Chopped Peach Caprese Salad
This chopped peach caprese salad will be a summertime favorite! Sweet, juicy peaches meet creamy mozzarella, ripe tomatoes, and fresh basil that tastes like pure summer! It’s light, easy, and the kind of no-fuss recipe you’ll crave all season long!
If you are craving light salads perfect for summertime, please don’t miss this chopped strawberry cucumber salad, this caprese pasta salad, and this chopped caprese salad with arugula!
Recipe Ingredients: Peach Caprese Salad
For the salad:
Ingredient Notes & Substitutions
Peaches: Fresh, ripe peaches that peak in the summertime are the very best! Nectarines also work perfectly.
Balsamic glaze: It’s easy to find ready-made balsamic glaze at the grocery store (it’s right in the vinegar section), but you can easily make your own homemade balsamic glaze, too!
Cherry tomatoes: Look for multi-colored heirloom cherry tomatoes for amazing color! Although, don’t worry if you can’t find them, any fresh, ripe tomatoes will do.
Mozzarella: I love using the mini mozzarella balls (also called ciliegine), but dollops of burrata cheese are also DIVINE in this salad!
Casey’s Tips
- Use ripe but firm peaches: You want them juicy and sweet, but not too soft or mushy so they hold up when chopped.
- Extra flavor: Take the flavor to the next level and grill your peaches before dicing them! Cut peaches in half, remove the pit, and brush with olive oil. Grill for 2-3 minutes, just until grill marks appear and the peaches start to soften slightly.
- Basil: Add the fresh basil right before serving so it doesn’t have time to wilt or turn in color.
- Storage: This salad is best served fresh, the day you make it. You can store leftovers in an airtight container for about one day, although the basil will wilt a bit.
How to serve
Grilled meats: This salad pairs beautifully with grilled chicken, steak, or pork chops for an easy summer dinner.
Greens (arugula or mixed greens): Toss it with arugula or mixed greens to turn this salad into a more filling main course.
Bread and wine: Make it part of a no-cook summer dinner with a loaf of fresh bread and a chilled glass of white wine or rosé!
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Thank you! ~ Casey
Chopped Peach Caprese Salad
Ingredients
- 4 cups fresh peaches, diced about 4 large peaches
- 8 oz. mini fresh mozzarella balls, halved or quartered
- 1 pint cherry tomatoes, halved or quartered I like using the multi-colored heirloom cherry tomatoes
- 1/2 cup fresh basil, torn or chopped + more of garnish
- 2 1/2 tbsp. extra virgin olive oil
- 1/2 tsp. coarse salt (sea salt, kosher salt) flakey sea salt works great!
- balsamic glaze
Instructions
- Assemble: In a mixing bowl, add peaches, mozzarella balls, cherry tomatoes, and basil.
- Toss: Add olive oil and salt and gently toss to combine. Taste, and season with more salt if needed.
- Finish: Transfer to a serving platter. Top with more basil (optional) and drizzle generously with balsamic glaze.
Notes
Casey’s Tips
- Use ripe but firm peaches: You want them juicy and sweet, but not too soft or mushy so they hold up when chopped.
- Extra flavor: Take the flavor to the next level and grill your peaches before dicing them! Cut peaches in half, remove the pit, and brush with olive oil. Grill for 2-3 minutes, just until grill marks appear and the peaches start to soften slightly.
- Basil: Add the fresh basil right before serving so it doesn’t have time to wilt to turn in color.
- Slice mozzarella balls if needed: If using ciliegine, you can halve or quarter them so they’re bite-sized and distribute evenly.
- Storage: This salad is best served fresh, the day you make it. You can store leftovers in an airtight container for about one day, although the basil will wilt.
This salad is everything a summer salad should be — fresh, simple, and super easy to make! I hope you love it! XO ~ Casey