Fresh Peach Caprese Salad: Sweet Summer Twist on a Classic
Takeaway
Fresh Peach Caprese Salad is proof that the best summer cooking often requires no heat at all. The quality of the ingredients does the work. Choose ripe peaches, good mozzarella, and fresh basil, and you'll have a dish that's greater than the sum of its parts. Serve it alongside grilled meat, with crusty bread, or simply on its own as a light lunch.
Frequently Asked Questions
Can I use canned or frozen peaches?
Fresh peaches are best for texture and sweetness. Canned peaches are too soft and will fall apart. Frozen peaches, once thawed, release too much liquid and turn mushy. Stick with ripe but firm fresh peaches.
What kind of mozzarella should I use?
Use fresh mozzarella (the soft, white balls packed in water or whey). Pre-shredded or low-moisture mozzarella won't give the same creamy texture or mild flavor. Slice it into even rounds about 1/4-inch thick.
Can I make the balsamic glaze ahead?
Yes, the glaze can be made up to a week ahead. Store it in a sealed jar in the refrigerator. Let it come to room temperature before drizzling, or warm it slightly to loosen. If it thickens too much, stir in a few drops of water.
What can I substitute for balsamic glaze?
If you're short on time, use a high-quality store-bought balsamic glaze or a thick balsamic reduction. You can also skip the glaze and simply drizzle aged balsamic vinegar — it's less sweet but still delicious.
How do I pick the best peaches?
Look for peaches that yield slightly to gentle pressure near the stem — that's a sign of ripeness. They should smell fragrant and sweet. Avoid any with green undertones or rock-hard texture; they won't soften much after picking.
Recipe: Fresh Peach Caprese Salad
Equipment
- cutting board
- chef's knife
- small saucepan (for glaze)
- serving platter
Ingredients
- 3 ripe but firm peaches
- 8 ounces fresh mozzarella (sliced into 1/4-inch rounds)
- 1/4 cup fresh basil leaves (large leaves torn)
- 2 tablespoons extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon honey or brown sugar
- Flaky sea salt (like Maldon)
- Freshly cracked black pepper
Instructions
- Make the balsamic glaze: In a small saucepan over medium heat, combine balsamic vinegar and honey. Bring to a gentle simmer, then reduce heat to low. Cook, stirring occasionally, until thickened and syrupy — about 5-6 minutes. It should coat the back of a spoon. Remove from heat and let cool. It will thicken more as it cools.
- While glaze cools, slice peaches: Cut each peach in half, remove the pit, then slice each half into 1/4-inch thick wedges. Keep slices even so they layer nicely.
- Arrange the salad: On a large serving platter, alternate peach slices, mozzarella rounds, and basil leaves in a single overlapping layer. I like to start with a peach slice, then mozzarella, then basil, and repeat.
- Drizzle olive oil evenly over the salad. Season with a pinch of flaky salt and a few cracks of black pepper.
- Drizzle the cooled balsamic glaze over the top — use a spoon to make thin ribbons. Serve immediately.