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Peach Caprese Salad

Peach caprese salad with alternating slices of fresh mozzarella, ripe tomato, and golden peaches arranged in a fan for an Italian summer starter. Drizzled with olive oil and balsamic glaze, then finished with fresh basil and flaky sea salt for a bright, no-cook fresh mozzarella peach salad.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Italian-American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Peach Caprese Salad
  • 3 ripe peaches Peeled and sliced.
  • 2 large ripe tomatoes Sliced.
  • 8 oz fresh mozzarella Sliced.
  • 0.25 cup fresh basil leaves
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp balsamic glaze
  • 1 flaky sea salt To taste, finish.
  • 1 black pepper To taste, finish.

Equipment

  • 1 sheet pan

Method
 

Arrange the layers
  1. Arrange alternating slices of peaches, tomatoes, and fresh mozzarella in a fanned or layered pattern on a large platter, keeping the colors clearly visible. Create the fan while the slices are fresh and evenly cut so each bite looks balanced.
  2. Tuck fresh basil leaves between the slices throughout the arrangement. Place them in several spots so the basil shows above the fan and is scattered across the top.
  3. Drizzle extra-virgin olive oil generously over the top so it lightly coats the slices. Aim for a steady pour across the surface rather than one concentrated spot.
  4. Drizzle balsamic glaze across the salad in thin ribbons. Let some glaze fall toward the platter for a glossy finish.
  5. Finish with a generous pinch of flaky sea salt and cracked black pepper over the entire salad. Season right before serving so the salt and pepper stay crisp-looking.
  6. Serve immediately at room temperature and do not refrigerate before serving. Keep it out just long enough for a fresh, juicy texture and best flavor.

Notes

Pro tip: slice peaches and tomatoes to a similar thickness so the fan layers stack evenly and stay attractive. Storage: keep assembled salad in the fridge up to 1 day, but serve at room temperature for best texture. Freezer: no. Dietary swap: use low-fat mozzarella for fewer calories while keeping the caprese-style layers.