You know what I’m obsessed with lately? Heirloom tomato salad – especially in the summer, with peaches and mozzarella!
Summer is the perfect time of year for heirloom tomatoes, because the tomatoes are so juicy and flavorful right now! I love buying them at the farmer’s market when I can. They’re also available at most grocery stores, too.
I firmly believe Caprese salads are a summer staple. To really amp things up, this version of Caprese salad has some late summer peaches in the mix as well. Plus, flavorful herbs, creamy mozzarella, and a bright vinaigrette to tie it all together.
Want to save this post?
Enter your email below and get it sent straight to your inbox. Plus, I'll send you great content every week!
Heirloom Tomato & Peach Caprese Salad
This fresh and colorful salad makes a gorgeous side dish. Or, make it a full meal with crusty bread and some protein on top. I love it with grilled chicken!
This caprese salad is bursting with sweet peaches, ripe tomatoes, and creamy soft cheese. It doesn’t get any more refreshing than this. 🙂
Plus, it’s a super easy dish to throw together. All you have to do is slice up the ingredients and whisk together the dressing. Easy peasy!
If you want, you can even grill the peaches for an even more summery, lightly smoky flavor.
Making this salad is easy as can be. Here’s what you’re working with:
- heirloom tomatoes (I love this type of tomato in particular, because its grown for its flavor. But you can use any type of tomato you like!)
- peaches (Peaches can usually be found year-round, but their peak season is summer: May through September. Be sure the peaches you use are ripe! You can tell by gently squeezing them. If there’s a little give, they’re ready to eat. Be careful when squeezing them, though, as peaches can bruise easily!)
- fresh mozzarella (Fresh, soft mozzarella is traditional for caprese salad. But you can also use burrata for extra creaminess if you’d like!)
- fresh basil (I highly recommend using fresh basil here, like in a typical caprese salad. But you can use dried if you’re in a pinch.)
And for the dressing:
- olive oil
- balsamic vinegar
How to Make Peach & Heirloom Tomato Caprese Salad
Simply chop your tomatoes and peaches, then arrange them on a platter or toss them in a bowl with your basil, sliced fresh mozzarella, and optional shallots or red onions. (It’s basically summer on a plate!)
To make the dressing, stir together some olive oil, balsamic vinegar, garlic, and a little salt and pepper et voila! You are ready to eat. I love how all the flavors compliment each other so well.
If you’d like to make this a full meal, simply add some protein, like I mentioned. Grilled chicken or salmon pair beautifully with this dish. It’s also great with crusty bread on the side, or you can turn it into a grain salad bowl by throwing some barley or farro on top.
Heirloom Tomato Salad Recipe Variations
Like with many salads, this particular recipe can be tweaked to fit your tastes and what you have on hand. For example, you might want to make a different dressing depending on which vinegars, olive oils, and herbs you already have.
If you don’t have peaches, you can definitely make this recipe without them – it’ll just be more of a classic Caprese salad. Nothing wrong with that!
I also recommend using fresh herbs, if possible. But if you only have dried herbs, those work just fine!
I hope this recipe will inspire you to enjoy some end of summer produce! I’m heading to the beach this weekend with friends for one last summer hurrah and you better believe I’ll be stopping at a farm stand on the way back for some end of summer peaches and tomatoes. My fave!
You’ll find the full heirloom tomato & peach caprese salad recipe at the bottom of this post. Let me know how you liked it in the comments, or by tagging me @fANNEtasticfood on social media!
What’s your favorite summer salad?
Here are some more late summer-y recipes from the blog you might enjoy:
- Grilled Steak and Strawberry Salad with Strawberry Vinaigrette
- Honey Lime Chicken with Grilled Peach and Corn Salad
- White Bean & Cabbage Slaw with Apples & Cider Vinaigrette
- Shrimp, Cucumber, and Feta Orzo Salad
- Sesame Shrimp and Watermelon Salad
- About 2 lb heirloom tomatoes, sliced
- 2-3 ripe peaches, pitted and sliced
- 1/3 cup thinly sliced shallot and/or red onion
- 8 oz fresh mozzarella, sliced
- 1/3 cup packed fresh basil
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 clove garlic, crushed or grated
- salt & pepper, to taste
- Arrange the tomatoes, peaches, shallots, mozzarella, and basil on a large platter or toss together in a bowl.
- In a separate smaller bowl, stir together the olive oil, balsamic vinegar, garlic, and a pinch each of salt and pepper.
- Drizzle the dressing over the salad; if desired, serve alongside grilled chicken or salmon and a hunk of crusty bread.