Dinner/ Lunch/ Snacks & Appetizers

Peach Caprese Salad

This post is sponsored by Real California Milk but all opinions are my own.

Nothing says end of summer like fresh peaches! This ripe, juicy, sweet fruit puts a spin on a classically delicious caprese salad. The creamy mozzarella, sweet baby basil leaves and ripe tomatoes are the perfect compliment to one of summer’s best fruits!

Obviously, food taste it’s absolute best when it’s in season so make this at the peak of summer when the tomatoes and peaches are amazing. Fortunately… mozzarella is always in season! And it rounds out these fruits helping to make this a balanced salad with protein.

This is also a summer favorite because who the hell wants to turn the stove or oven on in the heat?! (even though I live on the coast and can’t really complain about any weather) 🙂

I’m not a total California hippie… but I am a little granola. I have always loved to use local fruits and vegetables when I can. I’m very proud to say this whole meal is local. How cool is that?

Have you ever seen the Real California Milk sticker on dairy products in the supermarket? It means that the dairy comes straight from farms in this beautiful state. I’ve always known I can get local produce from stores and farmer’s markets, but it’s so great to know that I can find local cheeses in many of the grocery stores in my neighborhood. Look for products with the Real California Milk seal, which means it is made with milk from California dairy families. 

Like all of my recipes, this is super adaptable. I used peaches here because they are an awesome summertime fruit, but you can switch it up and maybe try cantaloupe. That’d be tasty! You can make this little salad into a portable appetizer and put it on crostini. Then if you want to slather on some creamy cottage cheese instead of mozzarella… that’s be funky and delicious! Or, you stick with the classic caprese salad and just use this recipe as a guideline. Feel free to use it how you’d like 🙂 

You can totally turn this into finger food too! Skewer chunks of mozzarella, peaches, one basil leaf and a cherry tomato on a fun toothpick and you’ve got yourself an appetizer. 

I keep it super clean with just a drizzle of olive oil but a vinaigrette would be awesome over this as well.

This makes a decent size main salad or plenty for a side with dinner but feel free to halve the recipe. I would just save the extra 8 oz of fresh mozzarella for Lightened Up Chicken Parmesan later in the week.

Quick tip: to make slicing mozzarella easier (if you don’t have a fancy cheese knife), throw the mozzarella in the freezer for 15-30 minutes before slicing… it’ll slightly firm up this soft, delicious, fresh cheese. Then after a slice or two, wipe of the knife with a paper towel so the knife continues to easily go through the cheese. Fingers crossed for pretty cheese slices. 

Peach Caprese Salad

Print Recipe
By Serves: 6-8 Prep Time: 10 minutes


  • 3-4 ripe tomatoes, sliced
  • 16 oz Real California Milk fresh mozzarella cheese, sliced
  • 1 bunch basil, stems removed
  • 2 ripe peaches, thinly sliced
  • 2 tbsp extra virgin olive oil
  • salt & freshly ground black pepper



This is all about assembly. Grab a nice serving platter. Start with the sliced tomatoes. Season them lightly with salt and arrange them on the platter.


Intermix the fresh mozzarella cheese slices throughout the tomatoes.


Next comes the sliced peaches. Set the peach slices throughout the mix.


Using one basil leaf at a time, tuck them in throughout the tomatoes, mozzarella and peaches. (For me, this is basically a little organizing of all the ingredients until it sits in a way that I think looks good. Feel free to take as long or as little time on beautifying it as you’d like.)


Drizzle the extra virgin olive oil over the top of your beautiful creation.


Lastly, season with freshly ground black pepper and enjoy!


Freezing the fresh mozzarella for just 15-30 minutes before slicing will make it a bit easier to slice without it clumping.

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