Chopped Peach Caprese Salad

I’ve tossed together a vibrant Chopped Peach Caprese Salad that blends juicy peach chunks, fresh mozzarella, ripe tomatoes, and basil for a colorful, flavor-packed twist on the classic Caprese salad.

Why You’ll Love This Recipe

I love how sweet peaches add a summery twist to the familiar Caprese combo. The juicy fruit balances the creamy mozzarella and the bright basil, while a simple balsamic dressing ties everything together. It’s refreshing, easy to prepare, and perfect for warm-weather meals or elegant gatherings.

Ingredients

(here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ripe peaches, pitted and chopped

• fresh mozzarella (bocconcini or fresh pearls), halved or torn

• cherry or grape tomatoes, halved (or larger tomatoes chopped)

• fresh basil leaves, torn or thinly sliced

• mixed greens or arugula (optional)

Dressing

• extra-virgin olive oil

• balsamic vinegar or balsamic glaze

• honey or maple syrup (optional, for sweetness)

• garlic, minced or garlic powder

• salt and pepper

Directions

1. I layer or toss chopped peaches, mozzarella, tomatoes, basil, and mixed greens (if using) in a large bowl or on a serving platter.

2. In a small bowl, I whisk together olive oil, balsamic vinegar (or glaze), a touch of honey (if I want extra sweetness), garlic, salt, and pepper until smooth.

3. I drizzle the dressing over the salad ingredients and toss gently to coat everything evenly, being careful not to break the peaches.

4. I taste and make any adjustments—sometimes more balsamic or a pinch of salt—and serve immediately for the best texture and flavor.

Servings and timing

This salad serves about 4–6 people as a side or 2–3 as a light main.

• Prep time: 10 minutes

• Total time: Around 10 minutes

Variations

• Herb switch-up: I swap basil with fresh mint or basil-mint combo for a refreshing twist.

• Cheese alternatives: I use burrata or creamy goat cheese instead of mozzarella for extra creaminess.

• Nutty crunch: I sprinkle toasted pine nuts, sliced almonds, or walnuts on top.

• Fruit mix: I stir in berries like strawberries or blueberries for extra color and flavor.

storage/reheating

I store leftover salad in an airtight container in the fridge for up to 1 day. Since peaches and tomatoes release juice over time, I give it a gentle stir before serving and, if needed, add a quick drizzle of olive oil or balsamic to freshen it up. It’s best eaten fresh and at room temperature.

FAQs

How do I choose the best peaches?

I look for peaches that are ripe but still firm—slightly soft when gently squeezed. They should smell fragrant and juicy with no green underneath the skin.

Can I use canned peaches instead of fresh?

I prefer fresh because they have better texture and flavor. If I do use canned, I drain them thoroughly and reduce or skip the honey in the dressing to avoid extra sweetness.

Is this salad suitable for vegetarians?

Yes—it’s naturally vegetarian. To make it vegan, I swap mozzarella for dairy-free cheese or tofu and use maple syrup instead of honey.

Can I prep this ahead of time?

I prep the dressing, chop fruit, and slice cheese ahead of time. I toss everything together about 10 minutes before serving so the peaches and tomatoes hold their shape.

What should I serve this with?

I serve it alongside grilled chicken, fish, or crusty bread. It’s also fantastic as part of a summer lunch or elegant brunch spread.

Conclusion

This Chopped Peach Caprese Salad is a deliciously fresh and easy way to celebrate summer flavors. I love its lively balance of sweet peaches, creamy cheese, and bright basil. It’s always a hit when I bring it out—simple, elegant, and bursting with seasonal goodness.

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