original is already so good, is to swap out — or add in!! — fresh, summer peaches. Any stone fruit would work — apricot, plum, nectarine — but my preference is definitely the peaches!
Like I said before, this recipe is less a recipe and more of a formula for a summery fruit salad. Using peaches in salads is my go-to, veteran move every summer.
To make a peach caprese, just combine mozzarella — buffalo, burrata — and combine with peaches, add basil and top with olive oil and salt.
Upgraded Peach Caprese Salad for Summer
- 2 peaches
- 4 ounces of a soft mozzarella-y cheese
- 1 handful of basil
- 1 tablespoon of olive oil
- salt and pepper
- chop the peaches into eighths and tear the mozzarella into bite size pieces
- loosely chop the basil
- serve with a drizzle of olive oil and salt! that's it