Peach Caprese Salad
Oh, hello summer! When the sun is shining, I want food that is fresh, fast, and full of flavor. That’s where this amazing peach caprese salad comes in. It’s a fun twist on the classic tomato Caprese.
The sweet peaches, salty prosciutto, and creamy mozzarella are a match made in heaven. It looks so fancy, but it’s secretly one of the easiest recipes I know. You are going to LOVE it.
Why You’ll Love Peach Caprese Salad
First, the flavors are just incredible……You get that juicy sweetness from the peaches, a little saltiness from the prosciutto, and that creamy, dreamy mozzarella. It all comes together with a simple lemon dressing and a drizzle of balsamic glaze.
That salad also looks so colorful and elegant on the plate, making it perfect for guests. But the best part? It’s ready in a flash! Seriously, you can have this on the table in about 15 minutes. It’s my go-to for a light lunch, a quick appetizer, or a side dish for a barbecue.
Ingredients You’ll Need
Here are the simple, fresh things you’ll need for peach caprese salad. Find full amounts on the recipe card below!
- Medium peaches: These are the star of the show, bringing juicy sweetness.
- Olive oil: You’ll use this to help make a simple, light dressing.
- Fresh lemon juice: This adds a little zing that brightens up all the flavors.
- Spring mix: I love using a mix of fresh, tender greens as the base.
- Mozzarella pearls: These little cheese balls are creamy, mild, and so YUM!
- Prosciutto: This adds a delicious, savory, and salty bite to your salad.
- Balsamic glaze: A sweet and tangy drizzle that pulls everything together beautifully.
How to Make Peach Caprese Salad
Making this salad is as easy as pie! Just follow these simple steps to put it all together in minutes.
Step 1: Make the Vinaigrette
First, grab a small bowl. Pour in 3 tablespoons olive oil and 1 tablespoon fresh lemon juice. Whisk them together until they’re nice and smooth… Set it aside.
Step 2: Assemble the Salad
Now, get your large platter. Layer the greens and peaches. Add about 5 ounces spring mix. Then, arrange 2 sliced peaches over the greens. It’s starting to look pretty already, isn’t it?
Step 3: Add Cheese and Prosciutto
Next, it’s time for the good stuff. Sprinkle on the cheese and prosciutto. Gently scatter 8 ounces mozzarella pearls and 3 ounces torn prosciutto over the salad. Try to spread them out evenly.
Step 4: Dress and Serve
Finally, let’s finish it up. Drizzle with the vinaigrette you made earlier. Then, add a generous swirl of balsamic glaze over the top. Season with a little salt and pepper, give it a gentle toss, and serve right away!
Tips for the Best Peach Caprese Salad
Here are a few of my favorite tricks to make this salad perfect every single time you make it.
- Use ripe peaches. Make sure your peaches are ripe but still a little firm. This gives you the best flavor and texture.
- Don’t dress it too early. Wait to add the dressing and glaze until you are ready to serve. This keeps the greens from getting soggy.
- Good guality ingredients. Since there are so few ingredients, using high-quality olive oil and balsamic glaze really makes a big difference.
- Tear, don’t cut. I like to tear the prosciutto by hand. It gives the salad a more rustic, homemade feel.
- Serve it chilled. This salad tastes best when it’s cool and refreshing, especially on a hot summer day.
- Season to taste. Always taste your salad before serving. You might want to add a little more salt or pepper.
Variations and Substitutions
Want to mix things up? This recipe is super flexible! Here are a few fun ideas to try.
- Try different greens. Not a fan of spring mix? Use spinach, arugula, or even torn romaine lettuce instead.
- Swap the fruit. You can use nectarines, plums, or even fresh figs instead of peaches for a different sweet flavor.
- Add some crunch. Toss in some toasted pine nuts, walnuts, or almonds for a nice, crunchy texture.
- Make it a meal. Add some grilled chicken or shrimp to turn this side salad into a full, satisfying meal.
- Go vegetarian. Just leave out the prosciutto! It’s still absolutely delicious with just the peaches and mozzarella.
Make-Ahead and Storage Tips
This salad is definitely best when you eat it fresh. The peaches can get a little soft, and the greens can wilt if they sit for too long. If you want to get a head start, you can slice your peaches and make the vinaigrette ahead of time.
Just store them in separate airtight containers in the fridge. The peaches will be good for a few hours, and the dressing will last for a few days. When you’re ready to eat, just assemble the salad, add the dressing, and serve! I don’t recommend storing leftovers, as it tends to get watery.
Recipe FAQs
Can I use canned peaches?
You definitely can in a pinch, but I really suggest using fresh, ripe peaches. They have the best flavor and a much better texture for this salad.
What kind of mozzarella should I use?
I love using mozzarella pearls because they are the perfect bite-sized! But you can also use a larger ball of fresh mozzarella and just tear it into pieces.
Can I use burrata instead of mozzarella?
Absolutely! Burrata would be a wonderful substitution. It’s extra creamy and would taste incredible with the sweet peaches, much like in my Peach Burrata Salad.
Can I use a different kind of meat?
If you don’t have prosciutto, you could try using crispy, crumbled bacon. It would give the salad a different but still delicious, salty, savory flavor.
How do I pick a ripe peach?
A ripe peach will have a little give when you gently press it near the stem. It should also smell sweet and peachy! Avoid peaches that are too hard or have bruises.
What if I don’t have balsamic glaze?
No problem! You can make your own. Just simmer some regular balsamic vinegar in a small pot over low heat until it thickens up. It takes about 10-15 minutes.
What to serve with peach caprese salad?
This salad is so versatile! It’s great with grilled chicken, a simple pasta like this Lemon Asparagus Pasta with Chicken.
Peach Caprese Salad
Ingredients
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 5 ounces spring mix
- 2 medium peaches (sliced thin)
- 8 ounces mozzarella pearls
- 3 ounces prosciutto (torn)
- 2 tablespoons balsamic glaze
- kosher salt and freshly ground black pepper to taste
Instructions
- Make the Vinaigrette: In a small bowl, whisk together the olive oil and fresh lemon juice until they are well combined. Set it aside for now.
- Assemble the Base: In a large serving platter, arrange the spring mix in an even layer. Then, place the sliced peaches on top.
- Add the Toppings: Gently scatter the mozzarella pearls and the torn pieces of prosciutto over the peaches and greens. Try to distribute them evenly.
- Dress and Serve: Drizzle the lemon vinaigrette over the salad. Then, add a generous swirl of balsamic glaze. Season with salt and pepper, and serve immediately.
Notes
- For the best taste, use the freshest, ripest peaches you can find.
- Feel free to swap the spring mix for arugula or baby spinach.
- You can add toasted pine nuts or walnuts for a little extra crunch.
- This salad is best served right away to keep the greens crisp.
- If you don’t have prosciutto, you can leave it out for a vegetarian version.
