Peach Caprese Salad

Name: Peach Caprese Salad
Prep time: 10 min
Total time: 10 min
Yield: 2
Cuisine: French
Ingredients: 3 large ripe peaches (yellow peaches or white peaches); 3 large heirloom tomatoes (feel free to use different colors!); 2 balls of Burrata (or 6 slices of fresh Mozzarella cheese); 3 teaspoons of extra virgin olive oil; 1 teaspooon of champagne vinegar (or balsamic vinegar); 10 fresh basil leaves; 1/4 teaspoon French flaky salt (sel de camargue is my favorite)

Fresh Peaches take the classic caprese salad to the next level! The sweetness of the peaches together with the juicy tomatoes, creamy burrata and tangy basil leaves are the best flavors of summer.

A traditional caprese salad featuring tomatoes, mozzarella and basil and is one of my favorite salads. An Italian Classic that brings me right back to the Riviera with each bite. This peach caprese salad is a delicious twist to a well known recipe.

Peach caprese salad with peaches, tomatoes, burrata and basil

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Fresh peach recipe

In the summer I try to get to my local farmers market every week, especially during peach season! The quality of the produce is unmatched, especially in the height of summer. This salad is a great way to use all those juicy peaches that you can't find in November.

Peach Caprese Salad is a wonderful light lunch, especially when served with crusty bread such as French Baguette, but also makes a delicious dinner on a hot night or the perfect dish to bring to a summer BBQ.

Ingredients for 2 Salads

3 large ripe peaches (yellow peaches or white peaches)
3 large heirloom tomatoes (feel free to use different colors!)
2 balls of Burrata (or 6 slices of fresh Mozzarella cheese)
3 teaspoons of extra virgin olive oil
1 teaspooon of champagne vinegar (or balsamic vinegar)
10 fresh basil leaves
¼ teaspoon French flaky salt (sel de camargue is my favorite)

Instructions

Make thick slices of the peaches and tomatoes.
Place a base layer of the heirloom tomato slices on the plate and then alternate with the peach slices, then another layer of tomato followed by a few more peach slices on top.
Place the burrata in the center of the salad. Arrange the basil leaves around the salad.
Drizzle the olive oil and balsamic vinegar (or champagne vinegar) over the entire salad.
Top with the flaky sea salt.
Serve immediately.

This is a great alternative to a classic tomato salad.

Recipe card below.

Alternatives

Cherry tomatoes or Grape tomatoes

You can absolutely use cherry tomatoes or grape tomatoes for this recipe (I would prepare a cup and half of cherry tomatoes). Slice the tomatoes length wise and then make sure to dice your peaches into cubes as well so that each bite can have a little peach and tomato together. I also recommend to use mozzarella balls for this shape of salad - that way you can get all the flavors in one bite

Burrata Cheese Vs Mozzarella for Caprese

I prefer Burrata cheese because it is so creamy and unctuous - it lends a decadent quality to the salad.

Peach Caprese Skewars

For a cocktail party or appetizer that can be eaten standing up place one cherry tomato, one piece of peach and one mini mozzarella ball on a toothpick with a small basil leaf. A beautiful bite!

How to pick a ripe peach

The farmers market is the best place to buy perfectly ripe summer peaches. Don't be afraid to ask the vendor for the ideal peach ripeness for the day you intend to serve your salad. A peach that is ready to eat this afternoon will feel different than a peach that you want to serve in 3 days.
Choosing the best peaches at the grocery store requires a little more skill. You will need to feel that the peach isn't hard and underripe but also make sure it is not bruised (which can sometimes make it feel riper than it is).
I always buy more peaches than necessary because I know I will eat at least half of them over the sink with the juice running down my forearms. If there are any leftover you can always make Peach Cobbler!

How to store tomatoes?

Always, always, always leave your tomatoes on the counter at room temperature. Tomatoes that are kept in the fridge become mealy and lose their flavor completely.

How long does Caprese Salad keep in the fridge?

If there is any leftover salad store in an airtight container for 24 hours but I don't recommend much longer. Once the salad dressing is on the tomatoes and cheese it has a much larger shelf life.
If you have leftover slices of peaches and tomatoes I recommend storing them in separate containers.

How to prepare Peach Caprese Salad for a potluck or BBQ

This Peach Caprese is a great dish to bring to a BBQ. It is super simple to make and has a beautiful presentation.

I recommend using a large serving platter or else a shallow 9x13 baking dish and tripling the recipe. You can lay the peaches and tomatoes out on the serving dish as pictured and disperse the burrata around the dish. It is even easier for sharing if you choose to use regular mozzarella as you can add a slice in with the peaches and tomatoes. One slice tomato, one slice tomato and one slice mozzarella, alternating around a large platter.

Summer Salads

If you enjoyed this recipe of a fun twist on a caprese salad there are many other easy summer salad recipes on Le Chef's Wife that are perfect for hot summer days. I love mixing stone fruit with fresh salad and there are several variations of sweet and savory salads on this blog. Here are a few of my favorites:

Prosciutto Salad with Melon and Burrata

This Prosciutto salad with Melon and Burrata instantly takes me back to the South of France. The salty Prosciutto mixed with the sweet, juicy melon and the creamy burrata cheese is absolutely heavenly.

fresh figs salad with goat cheese on a blue plate

Fresh Fig and Goat Cheese Salad with amazing honey dressing

This Fresh Fig and Goat Cheese salad is UNBELIEVABLY GOOD. The beauty of the fresh figs, the soft decadence of the goat cheese, the sweetness of the honey dressing. YUM! Serve as light lunch with a fresh baked baguette and glass of Rosé, as a beautiful side dish or as an elegant cheese course to finish a meal.

la salade mentonnaise : fennel, oranges, pine nuts, artichokes and greens in a serving bowl

La Salade Mentonnaise - a delicious Fennel, Orange and Artichoke Salad with Pine Nuts

La Salade Mentonnaise is a delicious fennel, orange and artichoke salad with pine nuts and a citrus vinaigrette. Perfect with grilled fish.

Nicoise salad - tomatoes, artichokes, capers, cucumbers olives and capers with tuna

French Salade Niçoise Recipe

Here is an authentic, tasty French Salade Niçoise recipe that you will love! One of my all-time favorite salads that is full of protein (eggs, tuna and possibly sardines) and with lots of good veggies butter lettuce, tomatoes, cucumbers, olives, artichokes fava beans, radishes and basil. It is simple to make yet impressive to serve and is perfect for picnics or long lunches in the sun.. Serve with a fresh baked baguette and a glass of Rosé for the perfect French Riviera lunch.

tomato basil salad in a blue bowl on a marble table with a napkin and a knife

Tomato Burrata Salad with Basil and Orange Zest

A fresh twist on a familiar favorite - this Tomato Burrata Salad recipe with basil and orange zest is beautiful to serve and has a delicious, decadent flavor from the creamy burrata and the orange zest that will surprise and delight.

Roasted Plum, Goat Cheese & Lemon Thyme Salad Recipe

This salad is a meal in a bowl and has all the textures and tastes I crave in a perfect summer dish. A rich meatiness from the roasted plums and crunch from the toasted almonds and pine nuts. A tangy zing from the lemon thyme and lime zest. Indulgent creaminess from the fresh goat cheese and that little touch of "oh la la" from the Prosecco & honey citrus vinaigrette.

Tell me if you make this Peach Caprese Salad recipe, I love to hear from you!

Au plaisir,

Le Chef's Wife

ABOUT LE CHEF'S WIFE

Bonjour! I am Anina Belle. I translate the fancy cooking of my Michelin-star trained French Chef Husband, Le Chef, into easy to make dishes that busy people with no culinary training (like me!) can make at home. We have two young kids (6 and 3) and I work full time in addition to this blog. I strongly believe that even busy people deserve to eat well at home.

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