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Peach and Tomato Caprese Salad

Yields6 ServingsPrep Time15 mins

This Peach and Tomato Caprese Salad takes a summer time twist on the traditional Caprese. We add in ripe summer stone fruit like peaches for a sweet complement to tangy garden tomatoes. This salad makes a great addition to grilled entrees of all kinds. Make the best use of the summer fruit while it’s around!

Peach and Tomato Caprese Salad

 3 ripe peaches (you can also use nectarines)
 3 large ripe tomatoes (feel free to use an heirloom variety)
 1 lb fresh mozzarella
 3 oz fresh baby arugula
 1 oz blackberries
 2 tbsp Colavita Extra Virgin Olive Oil
 2 tbsp Colavita Balsamic Glaze
 ½ tsp salt
 About 10-12 small basil leaves (rip larger leaves in half or thirds)
 Optional: shavings of Parmesan cheese

First prepare the fruit. Cut the tomatoes lengthwise into large rounds about ¼”thick. Cut the peaches or nectarines into segments, discarding the pit.


Slice the mozzarella cheese into rounds about ⅛” thick.


Place a circle of tomato slices onto a large serving platter. Season with ¼ tsp sea salt. Layer slices of mozzarella cheese on top of the tomatoes. Place the peach or nectarine segments on top of the cheese.


Mound the arugula in the middle of the circle of fruit. Sprinkle the blackberries into the arugula. Sprinkle the arugula and blackberries with the remaining salt.


Drizzle the entire platter with the Colavita Olive Oil and drizzle with the Balsamic Glace.


Scatter the basil leaves throughout.



Optional: Create shavings of Parmesan cheese with a potato peeler and distribute them on top of the arugula and blackberries.

Nutrition Facts

Servings 6