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Peach season is in full swing! This summer, let’s all make some delicious, juicy meals out of our favorite peach recipes!
In my family, we love a simple summer salad–after all, salads are not too heavy on the stomach and tend to contain fresh seasonal ingredients. As a huge fan of peaches, one of my favorite recipes to make during the summer is a peach Caprese salad. Light, juicy, and refreshing, this salad is the perfect side to anything you cook on the grill.
So, let’s learn how to make our summer peach Caprese salad recipe below! But first, let’s answer some questions you may have about this recipe.
What Is a Caprese Salad?
Before getting to the recipe, let’s first learn about the Caprese salad. A Caprese salad is a simple Italian dish made using fresh mozzarella, tomatoes, and a sweet variety of basil. Typically, they then season it with salt, olive oil, or balsamic vinaigrette.
In Italy, you will find that the Caprese salad is served as an antipasto (starter dish) and not as a contorno (side dish). You may also find the Caprese salad is just one of the forms of the ‘Caprese dish.’ You can also make a Caprese pizza, pasta, or sandwich. In the end, these recipes just need those three basic ingredients: tomato, fresh mozzarella, and sweet basil.
Caprese Salad Fact: The traditional version of Caprese salad, using mozzarella, tomatoes, and basil, features the colors of the Italian flag. Actually, this recipe, which originated in Capri, Italy, may have been created as a homage to the Italian flag.
Our Peach Caprese Salad
While not traditional, our peach Caprese salad still contains all the necessary ingredients needed to label it a proper ‘Caprese.’ Once again, you need tomatoes, mozzarella, and basil. Anything beyond those ingredients is just added yumminess. For this recipe, you will need:
- Peaches: This summer seasonal fruit adds sweetness and juiciness to the dish.
- Tomatoes: The tomatoes add a bright acidity.
- Mozzarella: This cheese adds creaminess to the dish.
- Basil: This herb adds a fresh, earthiness to the dish.
- Spring Mix of Lettuce: I like adding all the ingredients on top of a mix of different types of lettuce. This adds to the fresh seasonality of the dish. It also adds more healthy nutrition!
- Prosciutto: This Italian dry-cured meat adds smokiness and saltiness to the dish. Note, prosciutto is ham. For those who cannot eat pork for religious or personal reasons, you can simply omit it from the recipe. If you do, maybe add croutons or another vegetable to the dish!
- Red Onion: The red onion adds crunchiness and a bit of a kick to this recipe.
- Olive Oil: A drizzle of olive oil adds earthy velvet flavor to this recipe. Below, I recommend my favorite olive oil brand for you to try!
- Balsamic Vinegar: For this recipe, you need to make a balsamic vinegar reduction. This reduction adds acidity and sweetness to the dish.
In summary, you can always add and take away ingredients from this list! You can always make this recipe your own to fit your taste.
Summer Peach Caprese Salad Frequently Asked Questions:
Below, we listed some questions you may have about this peach Caprese salad recipe. If we did not answer your question below, feel free to leave a comment or email us at firstname.lastname@example.org!
Is This Salad Allergen-Free? (Gluten-Free, Soy-Free, Etc.)
For the most part, this peach Caprese salad recipe is free of major allergens. It does not contain gluten, soy, shellfish, tree nuts, peanuts, eggs, or fish.
Unfortunately, this recipe is not milk or dairy-free. Mozzarella cheese contains milk products. Thus, it is not safe for those with a milk allergy or lactose intolerance. That being said, this recipe is very tasty without the cheese! You can easily just omit the mozzarella. Or, I recommend replacing the mozzarella with homemade croutons!
How Can I Make This Recipe Vegetarian or Vegan?
To make this recipe vegetarian, you can omit the prosciutto from the ingredients. This way, the recipe will not contain any meat products.
To make this recipe vegan, you need to omit the prosciutto and the mozzarella cheese. Like I stated above, I really like adding in fresh, homemade croutons when replacing the cheese or meat in this dish. The croutons soak up the olive oil and reduced balsamic vinegar making them super yummy.
Do You Have an Olive Oil Brand You Recommend?
Yes! I have an olive oil brand that I absolutely love to recommend. Currently, I am working with Hiç Olive Oil as an affiliate. Hiç is a small organic and all-natural olive oil company based in Massachusetts. While the company is based in Massachusetts, their olive trees are located in Urla, Turkey–the olive oil forest is actually the largest organic and edible forest located in Urla. At this point, the forest has over 60,000 olive oil trees!
The company has won my heart with its sustainable mission–the Hiç forest is carefully maintained using self-sustainable farming systems such as solar panels, recycled rainwater, and green manure. They are determined to touch as little of the forest as possible by hand-picking the olives.
The olive oil also just tastes amazing. Just last year, Hiç won a silver medal in the world’s most prestigious olive oil competition: NYIOOC (New York International Olive Oil Competition). If you are interested in this olive oil, you can buy it from the links provided.
You can also order this olive oil on Amazon. Below, I listed some of their products on my Amazon recommendations as well as a recommendation for balsamic vinegar.
Can I Make This Peach Caprese Salad In Advance?
While you can make this salad a few hours in advance, I recommend drizzling the olive oil and balsamic reduction onto the salad right before serving. This way, the lettuce, basil, and other fresh produce do not wilt or get soggy from the moisture.
How Do I Store the Leftovers?
If you have leftovers, store the salad in an airtight container in the refrigerator. Then, try to eat the salad as quickly as you can (within one or two days). Typically, the greens will start wilting from the moisture in the olive oil, balsamic reduction, and juice from the other produce. You may notice a difference in texture over the next few days when eating the leftovers.
Also, you will want to consume the mozzarella and prosciutto in the salad quickly. Both are animal products and can spoil quickly when combined with the rest of the salad ingredients.
We Hope You Enjoy Making This Peach Caprese Salad Recipe!
In the end, we hope you enjoy making our summer peach Caprese salad recipe. If so, let us know in the comment section below. Also, we would love to hear about your favorite summer salad recipes as well!
If you would like to read more about cooking, you can find further recipes on our blog. We listed some of our favorite Carving A Journey beverage recipes below! For reference, many recipes are influenced by our blended Korean and Southern heritage.
Carving A Journey Southern and Korean Recipes:
- Banana Peach Smoothie
- Strawberry Matcha Latte
- Korean Strawberry Milk Recipe
- Brown Sugar Iced Latte (Korean Burnt Sugar Latte)
- Whipped Feta and Tomato Crostini
- Homemade, Fresh-Squeeze Lemonade; And
- Summer Watermelon Salad
If you have any questions or comments, you can also email us at email@example.com.
And, finally, we would love to hear from you through our social media as well! You can follow us at @carvingajourney on Instagram, Twitter, Facebook, and Pinterest. Or, if you would like more articles like these, you can subscribe to our blog by joining our mailing list. Once again, we hope you enjoyed this summer peach Caprese salad recipe! Thank you so much for stopping by!
Summer Peach Caprese Salad RecipeCourse: Side Dish, AppetizerCuisine: Italian, SouthernDifficulty: Easy
- Balsamic Glaze Ingredients
1 Cup Balsamic Vinegar
- Summer Peach Caprese Salad Ingredients
4 Medium Peaches, Sliced Thin
10 Ounces Spring Mix
10 Ounces of Fresh Mozzarella, Sliced and Quartered
1/2 Red Onion, Sliced Thinly
5 Ounces Prosciutto, Torn Bite-Size
20 Basil Leaves, Whole, Torn, or Sliced Thin
1 1/2 Cups of Cherry Tomatoes, Cut in Half or Quarters
Olive Oil, Drizzle Over Salad to Taste
Balsamic Glaze, Drizzle Over Salad to Taste
Freshly Ground Black Pepper, Sprinkled Over Salad to Taste
Optional: Salt to Taste
- First, start by making the balsamic glaze. To do so, heat balsamic vinegar in a small pot or saucepan over medium heat. Bring the balsamic vinegar to a gentle boil. Then reduce heat to low heat and let it simmer. Finally, you stir occasionally until the vinegar thickens and reduces. Once the vinegar reduces, remove it from the heat and let it cool for at least 15 minutes.**
- On a large serving platter, layer the peaches, spring mix, mozzarella, red onion, prosciutto, basil, and, tomatoes in whichever order you choose. Then, drizzle with balsamic glaze and olive oil. Add freshly ground black pepper and the optional salt. Serve and Enjoy!
- **I chose to make a thinner glaze when making my photographed salad. If you want it to be thicker, leave on heat until the glaze does not drink from your spoon at all.
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