Peach Caprese Salad is a fun and fresh summer recipe. Peaches pair with cherry tomatoes, bocconcini, arugula and balsamic glaze. A perfect summer side dish!
Peach Caprese Salad Recipe
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Salads often get a bad reputation for being boring but this peach caprese salad is far from boring! Switch up your regular salad recipes and try this fun and unique salad. This is a family favorite recipe that is perfect for summer entertaining.
What is Peach Caprese Salad?
Peach caprese salad is a unique twist on the classic Italian caprese salad. Traditionally caprese salad is a combination of tomatoes, fresh mozzarella (bocconcini) and basil. It is seasoned with salt, pepper and olive oil. This salad recipe takes caprese salad to a whole new level.
A bed of arugula is topped with fresh sliced peaches, cherry tomatoes and mini bocconcini cheese. This beautiful salad is topped with fresh basil and balsamic glaze. It is a great salad for entertaining as you can plate the salad and leave a bottle of balsamic glaze on the side. Your guests can plate their salad and then drizzle the balsamic over top. How fun!
What to Serve with Peach Caprese Salad
- Chicken Romano
- Pasta da Vinci (Cheesecake Factory Copycat)
- Asparagus Bacon Tortellini
- Chicken Gnocchi Soup (Olive Garden Copycat)
- Chicken Souvlaki
- French Onion Chicken
- Creamy Tortellini Soup
What is in Peach Caprese Salad?
- Arugula – a fun way to switch up your regular salads instead of using the classics like romaine, iceberg and spring mix, is to use arugula. It has a slightly peppery flavor and is simply divine! If you prefer you can use spring mix for this salad too.
- Peaches – one of our favorite fruits! They are a great addition to salads as they add a sweet flavor and tender crunch.
- Cherry Tomatoes – we love to use garden fresh cherry tomatoes throughout the summer. You can use any variety of tomato you like (ex. thinly sliced Roma tomatoes, beefsteak, etc.).
- Mini Bocconcini – these mini fresh mozzarella balls are so cute and delicious!
- Prosciutto – this is not a traditional ingredient in caprese salad but we love the addition in this salad. the peaches, prosciutto and basil pair so perfectly together.
- Balsamic Glaze – a secret weapon in the kitchen that instantly elevates any dish! If you want to instantly make a dish look like a restaurant quality dish just drizzle some balsamic glaze over top. It’s also perfect for our Feta Bruschetta and Bruschetta Chicken recipes!
- Basil – a little bit of fresh basil goes along way. It adds the most beautiful fresh flavor to the salad and is a classic ingredient in caprese salad.
How to Make Peach Caprese Salad
Full Printable Recipe at Bottom of Page
1 Carefully slice the peach through the centre around the pit. Gently twist the peaches to remove each half from the pit. Slice the peach into wedges.
2 Add arugula to a large bowl or evenly spread it out over a serving platter.
3 Scatter the peaches, cherry tomatoes and mini bocconcini over the salad.
4 Use your hands to tear the prosciutto into bite sized pieces and scatter over the salad.
5 Thinly slice the basil leaves and scatter over the salad.
6 Drizzle the Balsamic Glaze over the salad and serve immediately.
FAQs Peach Caprese Salad
If you have leftovers simple cover the serving platter tightly with plastic wrap and store in the fridge for 1-2 days.
Yes! This salad can be made up to 1 day in advance. Prepare the salad on a serving platter but do not top with the balsamic glaze yet. Cover the salad tightly with plastic wrap and store in the fridge. Just before serving uncover the salad and drizzle the balsamic glaze.
Yes! This is a healthy salad.
For a vegetarian recipe omit the prosciutto or used a plant based alternative.
This recipe is gluten free.
For a dairy free recipe use dairy free mozzarella cheese.
More Salads You Will Love!
- Italian Pasta Salad
- Strawberry Panzanella Salad
- Shaved Brussels Sprout Salad
- Chinese Chicken Salad
- Greek Salad
- Chicken Waldorf Salad
- Watermelon Salad
Peach Caprese Salad
- 2 peaches, firm
- 6 cups arugula
- 1/2 cup mini bocconcini, or bocconcini sliced into thin strips or cubed
- 1 pint cherry tomatoes, sliced in half if large
- 8 slices prosciutto
- 6 basil leaves, fresh
- Balsamic Glaze
- Carefully slice the peach through the centre around the pit. Gently twist the 2 peaches to remove each half from the pit. Slice the peach into wedges.
- Add 6 cups arugula to a large bowl or evenly spread it out over a serving platter.
- Scatter the peaches, 1 pint cherry tomatoes and 1/2 cup mini bocconcini over the salad.
- Use your hands to tear the 8 slices prosciutto into bite sized pieces and scatter over the salad.
- Thinly slice the 6 basil leaves and scatter over the salad.
- Drizzle the Balsamic Glaze over the salad and serve immediately.