Joanna Gaines Peach Caprese Salad

This sweet, creamy Joanna Gaines Peach Caprese Salad is made with ripe peaches, fresh mozzarella, and ready in just 10 minutes. The juicy fruit paired with the rich balsamic glaze creates an incredibly refreshing bite. I love making this when stone fruit is at its peak.

Why This Classic Works

I initially wondered if swapping tomatoes for peaches would make this too sweet. It turns out the natural acidity of the fruit balances perfectly with the creamy mozzarella.

The real trick is finding peaches that are ripe but still firm enough to slice easily. If they are too soft, the salad becomes a bit messy on the platter.

Joanna Gaines Peach Caprese Salad Ingredients

• 3 ripe peaches, pitted and sliced
• 8 oz fresh mozzarella cheese, sliced or torn
• 1/4 cup fresh basil leaves
• 2 tablespoons extra virgin olive oil
• 2 tablespoons balsamic glaze
• 1/2 teaspoon flaky sea salt
• 1/4 teaspoon freshly ground black pepper

How To Make Joanna Gaines Peach Caprese Salad

1. Prepare The Fruit: Wash, pit, and cut the peaches into thick slices, ensuring they are even for layering.
2. Arrange The Platter: Alternate the peach slices and mozzarella cheese on a large serving dish.
3. Add Fresh Herbs: Scatter the fresh basil leaves evenly over the peaches and cheese.
4. Drizzle And Season: Pour the olive oil and balsamic glaze over the top, then finish with flaky sea salt and black pepper.

Recipe Tips

• Choose firm-ripe peaches: Overly ripe peaches will turn mushy when sliced and mixed with the oil.
• Use high-quality olive oil: Since this recipe has so few ingredients, a good extra virgin olive oil makes a huge difference.
• Keep the cheese cold: Slice the mozzarella right before assembling so it holds its shape on the plate.

What To Serve With Peach Caprese Salad

This refreshing side pairs wonderfully with grilled chicken or a light white fish. You can also serve it alongside some crusty bread to soak up the leftover balsamic and fruit juices.

How To Store

This salad is best enjoyed immediately after assembly. If you have leftovers, store them in an airtight container in the fridge for up to one day, though the basil may wilt slightly.

FAQs

Can I use nectarines instead of peaches?

Yes, nectarines work perfectly and you do not even need to peel them.

Should I peel the peaches?

No, leaving the skin on adds beautiful color and helps the slices hold together.

Can I make this ahead of time?

You can slice the peaches and cheese an hour early, but wait to add the basil, oil, and glaze until right before serving.

Nutrition

• Calories: 210
• Total Fat: 14g
• Saturated Fat: 6g
• Cholesterol: 25mg
• Sodium: 350mg
• Total Carbohydrate: 14g
• Protein: 9g

Try More Recipes:

• Joanna Gaines Pear Bread
• Joanna Gaines Challah Bread
• Joanna Gaines Prosciutto Wrapped Apples

Joanna Gaines Peach Caprese Salad

Recipe by Imen Dridi

Servings

4

servings

Prep time

10

minutes

Total time

10

minutes

Joanna Gaines Peach Caprese Salad combines sweet juicy peaches, creamy mozzarella, and fresh basil in just 10 minutes. This quick, refreshing summer side dish is finished with a rich balsamic glaze, making it an effortless addition to any warm-weather dinner.

Ingredients

• 3 ripe peaches, pitted and sliced

• 8 oz fresh mozzarella cheese, sliced or torn

• 1/4 cup fresh basil leaves

• 2 tablespoons extra virgin olive oil

• 2 tablespoons balsamic glaze

• 1/2 teaspoon flaky sea salt

• 1/4 teaspoon freshly ground black pepper

Directions

• 1. Prepare The Fruit: Wash, pit, and cut the peaches into thick slices, ensuring they are even for layering.
• 2. Arrange The Platter: Alternate the peach slices and mozzarella cheese on a large serving dish.
• 3. Add Fresh Herbs: Scatter the fresh basil leaves evenly over the peaches and cheese.
• 4. Drizzle And Season: Pour the olive oil and balsamic glaze over the top, then finish with flaky sea salt and black pepper.