The end of summer is prime stone fruit season. I just love a good, ripe peach that you can eat straight from the grocery store or farmer’s market. Today I’m sharing an easy peach caprese salad you can pull together in minutes.
This peach caprese salad is from the Magnolia Table Volume 1 cookbook, and was the first recipe I tried from Joanna Gaines. It’s an easy weeknight salad as a side for a family, or as the main dish for two people. You can also throw this together for an easy lunch, too!
It’s super simple, with a few fresh ingredients, and you can use the extra dressing later in the week for another salad.
Easy Peach Caprese Salad
- ½ cup white balsamic vinegar
- ¼ cup extra virgin olive oil
- 4 peaches
- 2 4 oz balls of water-packed fresh mozzarella
- 10 fresh basil leaves, torn
- 1 tsp flaky salt
- 1 tsp fresh ground pepper
- In a screw top or dressing jar, combine the vinegar and oil. Shake well, and refrigerate until well chilled. (Dressing can be made ahead and stored in the refrigerator up to 1 week.)
- Remove the pits from the peaches and cut them into ½-inch thick slices or wedges.
- Drain the mozzarella and pat it dry. Using a knife, cut it into ¼-inch thick slices.
- On a serving platter, arrange peaches and mozzarella. Scatter torn basil leaves on top, then drizzle with dressing and finish with salt and pepper. Serve immediately.
P.S. If you’d like to shop my plates and outdoor tableware, you can see everything in this post, or shop below.