Peach Caprese Salad

This simple and healthy Peach Caprese Salad includes all the classic ingredients like cherry tomatoes, mozzarella cheese, and balsamic glaze. I’ve also added prosciutto (or bacon as an alternative), fresh cherries, and toasted pine nuts. It’s the perfect summer salad that will add so much flavor and color to any menu!

Course Salad

Cuisine Italian, Mediterranean

Keyword peach caprese salad

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 452kcal

Author Julia

Ingredients

Ingredients you need to cook

3 oz prosciutto
⅓ cup pine nuts

Salad ingredients

2 yellow peaches thinly sliced
2 cups fresh cherries pitted and halved
8 oz red cherry tomatoes or grape tomatoes, halved
8 oz fresh Mozzarella cheese pearls - small balls
fresh basil leaves

Dressing

⅓ cup balsamic glaze or reduction, see note below

US Customary - Metric

Instructions

Cook prosciutto

Preheat the oven to 350 F. Spread Prosciutto in a single layer on a parchment paper-lined baking sheet.
Toast for about 10 minutes or more until crispy. Remove from oven.

Toast pine nuts

Toast pine nuts for about 5 minutes until they turn golden in the preheated oven at 350 F. Watch the nuts carefully as they burn quickly!

Assembly

On a large serving platter, assemble thinly sliced yellow peaches, halved cherries, halved cherry (or grape) tomatoes, and Mozzarella cheese. Top with crispy prosciutto, toasted pine nuts, and fresh basil leaves.
Drizzle the salad with the balsamic glaze.

Notes

Salad dressing options

Homemade balsamic glaze. Make the balsamic glaze by cooking down the balsamic vinegar together with a small amount of honey or brown sugar until the mixture reduces by about half. For example, combine 1 cup of balsamic vinegar + ¼ cup of honey or brown sugar and cook it down. The consistency should be thick enough to coat the back of the spoon but not overly thick.
Use store-purchased balsamic glaze. It is sold in the same aisle as regular balsamic vinegar and/or olive oil. You can also get it on Amazon.
Use an aged balsamic vinegar made in Italy. Aged balsamic vinegar is often sold in specialized stores or sections of foreign foods at some grocery stores. It has a thick, syrupy consistency, different from regular balsamic vinegar. It's pricey but so worth it. It's sweeter, thicker, and not as acidic as regular balsamic vinegar, and you can use it as is (without cooking down). It should be labeled as Aceto Balsamico I.G.P. or Aceto Balsamico Tradizionale D.O.P.
Or, use your favorite balsamic vinaigrette-based salad dressing.

Nutrition