I made this the first week local peaches showed up at the farmers market, mostly because I had three overripe ones sitting on my counter and didn't want to waste them. Tossing them in with tomatoes turned out better than expected. The sweetness cuts the acidity of the tomato in a way that regular caprese never quite pulls off. If you want more color on the plate, use heirloom tomatoes instead of the standard round kind. This peach and tomato caprese works as a side for grilled chicken, or on its own with good bread.
Active Time: 15 minutes
Total Time: 15 minutes
Servings: 4
Ingredients
- 2 ripe peaches, sliced
- 2 large heirloom tomatoes, sliced
- 8 oz fresh mozzarella, torn or sliced
- 1/4 cup fresh basil leaves
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic glaze
- Sea salt and black pepper, to taste
Instructions
Preparation
Wash the tomatoes and peaches, then dry them with a clean towel so the dressing sticks instead of sliding off. Slice both into rounds about a quarter-inch thick. Tear the mozzarella by hand rather than cutting it; the ragged edges soak up more olive oil later. Pull the basil leaves off their stems and set them near the cutting board so they're ready when you need them.
Cooking
There's no stovetop step here, which is part of the appeal on a hot afternoon. Lay the peach and tomato caprese slices out on a platter, alternating so no two pieces of the same fruit sit side by side. Tuck the mozzarella between the layers instead of piling it on top; it holds the slices in place and looks better once plated.
Serving
Scatter the basil over the top once everything is arranged. Drizzle the olive oil first, then finish with balsamic glaze in a thin zigzag. Add salt and pepper right before serving, not earlier, since salt pulls water out of the tomatoes fast. Eat it within the hour for the best texture.
Nutritional Value Per One Serving
Nutrition Facts (one serving):
- Calories: 210
- Total Fat: 15g
- Saturated Fat: 6g
- Cholesterol: 30mg
- Sodium: 220mg
- Total Carbohydrates: 12g
- Dietary Fiber: 2g
- Sugars: 8g
- Protein: 9g
Tips and Variations
A few swaps change the character of the dish without much extra work. Toasted pine nuts or walnuts add crunch to a peach and heirloom tomato caprese salad, which otherwise stays fairly soft in texture. A splash of lemon juice sharpens the peaches if they're on the sweeter side. Burrata works in place of mozzarella too, though it's messier to plate since it spreads once cut.
For something closer to a full meal, add a few slices of prosciutto between the layers. It adds salt and fat, which balances the sweetness of the fruit, and turns a side dish into lunch.
Conclusion
This tomato and peach caprese salad works because the two main ingredients actually fight for attention in a good way, sweet against acidic, soft against firm. It's not complicated, and it doesn't need to be. Buy good peaches, buy good tomatoes, and the rest takes care of itself.
For more delightful recipes, check out our collection of salads.