Peach Caprese Salad Recipe For National Peach Month - The Nibble Webzine Of Food Adventures Peach Caprese Salad Recipe For National Peach Month
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Peach Caprese Salad Recipe For National Peach Month

Peach Or Nectarine Caprese Salad Recipe
[1] A twist on the Caprese salad, adding peaches or nectarines plus enough arugula to make it a green salad fusion. The recipe is below (photo © Colavita Recipes).

Peach Caprese Salad With Bocconcini Mozzarella
[2] A creative idea: use bite-size mozzarella balls (bocconcini) instead of sliced mozzarella (photo © Fruits From Chile).

Peach Or Nectarine Caprese Salad Recipe
[3] A minimalist, fruit-centric peach Caprese (photo © Good Eggs).


August is National Peach Month, celebrating the juicy stone fruit* that is one of America’s Top 10 favorites. In the U.S., the peach season begins in June and lasts until the end of August. August is when the peaches are at their peak—so gather ye peaches as ye may.

You could bake a peach pie or one of the other peach recipes below, but how about this easy Peach and Tomato Caprese Salad?

A spin on the traditional Caprese, the peaches are a sweet complement to summer tomatoes. You can substitute nectarines for the peaches.

Thanks to Colavita for the recipe.

> Here’s more about stone fruits, also known as drupes.

> You can make your own balsamic glaze from balsamic vinegar.

> Caprese salad history.

> More Caprese recipes.

This salad can be a first course or a lunch salad.

  • 3 ripe peaches (you can substitute nectarines or use both!)
  • 3 large ripe tomatoes (ideally an heirloom variety)
  • 1 pound fresh mozzarella
  • 3 ounces fresh baby arugula
  • 1 ounces blackberries
  • 2 tablespoons Colavita Extra Virgin Olive Oil
  • 2 tablespoon Colavita Balsamic Glaze
  • ½ teaspoon sea salt, divided
  • 10-12 small basil leaves (rip larger leaves in half or thirds)
  • Optional garnish: shavings of Parmesan cheese

    1. PREPARE the fruit. Cut the tomatoes lengthwise into large rounds about ¼” thick. Slice the peaches or nectarines into segments, discarding the pit.

    2. SLICE the mozzarella cheese into rounds about ⅛” thick.

    3. PLACE a circle of tomato slices onto a large serving platter. Season with 1/4 teaspoon sea salt. Layer the slices of mozzarella cheese on top of the tomatoes. Place the peach or nectarine slices on top of the cheese.

    4. MOUND the arugula in the middle of the circle of fruit. Sprinkle the blackberries onto the arugula. Sprinkle the arugula and blackberries with the remaining salt.

    5. SHAVE the Parmesan cheese with a potato peeler and distribute the shavings on top of the arugula and blackberries.

    6. DRIZZLE the entire platter with the olive oil, then drizzle with the balsamic glaze. Scatter the basil leaves throughout. Serve!


    *Common stone fruits include the apricot, cherry, damson, nectarine, peach, plum, and hybrids like apriums, plumcots, and pluots. Here’s more information about stone fruits and other drupes.




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