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Peach tomato caprese salad for summer gatherings — quick 20-minute recipe Pinterest recipe pin

Peach Tomato Caprese Salad with Lemon-Pesto Vinaigrette

A fresh summer salad of sliced peaches, thick tomatoes, and fresh mozzarella tossed with a lemon-pesto vinaigrette and finished with balsamic glaze for bright, balanced flavor.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 3 medium ripe peaches washed and sliced 1/4-inch thick
  • 2 large ripe tomatoes beefsteak or heirloom, sliced 1/4-inch thick
  • 8 ounces fresh mozzarella ball torn or sliced
  • 1/2 cup fresh basil leaves plus extra for garnish
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon prepared basil pesto
  • 1 teaspoon honey
  • 1/2 teaspoon kosher salt divided
  • Freshly ground black pepper to taste
  • 1 teaspoon balsamic glaze store-bought for finishing
  • Flaky sea salt for finishing
Optional additions
  • 2 tablespoons toasted pine nuts optional
  • Pinch red-pepper flakes optional

Equipment

  • 1 12-inch rimmed baking sheet or tray
  • 1 Sharp chef's knife
  • 1 Small bowl or jar for vinaigrette
  • 1 Serving platter or large shallow bowl

Method
 

Prepare the fruit
  1. Arrange peach and tomato slices in a single layer on a rimmed baking sheet and sprinkle evenly with 1/2 teaspoon kosher salt; let sit 10–15 minutes to draw out excess moisture, then blot gently with paper towels.
Make the vinaigrette
  1. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, prepared basil pesto, honey, and a pinch of black pepper until combined; taste and adjust seasoning.
Assemble the salad
  1. On a serving platter, alternate peach and tomato slices, tucking torn mozzarella and basil leaves between them; drizzle about half the vinaigrette over the arranged salad.
Finish and serve
  1. Drizzle 1 teaspoon balsamic glaze across the top, sprinkle with flaky sea salt and extra basil, scatter toasted pine nuts or red-pepper flakes if using, and serve within 20 minutes for best texture.

Notes

Salt and drain fruit for 10–15 minutes to prevent a watery salad; blot slices dry before assembling. Vinaigrette can be made a day ahead and whisked before use. If using burrata, add it at the last moment. This salad does not freeze well.