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Peach Tomato Caprese — Fresh Summer Salad with Lemon-Basil Pesto Vinaigrette Pinterest recipe pin

Peach Tomato Caprese Salad with Lemon-Basil Pesto Vinaigrette

A fresh summer twist on Caprese featuring peaches, thick tomato and mozzarella slices, a lemon-basil pesto vinaigrette, and a balsamic reduction for glossy finish.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 servings
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 3 medium peaches slightly firm, sliced into 1/3-inch wedges
  • 2 large beefsteak or heirloom tomatoes sliced into 1/3-inch rounds
  • 12 ounces fresh mozzarella sliced into 1/3-inch rounds or torn into pieces
  • 1/2 cup packed fresh basil leaves plus extra whole leaves for garnish
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons toasted pine nuts or slivered almonds
  • 2 tablespoons grated Parmesan cheese
  • 1 clove garlic roughly chopped
  • 3/4 cup balsamic vinegar for reduction or 3–4 tablespoons store-bought balsamic glaze
  • Salt and freshly ground black pepper
  • Flaky sea salt for finishing
Optional additions
  • 2 ounces thinly sliced smoked turkey or roasted chicken optional
  • 1 small jalapeño thinly sliced (optional)

Equipment

  • 1 Large cutting board and sharp chef’s knife
  • 1 Small saucepan for balsamic reduction
  • 1 Small blender or food processor for the vinaigrette
  • 1 Large serving platter or shallow bowl

Method
 

Prepare fruit and cheese
  1. Rinse peaches and tomatoes and pat dry. Slice peaches into 1/3-inch wedges and tomatoes into 1/3-inch rounds. Lightly salt the tomato slices, let sit 5 minutes, then blot with a paper towel to remove excess moisture.
  2. Slice or tear the mozzarella into 1/3-inch pieces and keep chilled until assembly.
Make lemon-basil pesto vinaigrette
  1. In a small blender or food processor combine 1/2 cup basil, toasted pine nuts, Parmesan, garlic, lemon juice, and 1/3 cup olive oil; pulse until slightly coarse. Season with salt and pepper to taste and transfer to a bowl.
Make balsamic reduction
  1. Pour 3/4 cup balsamic vinegar into a small saucepan and simmer gently over medium-low heat until reduced to about 1/4 cup, 10–12 minutes. Cool to thicken; alternatively use store-bought glaze sparingly.
Assemble
  1. Arrange alternating slices of peach and tomato on a platter and tuck mozzarella pieces between each. Scatter whole or torn basil leaves over the top.
  2. Spoon about 2 tablespoons of the pesto vinaigrette over the salad, letting it cling to fruit and cheese. Drizzle the balsamic reduction thinly across the top. Finish with freshly ground black pepper and flaky sea salt, and serve within 15–20 minutes.

Notes

Slice peaches and tomatoes about 1/3 inch thick so pieces hold their shape. Make the vinaigrette thicker (pesto-style) to avoid pooling. Store components separately if assembling later; do not freeze the assembled salad.