Peach Caprese Salad
Fresh mozzarella, ripe tomatoes, and fragrant basil have always made a perfect team. But add sliced summer peaches to the mix, and you get a Peach Caprese Salad that somehow manages to be even better than the classic version.
Equipment
- Sharp chef's knife - For cleanly slicing peaches and tomatoes
- Cutting board
- Large flat serving platter - Wide enough for layering
- Small mixing bowl - Optional, for dressing
- Measuring spoons
- Squeeze bottle - Optional, for drizzling balsamic glaze
Ingredients
- 2 large ripe peaches - about 400g / 14 oz total, pitted and sliced into wedges
- 2 medium ripe tomatoes - about 300g / 10.5 oz total, sliced into rounds
- 8 oz fresh mozzarella - 225g, sliced into 1/4 inch / 6mm thick rounds
- 1/4 cup fresh basil leaves - 10g, roughly torn
- 3 tablespoons extra virgin olive oil - 45ml
- 2 tablespoons balsamic glaze - 30ml, store-bought or homemade
- 1/2 teaspoon flaky sea salt - 2.5g, such as Maldon, or to taste
- 1/4 teaspoon black pepper - 0.5g, freshly cracked
- 1 teaspoon honey - 5ml, optional, for extra sweetness
- 2 oz prosciutto di Parma - 55g, thinly sliced, optional
Instructions
- Prepare the peaches by rinsing, patting dry, and cutting along both sides of the pit. Slice each half into 1/4 inch (6mm) thick wedges.
- Wash and dry the tomatoes, then slice them crosswise into 1/4 inch (6mm) thick rounds.
- Pat the mozzarella dry with paper towels and slice it into 1/4 inch (6mm) thick rounds.
- Pull the basil leaves from their stems. Gently tear larger leaves into 2 to 3 pieces and set aside.
- Arrange the peach slices, tomato rounds, and mozzarella rounds in an alternating, overlapping pattern on a large platter. Tuck basil leaves between the layers and top. If using, drape prosciutto slices between the mozzarella and peach pieces.
- In a small bowl, combine the olive oil, balsamic glaze, and honey (if using). Drizzle the oil first over the platter, followed by the balsamic glaze in thin, artful lines.
- Finish with a generous pinch of flaky sea salt and freshly cracked black pepper. Serve immediately at room temperature.
Notes
- Use ripe but firm peaches. Peaches that are too soft will fall apart during slicing. Freestone varieties like Red Haven are easiest to slice.
- Buy fresh mozzarella packed in water, not pre-sliced packages. The flavor and texture difference is significant.
- Assemble right before serving. Once dressed, the salad starts to release moisture and looks less vibrant after about 20 to 30 minutes.
- Don't refrigerate after dressing. Cold temperatures solidify the olive oil and dull the basil. Let it sit at room temperature for 5 minutes before serving if components were chilled.
- Use a balsamic glaze, not plain balsamic vinegar. Glaze is thick and sweet and clings to the ingredients; plain vinegar is watery and overpowering.
- Season in layers for best flavor. A pinch of flaky salt on the tomatoes before assembling, and another at the very end, builds more flavor.
- For a richer version, substitute burrata for the fresh mozzarella. The creamy center adds an indulgent touch.
- Leftover assembled salad can be chopped and tossed with cooked pasta, extra olive oil, and salt for a quick pasta salad.
- If fresh peaches are unavailable, ripe nectarines make an excellent substitute with a slightly more tart flavor.
- To make a quick balsamic glaze, simmer 1/2 cup of balsamic vinegar in a small saucepan over medium-low heat for 10-15 minutes until reduced by half and coats the back of a spoon.