I have never met a caprese salad I did not like. This peach caprese salad included! While the traditional version of this salad featuring tomatoes, mozzarella and basil will always be my favorite, I spotted this peach caprese recipe in the new Magnolia Table cookbook (buy it here) and I knew I had to try it.

Peach Caprese Salad

I love cooking and baking with peaches in the summertime. Last year, I shared my great-grandmother’s Southern Peach Cake (see that post here). It’s one of my all-time favorite desserts! Summer is the perfect time for peaches and while it is a little early here in Northern Virginia, I was able to find a few peaches for this recipe. The original recipe calls for two white peaches and two yellow, but given the time of the year, I was only able to find the yellow. If peaches are not available at your grocery store yet, my suggestion is to bookmark this recipe because you are going to want to make this when the peaches are in season!

A simple dressing of olive oil and vinegar tops the peaches, pieces of mozzarella and basil. The ingredients are so simple, but the flavor is unbelievable! The recipe calls for white balsamic vinegar, but I used a cranberry pear balsamic vinegar from a local olive oil and vinegar shop that complimented the peaches perfectly! I’m sure the white balsamic is delicious as well, but I encourage you to play around with the vinegar if you have different flavors! Check out this yummy salad recipe below. You could easily have this as a side, too!

Thanks for stopping by and happy cooking!

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Print Recipe

Peach Caprese Salad

Course

Appetizer, Salad

Cuisine

Appetizers, Salads

Servings

Ingredients

• 1/2 cup white balsamic or cranberry pear vinegar
• 1/4 cup olive oil
• 2 white peaches, chilled
• 2 yellow peaches, chilled
• 2 - 4 ounce mozzarella balls, packed in water
• 10 basil leaves, chopped or torn
• salt and pepper, to taste

Course Appetizer, Salad Cuisine Appetizers, Salads Servings Ingredients 1/2 cup white balsamic or cranberry pear vinegar 1/4 cup olive oil 2 white peaches, chilled 2 yellow peaches, chilled 2 - 4 ounce mozzarella balls, packed in water 10 basil leaves, chopped or torn salt and pepper, to taste

Instructions

1. In a jar or salad dressing container, combine the vinegar and oil. Screw on the lid and shake well. Refrigerate until chilled. Remove the pits from the peaches and cut into wedges or slices. Cut the mozzarella balls into wedges and arrange the slices of peaches and mozzarella on a platter. Scatter the basil on top and drizzle the dressing over the peaches, mozzarella and basil. Sprinkle with salt and pepper. Serve immediately and enjoy!

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