Fresh Peach Caprese Salad Twist
A refreshing summer salad combining juicy peaches, creamy mozzarella, fragrant basil, and a tangy balsamic drizzle with toasted pine nuts for crunch.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Total Time: 13 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: American
Ingredients
Scale
- 3 ripe but firm fresh peaches, sliced thinly (about ¼ inch thick)
- 8 oz fresh mozzarella (whole milk mozzarella balls or a fresh mozzarella log), sliced about ¼ inch thick
- 1 cup fresh basil leaves, washed and patted dry
- 2 tablespoons extra virgin olive oil
- 1 tablespoon aged balsamic vinegar
- 2 tablespoons toasted pine nuts (optional but recommended)
- Pinch of flaky sea salt
- Freshly ground black pepper to taste
Instructions
- Wash and dry peaches thoroughly. Slice into thin wedges about ¼ inch thick, being careful not to bruise the flesh.
- Drain any excess liquid from the mozzarella and slice into ¼ inch rounds. Pat with a paper towel if too moist.
- Heat a dry skillet over medium heat. Add pine nuts and toast for 2-3 minutes, stirring frequently until golden and fragrant. Remove from heat immediately.
- On a serving platter, alternate slices of peach and mozzarella in a slightly overlapping pattern. Tuck fresh basil leaves between the slices.
- Drizzle olive oil and balsamic vinegar evenly over the salad. Sprinkle toasted pine nuts, flaky sea salt, and freshly ground black pepper on top. Serve immediately.
Notes
Let the salad sit at room temperature for 10 minutes before serving to let flavors meld, but do not wait too long to avoid excess peach juice. Use ripe but firm peaches for best texture. Toast pine nuts carefully to avoid burning. Add basil leaves just before serving to keep them fresh and vibrant.
Nutrition
- Serving Size: Approximately 1 cup
- Calories: 180
- Fat: 12
- Carbohydrates: 12
- Fiber: 2
- Protein: 7
Keywords: peach salad, caprese salad, summer salad, fresh peaches, mozzarella, basil, balsamic vinegar, pine nuts, easy salad recipe