I don’t think there is a single dish I have made more times in a month than Peach Caprese. It’s August, and every where I turn I’m knee-deep in tomatoes, peaches, basil, and mozzarella. I’m not complaining! This salad is totally build-able and customizable… you can keep it simple with my recipe below, OR get the special cheese, the balsamic drizzle, some salty prosciutto, pesto, etc. Just be prepared to eat it standing up in the kitchen, and don’t doubt yourself… you CAN eat the whole thing yourself!
Today, I’m bringing you my favorite Peach Caprese salad with all of the variations. First, here’s my basic recipe, and read on to be inspired how you can use this as a base and build it to your liking.
Peach Caprese
Ingredients
- 1 shallot, about 2 inches
- 1 1/2 tbsp red wine vinegar
- Sea salt and freshly cracked pepper
- 2 heirloom tomatoes, sliced into 1/2-inch chunks about 3 cups total
- 1 peach, sliced
- 4 oz fresh mozzarella, torn
- 3-4 tbsp olive oil
- 5-6 basil leaves, torn
Instructions
- First, thinly slice the shallot and place in a small bowl. Pour vinegar over shallots, season with salt, and leave them to pickle while you assemble the rest of the ingredients (at least 5 minutes, and up to 30).
- Arrange tomato slices in a shallow bowl or on a plate, and season with salt. The tomatoes will release water as they sit, adding flavor to your dressing. Arrange peaches on top of tomatoes. Top with torn mozzarella cheese.
- Gently whisk 3 tbsp olive oil into bowl with pickled onions, and season with cracked pepper. Drizzle dressing on top of tomatoes, peaches and cheese, tossing gently. Season with more salt, to taste. Finish with more olive oil and the fresh, torn basil leaves.
Peach Caprese Variations
Vegan/Dairy-Free: Sub avocado in place of the cheese. I like to scoop the avocado flesh out of the skin with a spoon in larger chunks.
Switch the Cheese: Go with a round of burrata, some salty feta, or creamy goat cheese. Be sure to buy cheese in block form and crumble by hand vs. pre-crumbled for best flavor. And finish it with herbs and pepper so it doesn’t look naked!
Dressings to Drizzle: Use balsamic vinegar instead of red wine vinegar in my recipe above. Add basil vinaigrette or your favorite pesto. Flavored vinegars such as fig or orange would be incredible, too.
Add a protein: Grilled shrimp, scallops, or chicken are perfect with this light and bright salad.
Go with Greens: As in the above picture, throw the entire salad on a bed of lettuce (leaf, butter, arugula, etc!) and go to town.
Make it a Panzanella: Add cubes of toasted sourdough or crusty french bread and let the dressing soak it up. Bonus if you rub the toast with a sliced garlic clove before cutting the bread and tossing it in. Quick panzanella!
Extra Flavors: Salty prosciutto, maybe crispy bacon, or crushed red pepper all pack a punch. Switch up the herbs– chives, mint, and parsley would all be delish, too.