This easy Peach Tomato Caprese Salad takes less than 30 minutes and makes a beautiful side dish, appetizer, or even light meal! The recipe features fresh Mozzarella cheese, balsamic glaze, olive oil, and fresh basil. Serve this as is, or with crackers, fresh bread, or even avocado!
Wash peaches really well with warm running water to remove any dirt or debris. You don't need to peel the peaches.
Hold the peach down on a counter (not in the air) and use a small knife to cut down into the flesh until it hits the pit (starting at the top of the stem where the natural indent is). Continue to cut all the way around until it reaches the other side. Set aside the knife.
Hold each half of the peach with your hands and move each half away from each other gently, twisting, until the 2 halves are separated. One of the halves will have a pit attached to its center - remove it with your fingers, using small motions. This is why you want peaches that are somewhat soft.
Peaches are soft, so you don't need a super sharp knife. Be careful and don't cut yourself. Don't cut peaches while holding them in the air. Hold them down steady on a counter with one hand, and use the knife in the other hand. Be aware of your fingers and don't' cut yourself.
Once you have 2 pitted peach halves, slice each half into rounds. Some rounds will have a hole in the middle.
Prepare tomatoes and Mozzarella
Slice tomatoes into rounds.
Slice fresh Mozzarella cheese into rounds.
Layer rounds of salad ingredients into stacks on a plate. For example, layer the tomato slice first, top with a mozzarella slice, then with the peach slice, then with another mozzarella round, then another peach round slice, another mozzarella slice, and top with a tomato round. Or, make a smaller stack.
Pour a small amount of balsamic glaze from the top of the stack so that it flows down. Do not overdo it.
Pour a small amount of extra virgin olive oil at the base of the stack.
Top the stack with fresh basil leaves. Layer fresh basil leaves around the stack.
Here are your options for balsamic glaze:
Use store-purchased balsamic glaze. It is usually sold in the same aisle as regular balsamic vinegar and/or olive oil
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. Consistency should be thick enough to coat the back of the spoon but should not be overly thick.
Drizzle with a very high-quality 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. Just use it as is. And, you don't need to use much.
Or, use your favorite balsamic vinaigrette-based salad dressing.
Note about yellow peaches. Make sure to purchase yellow peaches (not white) as they make a beautiful presentation. Choose peaches that have a soft texture (but not mushy) - peaches should be soft and have some give to them. If peaches are too hard, they will be difficult to slice. Wash peaches really well with warm running water to remove any dirt or debris.
Quantity of peaches and apples. While I suggest 3 medium-size peaches and 3 large tomatoes, feel free to double the recipe!