Heirloom tomatoes in a Caprese salad totally make the salad, but there’s another unexpected addition to this particular Caprese recipe … fresh peaches, cherry tomatoes, and pickled red onion. If you’re looking to step up your summer salad game, I’ve totally got you covered with this one.
I create this salad by spreading all of the ingredients out over a large plate or small platter, and make it a shareable salad experience. This recipe is great for 2-4 servings, and comes together in about 15 minutes.
What is a Caprese Salad?
A Caprese salad is a salad that consists of slices of mozzarella and tomatoes, basil, and olive oil or Italian dressing (according to Merriam-Webster). It’s believed that classic caprese salad recipes originated on the island of Capri, hence their name. I like to think of the red tomatoes, green basil, and white mozzarella representing the Italian flag. 🙂
Remember, this is a total twist to the classic Caprese salad. It’s soooo good, and the only way we eat Caprese when we have fresh peaches on hand.
- 1 large very ripe Heirloom Tomato
- 1 cup ripe Cherry Tomatoes
- 1 large, very ripe Peach
- 4 oz. fresh Mozzarella Cheese *
- 1/3 cup Pickled Red Onion (quick recipe included)
- 1/2 cup fresh Basil Leaves
- Extra Virgin Olive Oil (best quality, for real.)
- flaky Sea Salt and freshly cracked Black Pepper
- Balsamic Glaze **
* Fresh mozzarella cheese is important in a Caprese salad. Look for mozzarella pearls, a fresh pre-sliced log, or a fresh ball of mozzarella (usually packaged in a plastic container full of liquid, or sealed in a plastic wrap.) Avoid low-moisture mozzarella, which is dense, saltier, and perfect for shredding on top of homemade pizza. A Caprese salad is light and simple, so fresh mozzarella cheese is key in this recipe.
** I keep store-bought Balsamic Glaze on hand, and I particularly always use this bottle from Trader Joe’s. Similar bottles are available at specialty grocery stores, but I haven’t tried other brands so I cannot vouch for their quality and taste. If you prefer to make a homemade balsamic glaze, this recipe from All Recipes is reliable.
How to Make a Caprese Salad with Peaches
Slice the top and bottom off of the heirloom tomato, then cut the tomato into 1/4 – 1/2″ thick slices. Spread the slices out across the plate or platter you’ll be building your salad on.
Cut the cherry tomatoes in half (or quarters if they’re large cherry tomatoes), and scatter them over the heirloom tomato slices. Sprinkle flaky sea salt over the tomatoes, then drizzle them with really good Extra Virgin Olive Oil. Let them rest with the salt and olive oil for about 15 minutes.
Meanwhile, combine thinly sliced red onion, sugar, water, and a pinch of salt in a small glass jar. Shake to combine. Also set this aside for about 10-15 minutes.
Peel the peach and remove the pit. Slice the peach into 1/4″-1/2″ slices, and scatter them over the top of the marinated tomatoes.
Tear the mozzarella into shreds, and scatter over the top of the peaches and tomatoes.
Place the quick-pickled red onions throughout the dish, followed by fresh basil leaves.
Drizzle the entire salad with balsamic glaze, and finish with a final pinch of flaky sea salt and freshly cracked black pepper.
Serve immediately. 🙂
If there’s one important take-away from this recipe, it’s that quality matters. The riper the tomatoes and peach are, the better they will taste. Good olive oil is noticeably more flavorful than the cheap stuff, and both fresh mozzarella and fresh basil are crucial to make an incredible Caprese salad! I wouldn’t ask you to seek out quality ingredients if I didn’t mean it … so, if you’re going to do it for any recipe, make it this one.
What to Serve with Caprese Salad
Grilled chicken, steak, or pork are great companions for a Caprese salad. If you’d rather have a vegetarian option, pair this with a marinated and grilled portabella mushroom for the ultimate dinner. You could also pair it with pasta, and any of these would be great:
- Creamy Chicken and Bacon Pasta with Spinach
- Creamy Pesto Gnocchi for Two
- Spaghetti Carbonara Recipe for Two
You could easily make a meal out of a Caprese salad served with some crusty bread, too. It’s the perfect light summertime dinner for hot nights when you definitely don’t want to turn on the oven or stand near a hot grill!
The next time you make this Peach and Tomato Caprese salad, snap a pic and post it to Instagram tagging @aflavorjournal and #aflavorjournal so I can admire your beautiful salad! If you have any questions at all, send me an email so I can help out, too.
Enjoy! xx Sara
Heirloom Tomato and Peach Caprese Salad
Heirloom Tomato and Peach Caprese Salad:
- 1 Heirloom Tomato large + ripe
- 1 cup Cherry Tomatoes
- 1 fresh Peach large + ripe
- 4 oz. fresh Mozzarella Cheese*
- 1/4 cup Quick Pickled Red Onions recipe follows
- 1/3 cup fresh Basil Leaves
- Extra Virgin Olive Oil best quality
- flaky Sea Salt like Maldon
- freshly cracked Black Pepper
- Balsamic Glaze
Quick Pickled Red Onions:
- 1/3 cup thinly sliced Red Onion
- 2 tbsp. Red Wine Vinegar
- warm Water
- pinch Sugar
- pinch Salt
For the Quick Pickled Red Onions:
- Combine all ingredients (except water) in a small mason jar fitted with a lid. Fill the jar with water, tightly screw on the lid, and shake to combine the ingredients.
- Let the onions rest at room temperature for at least 15 minutes, up to an hour.
For the Heirloom Tomato and Peach Caprese Salad:
- Slice the top and bottom off of the heirloom tomato, then cut the tomato into 1/4 – 1/2″ thick slices. Spread the slices out on a large plate or platter.
- Halve the cherry tomatoes (or quarter them if they’re extra large), and scatter them over the heirloom tomato slices. Sprinkle flaky sea salt over the tomatoes, then drizzle with really good Extra Virgin Olive Oil. Let them marinate for about 15 minutes.
- Peel the peach and remove the pit. Slice the peach into 1/4″-1/2″ slices, and scatter them over the top of the marinated tomatoes.
- Scatter the salad with small, torn pieces of fresh mozzarella, quick pickled red onions, and fresh basil leaves (the basil leaves can be finely chopped, roughly chopped, or left whole to suit your preference).
- Drizzle the salad with balsamic glaze and sprinkle with flaky sea salt. Enjoy!
Tried this recipe?
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