Fresh Peach Caprese

There is only one authentic Insalata Caprese and it originated in Capri, Italy. Traditionally, tomatoes are used in the infamous dish.

Since it is peach season and I have an abundance of the fruit, I thought this would be a delicious twist on a classic. I swapped out the tomatoes for peaches and in place of the red balsamic I used a Sicilian white lemon balsamic. If you have a profusion of peaches you may also enjoy a refreshing Bellini
with a small bite of peach and prosciutto bruschetta, and if you’re in the mood for something sweet, a slice of peach crostata or a frozen peach creamsicle might hit the spot.




  • Peaches and/or nectarines, peeled, sliced
  • Fresh mozzarella, sliced
  • Extra-virgin olive oil (Delicate)
  • White balsamic vinegar
  • Fresh basil, julienne
  • Sea salt, course
  • Black pepper, freshly ground
  1. Place the peaches and the mozzarella in a shallow bowl and drizzle with olive oil and balsamic. Scatter the basil over the fruit and cheese. Season with a bit of salt and a few grinds of pepper.


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