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Peach Caprese Salad

Peach caprese salad layers ripe peaches, tomatoes, and fresh mozzarella in a fanned platter look, finished with basil and a balsamic drizzle. This Italian-American summer caprese balances juicy fruit with soft cheese for a fresh, bright starter.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Italian-American
Calories: 420
Ingredients Method Notes

Ingredients
  

Peaches
  • 3 peaches Ripe, peeled and sliced.
Tomatoes
  • 2 large ripe tomatoes Sliced.
Fresh mozzarella
  • 8 oz fresh mozzarella Sliced.
Fresh basil leaves
  • 0.25 cup fresh basil leaves For tucking and topping.
Extra-virgin olive oil
  • 3 tbsp extra-virgin olive oil For drizzling.
Balsamic glaze
  • 2 tbsp balsamic glaze For drizzling.
Flaky sea salt and black pepper
  • 0.25 tsp flaky sea salt and black pepper To taste; finish with a generous pinch.

Method
 

Assemble the salad
  1. Arrange alternating slices of peach, tomato, and mozzarella in a fanned or layered pattern on a large platter, keeping the colors visible as you build the stack.
  2. Tuck fresh basil leaves between the slices throughout so they peek out from the gaps in the fan.
  3. Drizzle extra-virgin olive oil generously over the top, using a light, even pass so it coats without fully submerging the slices.
  4. Drizzle balsamic glaze across the salad in thin lines, letting some drip down toward the base for a glossy finish.
  5. Finish with a generous pinch of flaky sea salt and cracked black pepper, focusing on the top layer for the first bite.
  6. Serve immediately at room temperature, and do not refrigerate before serving so the mozzarella stays tender.

Notes

Pro tip: Slice peaches and tomatoes to similar thickness so the fan holds steady and the salad looks even. Assemble right before eating—best within 0–1 hour at room temperature. Refrigerator storage is not recommended (mozzarella and peaches lose texture), and freezing is not recommended. If you want a lighter option, use part-skim mozzarella for a lower-fat version while keeping the same fresh layering method.