Peach Tomato Caprese

Peach Tomato Caprese Salads all summer long. That’s the name of the game!

Peach Tomato Caprese from www.whatsgabycooking.com (@whatsgabycookin)

I think we’ve all probably had a caprese by now right? It’s the most epic combo of juicy ripe tomatoes and soft fresh mozzarella. Match made in heaven. But add some perfectly ripe summer peaches to the mix and it takes things up a notch!! Hello Peach Tomato Caprese!

And let’s just take a moment to discuss how you should be picking peaches. In my book, it’s the same way as an avocado. I tend to buy them a few days ahead of when I actually need them. That way I can buy them when they are still pretty hard, and then let ripen on my own kitchen counter. This way ensures that they aren’t getting manhandled at the market by dozens of other humans! And you want to eat them just when they become a little soft with some give! Too much give means it’s almost gone too far – so check on the regular and make this salad.

I feel like this Peach Tomato Caprese is without a doubt the right move this Father’s Day weekend!

Peach Tomato Caprese from www.whatsgabycooking.com (@whatsgabycookin)

Peach Tomato Caprese

Peach Tomato Caprese

Ingredients

  • 1/4 cup red onion, sliced
  • 4 ripe peaches or nectarines, pitted and sliced
  • 3 cups heirloom cherry tomatoes, halved
  • 1 cup baby mozzarella balls, halved
  • Baby Basil leaves
  • Maldon salt & freshly cracked black pepper to taste
  • For the dressing
  • 2 tablespoons red wine vinegar
  • 1 lemon, juiced
  • 1/4 cup olive oil
  • Kosher salt & freshly cracked black pepper to taste

Instructions

  1. Combine the ingredients for the salad on a large serving platter.
  2. Whisk the ingredients for the vinaigrette together. Drizzle over the top and serve.
https://whatsgabycooking.com/peach-tomato-caprese/

Need a few more ideas on what to do with all the summer peaches that are about to take over the farmers market – here you go!

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17 Comments

  1. This salad looks so scrumptious. I think I’m going to try this recipe, but instead of mozzarella cheese, I’ll use burrata. Tearing it up and arranging it over this peach and tomato salad must be absolutely fantastic. Thanks for the inspiration, Gaby!
    Love your cookbook by the way

  2. I have always been afraid of putting fruit in caprese. I think I might have to try it for this one! thanks for sharing!

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