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–+ servings

Chopped Peach Caprese Salad

Casey Rooney
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!
5 from 1 vote
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Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer, Salad
Cuisine American
Servings 4

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.