Go Back

Peach Caprese Fruit Salad - A Fresh, Sweet Twist on a Classic

Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 ripe peaches, sliced (freestone peaches are easiest)
  • 8 ounces fresh mozzarella (small balls or sliced from a larger ball)
  • 1 cup cherry or grape tomatoes, halved (optional but great for balance)
  • 1 small handful fresh basil leaves, torn
  • 2–3 tablespoons extra-virgin olive oil
  • 1–2 tablespoons balsamic glaze or aged balsamic vinegar
  • Pinch of flaky sea salt
  • Freshly ground black pepper
  • Optional boosts: a few mint leaves, a squeeze of lemon, or a drizzle of honey if your peaches aren’t very sweet

Method
 

  1. Prep the peaches: Wash, dry, and slice around the pit. If they’re extra juicy, pat slices gently so the salad doesn’t water down.
  2. Cut the mozzarella: If using a large ball, slice into bite-size pieces. Pat dry with a paper towel to remove excess moisture.
  3. Combine the base: In a large shallow bowl or platter, layer peaches, mozzarella, and tomatoes (if using). Keep it casual—no need for perfect rows.
  4. Add herbs: Tear basil leaves over the top. Tearing releases aroma and keeps the edges from browning.
  5. Dress it: Drizzle with olive oil and balsamic glaze. Start light—you can always add more. Season with salt and a few grinds of pepper.
  6. Taste and adjust: If it needs brightness, add a squeeze of lemon. If your peaches aren’t peak-sweet, a tiny drizzle of honey helps.
  7. Serve right away: This salad shines when the peaches are cool but not cold and the mozzarella is soft.