Chopped Peach Caprese Salad
Sweet peaches, creamy mozzarella, and fresh basil come together in a tangy balsamic dressing – ready in 15 minutes and gone in five. The summer side dish that disappears first!
Equipment
- Chef's Knife
- Large Cutting Board
- Large Mixing Bowl
- Small bowl or jar for dressing
- Serving platter or wide shallow bowl
Ingredients
- 3-4 medium ripe but firm peaches
- 8 oz fresh mozzarella pearls or small balls
- 1 cup cherry tomatoes, halved (optional)
- 1/4 cup fresh basil leaves, loosely packed
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic glaze
- to taste flaky sea salt and black pepper
Instructions
- Wash the peaches well. Cut each peach in half, twist to separate, and remove the pit. Cut each half into wedges, then rotate and cut into bite-sized cubes. Toss them into your big bowl.
- Halve the cherry tomatoes through the stem end (if using). Add them to the bowl with the peaches.
- Drain the mozzarella. If using large balls, tear them into bite-sized pieces. Gently pat them dry with a paper towel so they don't water down the dressing. Add to the bowl.
- Stack the basil leaves, roll them up loosely, and tear them into thin ribbons. Add to the bowl, reserving a few pretty leaves for the top.
- Drizzle the olive oil and balsamic glaze over the top. Use a big spoon or spatula and fold everything together gently until lightly coated. Stop when you see streaks of glaze through the cheese and peaches.
- Sprinkle a generous pinch of flaky sea salt and a few cracks of black pepper over the top. Toss gently, then transfer to a serving platter. Top with reserved basil leaves. Serve immediately.
Notes
Storage: Store undressed chopped ingredients separately in airtight containers for up to 2 days. Dress just before serving. Dressed salad will not keep – the peaches release juice. Do not freeze.
Tips: Use a serrated knife for clean peach cubes. Don't overdress with balsamic glaze – start with 1½ tablespoons and add more to taste. If peaches are under-ripe, let them sit at room temperature for a day or two.
Variations: Add grilled chicken, shrimp, or prosciutto for protein. Serve over arugula with toasted nuts for a main dish. Substitute nectarines or mangoes for peaches. For dairy-free, use diced avocado instead of mozzarella.