Fresh, juicy peach Caprese is a graceful balance of ripe fruit sweetness, milky mozzarella, and peppery basil, finished with a silken drizzle of extra virgin olive oil and balsamic glaze. Perfect for a summer lunch, an effortless wine-country-style starter, or a bright brunch plate — it comes together in minutes and always looks polished.
Ingredients
- Ripe peaches — 2 pcs.
- Mozzarella (ball or slices) — 200g (7 oz)
- Fresh basil — 10g (about 1/3 oz)
- Extra virgin olive oil — 2 tbsp
- Balsamic glaze — 1 tbsp (or balsamic vinegar — 2 tsp)
- Honey — 1 tsp (optional)
- Lemon juice — 1 tsp
- Pine nuts — 20g (about 3/4 oz), lightly toasted
- Sea salt — 1/2 tsp
- Freshly ground black pepper — 1/4 tsp
- Arugula — 50g (about 2 oz) (optional)
Step-by-step recipe
- Wash the peaches, pat dry, and slice into thin wedges, removing the pits.
- Slice the mozzarella into rounds, or use mini balls; lightly blot with paper towels.
- Toast the pine nuts in a dry skillet for 2–3 minutes, just until fragrant, then let cool.
- Whisk the dressing: olive oil, lemon juice, honey, salt, and pepper until emulsified.
- Arrange the arugula on a platter, then alternate peach wedges and mozzarella slices, tucking in the basil leaves.
- Drizzle with the dressing, then finish with a fine stream of balsamic glaze.
- Scatter over the pine nuts, then taste and add a touch more salt or pepper if needed.
- Let stand for 5 minutes and serve right away, while the peaches are at their most aromatic.
Nutritional value per serving
| Calories | 500 kcal |
| Protein | 20 g |
| Fat | 40 g |
| Carbohydrates | 20 g |
| Fiber | 3 g |
| Sugar | 17 g |
| Sodium | 650 mg |
What to serve with it
Serve with toasted ciabatta, crackers, or a crusty baguette. It pairs beautifully with crisp white wines, sparkling wine, or a chilled lemonade. For an even more luxurious finish, add slices of prosciutto or swap in creamy burrata for a richer, silkier version.
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Tips and variations
- Choosing peaches: look for fruit that yields slightly to the touch and smells sweet; overripe peaches can make the salad watery.
- Substitutions: nectarines or apricots work well instead of peaches; almond flakes or walnuts can replace the pine nuts.
- Cheese: burrata gives the salad an ultra-creamy texture; tear it open just before serving and place it in the center.
- Flavor balance: honey softens acidity and rounds out the sweetness; for a fresher profile, skip the honey and add a few drops of balsamic vinegar.
- Gluten-free and vegetarian: this recipe is naturally gluten-free and suitable for vegetarians.
FAQ
Can I use nectarines instead of peaches?
Yes, nectarines work beautifully here: they are a touch firmer and bring a brighter, slightly cleaner sweetness. Slice them into thin wedges just like the peaches.
What can I use if I don’t have balsamic glaze?
Use balsamic vinegar, simmered gently for 5–7 minutes with a pinch of sugar until lightly thickened, or simply add 1–2 tsp to the dressing.
How should I store leftovers?
It is best eaten immediately. If you have leftovers, transfer them to an airtight container and refrigerate for up to 1 day, keeping the dressing and glaze separate so the salad does not soften.