Lighten Up Your Summer Dinner with a Fresh Peach Caprese Salad

The warmer months have finally brought the return of seasonal farmers markets to Nashville and along with them, the start of peach season.

Vertical image of two plates with fruit, herbs, and cheese, with text on the top and bottom of the image.

I love peach season.

Is there anything sweeter or more summery than biting into a soft, juicy fruit over the kitchen sink, juices dribbling down your chin, your arms, your fingers? Is there anything harder to ignore than the innate pleasure of that sweet nectar on your tongue?

At the market downtown, a brown bag of freshly picked peaches costs about eight dollars, and when you hand over your cash, the seller urges patience.

Vertical image of a white plate with sliced peaches, mozzarella, and basil covered in honey and vinegar next to a metal fork and napkin.

“Wait two or three days! Leave them in the trunk of your car to make it quick!”

But with memories of previous years’ peaches dancing in my head as soon as I saw the stand by the side of the road, I was already fantasizing about fresh fruit for breakfast or lunch.

One short day of ripening on the counter later, when I reached into the bag for a peach to gently squeeze, it gave at my touch.

The moment I realized the peaches were ripe, I imagined baby Rocco’s reaction to them.

Vertical top-down image of two white plates of a shingled peach caprese dish, next to a whole peach, a fork, and basil.

To me, the appeal of peaches is a known pleasure; to him, it is a discovery yet to be made. So when he woke from his nap, Tim and I walked out to the deck. We set down an old tablecloth and placed Rocco on top of it, and we handed him a peach.

In moments, his three small teeth were breaking the skin, taking in the ripe flesh, juices running all over his hands, his arms, his legs, the cloth.

“Mmmmm,” he kept saying while he ate it, almost as if he were letting us know it was good. As much as I love a good peach, I love seeing him love it just as much. What pleasure to give my baby something good and see him like it! What delight to get to be the one to hand him his first, ripe Georgia peach!

Vertical close-up image of a white plate of a shingled peach salad, in front of the same dish in the background.

So often when I’m making something to eat or buying groceries at the store, I take in the smells and textures and colors in front of me, and I think about how grateful I am for these pleasures.

I’m so grateful to slice ripe peaches on a cutting board and arrange them alongside slices of mozzarella cheese and leaves of fresh basil, to drizzle balsamic vinegar and honey on top, to sprinkle fine sea salt and to crack black pepper over everything for a flavorful finishing touch.

It would be disingenuous to claim this as a recipe when truly it’s a method, one that can be applied to various ingredients (like fresh summertime tomatoes) and that I remembered when I was in the kitchen slicing the season’s first ripe peaches.

Vertical image of a fork with pieces of a peach caprese salad on a white plate.

All you need to remember are the ingredients, and the proportions are truly up to you. What you wind up with is a softer, juicer, seasonally appropriate version of a classic caprese salad, where every bite of juicy fruit and satisfying cheese is something to be savored.

Horizontal image of a white plate with a shingled fruit and herb dish on a napkin next to various ingredients and forks.

Fresh Peach Caprese Salad

  • Author: Shanna Mallon
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 2 servings 1x


Peach caprese salad is completely stress free, highlighting the sweet fruit, the savory flavor of the mozzarella cheese, and the herbaceous notes of the basil. It’s perfect for summer.



  • 3 ripe peaches
  • 1 8-oz ball fresh mozzarella cheese
  • 10 fresh basil leaves
  • 2 Tbsp balsamic vinegar
  • 2 tsp honey
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground black pepper


  1. Slice the peaches and the mozzarella into pieces of a similar thickness.
  2. Layer sliced peaches, mozzarella, and basil leaves on two plates, dividing the ingredients evenly between the two.
  3. Drizzle evenly with balsamic vinegar and honey. Season with salt and pepper.
  4. Serve immediately.

  • Category: Salad
  • Method: No-Cook
  • Cuisine: Vegetarian

Keywords: peach, basil, balsamic vinegar, salad, honey, vegetarian

Cooking By the Numbers…

Step 1 – Measure Out Ingredients

Horizontal image of various ingredients to make a fruit caprese salad on a blue surface.

Measure out all of the ingredients on the ingredients list.

Step 2 – Slice Fruit and Cheese

Horizontal image of a wooden cutting board with basil, peaches, and cheese.

Slices the peaches and mozzarella into pieces that are similar in size and thickness.

Step 3 – Assemble

Horizontal image of a white place with singled peaches, mozzarella cheese, and whole basil leaves on a blue surface.

Layer a slice of peach, then slice of mozzarella, and then a basil leaf on a small salad plate. Repeat this process until you’ve used half of the ingredients.

Repeat this again with remaining ingredients on a second small salad plate.

Step 4 – Dress Salad and Serve

Horizontal top-down image of a shingled stone fruit, basil, and mozzarella dish on a blue surface.

Drizzle the salads evenly with balsamic vinegar and honey.

Sprinkle evenly with salt and pepper. Serve immediately.

Fresh Ingredients Make the Best Recipe

When it comes to making this salad, you have to focus on selecting the freshest ingredients possible, at the peak of ripeness.

Since you’re working with only has a handful of ingredients, those have to shine. Make sure the peaches are perfectly ripe, with just a little bit of give when you gently squeeze them.

Horizontal image of a white plate with a shingled fruit and herb dish on a napkin next to various ingredients and forks.

Pick a ball of fresh mozzarella that’s high in quality so you can really highlight its subtle flavor.

Finally, make sure those basil leaves are full and bright, not wilted. This is a great way to use up any fresh basil you have growing in your garden as well. Want to grow your own? Check out these tips on our sister site, Gardener’s Path.

For other salads that are excellent for eating this summer season, check out the recipes below:

Will you eat this peach caprese salad for dinner, or as an opener for a grilled summer meal? Tell us in the comments below, and be sure to rate the recipe after you’ve tried it as well!

Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on May 19, 2016. Last updated: August 13, 2019 at 14:34 pm. With additional writing and editing by Meghan Yager and Allison Sidhu.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

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About Shanna Mallon

Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home,, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.

13 thoughts on “Lighten Up Your Summer Dinner with a Fresh Peach Caprese Salad”

  1. Lovely. I’m happy for you that you’re experiencing this opening to freedom and purpose and awakening to light. I am walking a dark path at the moment myself but am inspired and hopeful for my own light soon.

    • I hope that for you, too! “One little spark when all is night proves there is such a thing as light.”

  2. I’m reading this and can taste a bit of the joy you describe. I’m so glad you’ve found it, and as you’ve found it, found more and more of His unending love.

  3. I just read your post and immediately went and read Lanier’s. I can not fully explain to you how grateful I am for such a gift.
    Being brought up a Christian ; but with an image of a Love that is not what I found today; of outward manifestations of discipline and of a severity that made me miss the most important Love of all. Even worse; question it. I longed for His love for a long time……the freedom only He can give. To know such Love.
    Experiencing Joy ….in Him again ; and knowing all the time I was not alone; all my mistakes He will help me place in order. Thank Him that I read this today. Nothing happens without his knowledge.
    God bless you and your family immensely.

    • Sari, I can’t thank you enough for this comment or for how it’s encouraged me. When I wrote this post, it felt close to my heart and, also, like it was something I needed to say, to offer up as what I could give and to trust God to do something with it. Your words show me some of that something. I pray greater and great joy fills you in the days ahead. I believe it will! -s

  4. Lady, I’ve been thinking about this post ever since I read it a couple weeks ago. It is stunning. I feel God is doing a great work in revealing himself as the deepest and purest source of love and what limitations and strictness and rules we put on him are being stripped away. What remains is a pure, deep, real understanding of God. There’s freedom, joy, and life in that. That is the sort of God I believe in. Anyways, I could go on and on but really I just came here to say thank you for putting your heart out there. What a stunning reflection of God you are.

    • Ashley! Thank you for coming back to say so! I am ever grateful for your insight and encouragement and for how I see His beauty in you. xx

  5. I have no words but to say thanks for this wonderful post!
    It seems that each and every word is written with love and passion!

  6. Peach season has finally hit us in central Washington, and we have been LOVING all things peach (including trying savory twists with basil and goat cheese!)! We’ll have to add this to the list!

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