Life’s a Peach: An Update on The Classic Caprese

Food & Entertainment

Peach Caprese Salad — Wit & Delight

I never met a caprese salad I didn’t like. With tomato season in full swing and backyard full of basil, it’s a kitchen staple right now. Alas, what if you can have too much of a good thing (or maybe you simply run out of garden tomatoes)? That’s where this recipe comes in.

Peach Caprese Salad — Wit & Delight

Peaches. Who would have thought they would be a delicious substitute for garden tomatoes? Turns out, this puts caprese salad on a whole new playing field. Sweet and a bit tangy; not too juicy but not exactly dry with tropical and aromatic notes… I’d quite honestly take the perfectly ripe peach over a piece of chocolate cake any day. The reason? There’s only a couple times a year a peach will taste this perfect.

Peach Caprese Salad — Wit & Delight

This recipe combines the ingredients you’d expect from a traditional caprese, while swapping out the tomato for a ripe peach and adding a little prosciutto to bring out the flavors of the peach. My favorite way to plate this dish is to layer as many slices on a big cutting board!

Peach Caprese Salad — Wit & Delight

The flavors are truly tied together by a bright and acidic balsamic reduction, just sticky enough to act like a syrup. You really run the gamut of flavors in this summery dish!

Peach Caprese Salad — Wit & Delight

Peach Caprese Salad

By Wit & Delight

Prep time: 10 minutes
Yield: 4 serving


8 Ripe Peaches
2 cups Balsamic Vinegar
2 cups Fresh Basil
12 oz Fresh Mozzarella, Thinly Sliced
3-6 oz Prosciutto
Maldon Salt
Fresh Ground Pepper
Olive Oil


Measure balsamic vinegar and pour into a small saucepan. Bring to a gentle boil over low heat. Heat until reduced to a thick glaze (resembling maple syrup). This will take about 15 minutes. Turn off heat and let the reduction cool to room temperature.

To assemble the salad, cut the peaches into thick slices (be sure to cut around the pit!) Arrange on a large cutting board, alternating with the mozzarella slices, basil leaves, and a slice of prosciutto cut into 2″ pieces.

Drizzle the balsamic reduction over assembled salad, followed by a thin stream of olive oil over the salad. Finally, sprinkle on salt and pepper.


Photography by 2nd Truth

BY Kate Arends - August 3, 2016

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August 4, 2016 10:26 am

Sounds delicious!

XO Helen @

August 6, 2016 7:39 pm

I would have never thought of this because of the peach/cheese pairing, but it looks phenomenal!

August 29, 2016 3:39 am

Try this with mint instead of basil … Trust me!!

August 16, 2019 8:48 pm

Do you think this would also work with a Brie or goat cheese as an alternative?

Olivia Ellett
August 17, 2019 6:40 pm

WOW! everything about this works! the cheese balances out the acid, the saltiness of the Prosciutto balances out the sweetness, and basil ties all the ingredients together. when you take a bite, the creamy fresh mozzarella melts in mouth while the fresh nectar of the peach dances . overall 10 out of 10, and would definitely recommend!

August 31, 2020 8:29 am

Wasn’t sure about this when first saw it but it is delicious! Sweet and salty – our guests loved it. Will be making again. It looks so pretty too.

September 10, 2020 4:04 pm

This looks so good! What a fun dish to share with company! I’ve never thought to put those flavors together!

September 10, 2020 4:05 pm

Thanks for sharing! How far ahead of time can I make it?

August 9, 2021 2:32 pm

Das sieht wirklich sehr schmackhaft aus.
Da ich Vegetarierin bin frage ich mich, wie man den Prosciutto als salzige Komponente ersetzen könnte. Hat jemand eine Idee?

August 17, 2021 2:29 pm

This looks so good! Can I use bacon instead?

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