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


add a comment

  1. Helen

    August 4th, 2016 at 10:26 am

    Sounds delicious!

    XO Helen @

  2. friday, i’m in love

    August 5th, 2016 at 10:05 am

    […] on a classic: peach caprese. This has hot summer night written all over it. (and would be a great appetizer for anyone I know […]

  3. Anna Oates

    August 6th, 2016 at 7:39 pm

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

  4. Kate

    August 15th, 2016 at 9:36 am

    I know, me too! It makes so much sense once you try it 🙂

  5. Weekend Wrap Up 8.8 | ebb + flow

    August 8th, 2016 at 6:01 pm

    […] Gimme dat. […]

  6. | desejos de verão | – portas basculantes

    August 17th, 2016 at 4:19 am

    […] imagens e receita em Wit&Delight […]

  7. Michelle

    August 29th, 2016 at 3:39 am

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

  8. Nicole

    August 16th, 2019 at 8:48 pm

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

  9. Olivia Ellett

    August 17th, 2019 at 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!

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