This Peach Caprese salad is my ultimate summer combo—sweet and tangy peaches, ripe tomatoes, fresh mozzarella, and basil, finished with aged balsamic and crunchy toasted almonds. It’s light, refreshing, and packed with flavor in every bite!
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Peach And Summer Recipes
If you love a classic Caprese salad, you’re going to love this summer version. Instead of just tomatoes, I am adding sweet peaches (or nectarines) for a juicy, slightly tangy twist. Heirloom or beefsteak tomatoes keep the classic flavors intact, while fresh mozzarella (or burrata!) brings that signature creamy texture.
My unique twist? Toasted slivered almonds —they add the perfect nutty crunch that goes so well with peaches and cheese. Aged balsamic and good olive oil bring it all together for a salad that’s fresh, vibrant, and ridiculously easy to throw together. I can’t recommend it highly enough!
Serve it as an appetizer, side dish, or light lunch with crusty bread.
👩🍳 You might also like these vibrant salad recipes: Caprese wreath, cucumber tomato and feta salad, Persian salad, crab salad with avocado, corn and quinoa salad with tomatoes and feta, or vibrant Mexican salad with corn & black beans.
What You’ll Need
Here is what you’ll need for this peach Caprese recipe. Find the full measurements in the recipe card below.
- Peaches (or nectarines) – Pick ripe but firm ones for the best texture. You want a little bite/crunch and tanginess, which super ripe peaches won’t have.
- Tomatoes – Heirloom or beefsteak tomatoes bring the best flavor, use a variety of colors for a gorgeous salad.
- Fresh mozzarella – Can swap for burrata or bocconcini.
- Red onion – Adds a mild sharpness, can be omitted.
- Basil – Fresh leaves for that signature Caprese touch.
- Slivered almonds – Toasted for a nutty crunch. Can swap for pine nuts or hazelnuts.
- Aged balsamic vinegar – This is thicker and sweeter than regular Balsamic vinegar, which pairs beautifully with cheese and peaches. Caramelized balsamic is fantastic too. For a swap, use regular Balsamic mixed with a little honey.
- Olive oil – Use a good-quality extra virgin olive oil.
- Flaky sea salt and black pepper – To season everything just right. Kosher salt will also work but I love those tiny bursts of saltiness you get from flaky salt.
How To Make Peach Caprese
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for this peach caprese.
- Toast the almonds – Add slivered almonds to a dry pan and toast for 3-4 minutes until golden brown. Set aside.
- Prep the ingredients – Slice peaches into thin wedges, tomatoes into slightly thicker wedges, and mozzarella into half-moon slices. Slice the red onion thinly.
- Assemble – Arrange peaches, tomatoes, and mozzarella on a serving plate. Scatter the red onion and toasted almonds on top.
- Dress & Serve – Drizzle with balsamic and olive oil, sprinkle with flaky salt and black pepper, and finish with fresh basil leaves.
Watch The Video
Tips & Variations
- Peaches matter – Too soft, and they’ll get mushy. Too hard, and they won’t be sweet enough. Look for firm but slightly tender peaches.
- Balsamic upgrade – Aged balsamic (the thick, syrupy kind) makes all the difference. If none is available, combine regular Balsamic with a little honey.
- Cheese options – Burrata makes it extra creamy, while bocconcini is great for easy serving.
- Extra crunch – Swap almonds for pine nuts or even crispy prosciutto bits.
- Storage Tips – Once dressed, this salad doesn’t keep well—everything gets juicy and soft. If you have leftovers, toss them with pasta for a light, tangy sauce.
- Make Ahead Tips: Assemble the peaches, tomatoes, mozzarella, and onions in advance, but hold off on the dressing, almonds, basil, salt, and pepper. Cover and refrigerate for up to 12 hours, then add the finishing touches before serving.
Serving Suggestions
- Serve this with grilled chicken tenders, pork skewers or fish for an easy summer meal.
- Pair it with crusty sourdough or a toasted baguette to soak up all the delicious juices.
- Add prosciutto for a salty contrast that takes this to another level.
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Ingredients
- 2 tablespoons slivered almonds
- 2 large tomatoes sliced into wedges
- 2 peaches sliced into thin wedges
- 1 large ball of fresh mozzarella sliced
- ¼ red onion thinly sliced
- 10-12 fresh basil leaves
- 1 tablespoon aged balsamic vinegar
- 1 tablespoon olive oil
- Flaky sea salt to taste
- Black pepper to taste
Instructions
- Toast the almonds in a dry pan over medium heat for 3-4 minutes until golden. Set aside.
- Slice the peaches, tomatoes, mozzarella, and red onion.
- Arrange everything on a serving plate. Top with toasted almonds.
- Drizzle with balsamic vinegar and olive oil.
- Season with salt and pepper, and scatter fresh basil leaves on top.
- Serve immediately and enjoy!
Video
Notes
- Peaches matter – Too soft, and they’ll get mushy. Too hard, and they won’t be sweet enough. Look for firm but slightly tender peaches.
- Balsamic upgrade – Aged balsamic (the thick, syrupy kind) makes all the difference. If none is available, combine regular Balsamic with a little honey.
- Cheese options – Burrata makes it extra creamy, while bocconcini is great for easy serving.
- Extra crunch – Swap almonds for pine nuts or even crispy prosciutto bits.
- Storage Tips – Once dressed, this salad doesn’t keep well—everything gets juicy and soft. If you have leftovers, toss them with pasta for a light, tangy sauce.
- Make Ahead Tips: Assemble the peaches, tomatoes, mozzarella, and onions in advance, but hold off on the dressing, almonds, basil, salt, and pepper. Cover and refrigerate for up to 12 hours, then add the finishing touches before serving.
Nutrition
FAQs
Yes! Nectarines have a similar flavor but with smoother skin.
Pine nuts, hazelnuts or walnuts work well, or you can leave them out for a nut-free version.
Fresh mozzarella is classic, but burrata adds a luxurious creaminess. Bocconcini is great for bite-sized portions.
You can swap balsamic for a honey-lemon vinaigrette if you prefer something lighter.
Irena, this was absolutely fabulous! Made it with the whatever is left of peaches this season. Those toasted almonds and balsamic make this a bit more unique and really tasty.