I riff on the classic Caprese Salad by pairing juicy ripe peaches with creamy mozzarella, fragrant basil, and a glossy balsamic glaze to create a bright, surprisingly elegant summer salad.

Jump to Recipe

I never thought a salad could surprise me. Juicy ripe peaches meet fresh mozzarella in a combo that feels both bold and lazy at once, like the simplest trick that steals the show.

The colors alone make me want to eat it with my hands, and somehow every bite keeps changing, one moment sweet, the next creamy. Call it a playful Caprese Salad twist that sneaks into my Summer Recipes rotation.

There are small notes that catch you off guard and make you go back for more, trust me. I bring it when I want people to ask what I did, then pretend it was accidental.

Ingredients

Print Recipe (No Advertisments)

Juicy ripe peaches add sweet, juicy flavor, vitamin A and fibre, low calories.
Creamy mozzarella brings mild saltiness, protein rich, soft texture that balances fruit.
Peppery arugula gives bite, leafy fibre, vitamins and a bright green note.
Aromatic basil adds herbal lift, vitamin K, pairs beautifully with mozzarella and peaches.
Balsamic glaze lends tangy sweet acidity, concentrated flavour, small splash heightens everything.
Toasted pine nuts add crunch, healthy fats and a buttery, nutty finish.
Thin red onion slices give sharpness and bite, a little sulphurous crunch.

Ingredient Quantities

4 ripe peaches, sliced (about 1 1/2 lb / 680 g)

8 oz fresh mozzarella (one ball or a few bocconcini), torn or sliced

4 cups baby arugula or mixed salad greens, loosely packed

1/2 cup fresh basil leaves, torn

2 tablespoons extra virgin olive oil

2 tablespoons balsamic glaze (or 1/4 cup balsamic vinegar reduced)

1 teaspoon honey (optional)

1 small red onion, thinly sliced (optional)

1/4 cup toasted pine nuts or sliced almonds (optional)

Sea salt to taste

Freshly ground black pepper to taste

How to Make this

Print Recipe (No Advertisments)

1. Wash and slice the peaches into wedges, about 1/4 inch thick; if you want deeper flavor, let them sit at room temp for 15 minutes so they get juicier.

2. If using nuts, toast the pine nuts or sliced almonds in a dry skillet over medium heat, stirring, until golden and fragrant, 2 to 4 minutes; watch them cause they burn fast, then set aside to cool.

3. If you only have balsamic vinegar instead of glaze, pour 1/4 cup into a small saucepan and simmer over medium-low until reduced to about 2 tablespoons and syrupy, about 8 to 10 minutes; cool before using.

4. Tear or slice the fresh mozzarella into bite sized pieces and let it sit at room temp 10 minutes so it’s creamier and not icy cold.

5. Put the arugula or mixed greens and torn basil leaves in a large bowl, drizzle the 2 tablespoons extra virgin olive oil over them, season with a pinch of sea salt and a few cracks of freshly ground black pepper, then toss lightly to coat.

6. Add the sliced peaches, mozzarella, and thinly sliced red onion if using to the bowl; gently fold everything together so the peaches and cheese don’t break up too much.

7. Drizzle the balsamic glaze or the cooled reduced vinegar over the salad (about 2 tablespoons), add the optional teaspoon of honey if you like a sweeter touch, then scatter the toasted nuts on top.

8. Taste and adjust with more sea salt and freshly ground black pepper as needed, give one last gentle toss and serve right away so the peaches stay juicy and the greens stay crisp.

Equipment Needed

1. Cutting board
2. Sharp chef’s knife (or a good all purpose knife)
3. Large mixing bowl for the greens and tossing
4. Small saucepan for reducing balsamic vinegar if you need glaze
5. Dry skillet for toasting pine nuts or sliced almonds
6. Measuring spoons and 1/4 cup measure
7. Salad servers or tongs for gentle mixing and serving
8. Small bowl or plate to rest toasted nuts and to cool the reduced vinegar

FAQ

How ripe should the peaches be and can I ripen them faster?
They should give a little when you press them and smell sweet at the stem, not rock hard or super mushy. If theyre underripe, put them in a paper bag at room temp for 1 to 3 days, check daily. Once ripe pop them in the fridge to slow things down.

Can I swap the mozzarella for something else?
Yes. Burrata is richer and dreamy, ricotta or fresh goat cheese gives a creamier tang, and feta adds salt and bite. For vegan eaters use a plant based mozzarella. Adjust salt since feta is saltier.

What if I dont have balsamic glaze?
Make a quick glaze by simmering 1/4 cup balsamic vinegar with 1 tsp honey until it reduces by about half and coats a spoon, about 6 to 10 minutes. Or just drizzle good balsamic vinegar, a little more than the recipe calls for.

Can I make this salad ahead of time?
Sort of. Prep peaches, mozzarella, nuts and dressing up to a day ahead and keep them separate. Don’t toss the greens until just before serving or theyll get soggy. Toasted nuts can be made ahead and stored in an airtight container.

How do I handle nut allergies or if I want extra crunch?
Skip the pine nuts or almonds and use toasted pumpkin seeds, sunflower seeds, or crispy roasted chickpeas for crunch. They hold up better if you need to prep ahead.

How long will leftovers keep?
Once dressed eat within a few hours for best texture. If you store components separately: sliced peaches in an airtight container 1 day, fresh mozzarella in its liquid up to 1 to 2 days, greens 1 day but they wilt faster. Reassemble before eating.

Juicy Peach And Mozzarella Delight Salad Recipe Substitutions and Variations

Peaches: Swap with nectarines or apricots, same juicy stone fruit vibe but less fuzz; or try ripe mango for a sweet, tropical twist.
Fresh mozzarella: Use burrata for extra creaminess, or crumble feta or goat cheese if you want more tang and a firmer bite.
Baby arugula or mixed greens: Replace with baby spinach or peppery watercress, both hold up to the dressing and are easy to find.
Toasted pine nuts or sliced almonds: Substitute chopped toasted walnuts, pecans, or sunflower seeds for similar crunch and flavor, and theyre often cheaper.

Pro Tips

1) Pick peaches that give a little when you press them, not rock hard or squidgy. If theyre still firm toss them in a brown paper bag with an apple or banana for a day to speed ripening, it works way better than waiting on the counter.

2) For deeper flavor try quickly caramelizing the slices in a hot skillet with a pat of butter and a splash of honey, 30 to 60 seconds per side. Let them cool a bit first so they dont wilt the greens.

3) Mozzarella can water down the salad, so press it gently between paper towels to remove excess moisture. Tear with your hands instead of slicing for a nicer texture and more rustic look.

4) Finish smart: sprinkle a few flakes of coarse sea salt and a tiny squeeze of lemon to brighten the whole thing, and save the toasted nuts until just before serving so they stay crunchy.

Juicy Peach And Mozzarella Delight Salad Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I riff on the classic Caprese Salad by pairing juicy ripe peaches with creamy mozzarella, fragrant basil, and a glossy balsamic glaze to create a bright, surprisingly elegant summer salad.

Servings

servings

Calories

411

kcal

Equipment: 1. Cutting board
2. Sharp chef’s knife (or a good all purpose knife)
3. Large mixing bowl for the greens and tossing
4. Small saucepan for reducing balsamic vinegar if you need glaze
5. Dry skillet for toasting pine nuts or sliced almonds
6. Measuring spoons and 1/4 cup measure
7. Salad servers or tongs for gentle mixing and serving
8. Small bowl or plate to rest toasted nuts and to cool the reduced vinegar

Ingredients

4 ripe peaches, sliced (about 1 1/2 lb / 680 g)
8 oz fresh mozzarella (one ball or a few bocconcini), torn or sliced
4 cups baby arugula or mixed salad greens, loosely packed
1/2 cup fresh basil leaves, torn
2 tablespoons extra virgin olive oil
2 tablespoons balsamic glaze (or 1/4 cup balsamic vinegar reduced)
1 teaspoon honey (optional)
1 small red onion, thinly sliced (optional)
1/4 cup toasted pine nuts or sliced almonds (optional)
Sea salt to taste
Freshly ground black pepper to taste

Directions

Wash and slice the peaches into wedges, about 1/4 inch thick; if you want deeper flavor, let them sit at room temp for 15 minutes so they get juicier.
If using nuts, toast the pine nuts or sliced almonds in a dry skillet over medium heat, stirring, until golden and fragrant, 2 to 4 minutes; watch them cause they burn fast, then set aside to cool.
If you only have balsamic vinegar instead of glaze, pour 1/4 cup into a small saucepan and simmer over medium-low until reduced to about 2 tablespoons and syrupy, about 8 to 10 minutes; cool before using.
Tear or slice the fresh mozzarella into bite sized pieces and let it sit at room temp 10 minutes so it's creamier and not icy cold.
Put the arugula or mixed greens and torn basil leaves in a large bowl, drizzle the 2 tablespoons extra virgin olive oil over them, season with a pinch of sea salt and a few cracks of freshly ground black pepper, then toss lightly to coat.
Add the sliced peaches, mozzarella, and thinly sliced red onion if using to the bowl; gently fold everything together so the peaches and cheese don't break up too much.
Drizzle the balsamic glaze or the cooled reduced vinegar over the salad (about 2 tablespoons), add the optional teaspoon of honey if you like a sweeter touch, then scatter the toasted nuts on top.
Taste and adjust with more sea salt and freshly ground black pepper as needed, give one last gentle toss and serve right away so the peaches stay juicy and the greens stay crisp.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.