Peach Caprese Salad with Balsamic Glaze

Summer produce always inspires me. This year, my peach caprese salad with balsamic glaze is a true star. Imagine sweet, sun-ripened peaches meeting creamy mozzarella. Fresh basil adds its lovely perfume. It’s a symphony of flavors and textures. This dish feels so elegant. Yet, it’s incredibly simple to make.

I love this salad for lunch. It also makes a stunning appetizer. Serve it alongside grilled chicken or fish. This recipe truly celebrates the best of summer. Its simple beauty impresses everyone. Busy weeknights become a little more special. It’s a true crowd-pleaser.

Why I Love This Recipe

This Peach Caprese Salad with Balsamic Glaze is a fantastic weeknight meal. It comes together so fast. You barely need to cook anything. The taste is just unbeatable. Sweet peaches, creamy mozzarella, and that tangy glaze are a dream team. It works as a light lunch. It also shines as an impressive appetizer. This salad is a true summer essential for me.

Peach Caprese Salad with Balsamic Glaze Ingredients

The pure magic of this Peach Caprese Salad with Balsamic Glaze truly shines. It’s all about simple, quality ingredients. It’s a beautiful celebration of summer’s best flavors, coming together effortlessly.

• Yellow Peaches: They give us that sweet, juicy base. This fruit pairs so well with savory notes.
• Heirloom Tomatoes: These offer a rich, slightly acidic taste. They also provide lovely color contrast.
• Fresh Mozzarella: Its creamy, mild taste is key. The soft texture completes the Caprese experience.
• Basil Leaves: These add a fresh, aromatic touch. Their peppery notes tie everything together.
• Balsamic Vinegar & Honey: These form a luscious glaze. It’s both sweet and tangy for the salad.
• Olive Oil: A drizzle adds richness. It helps blend all the flavors beautifully.
• Sweet Corn (Optional): This adds a delightful pop. It brings a lovely sweetness and crunch too.
• Salt & Black Pepper: Always essential. They enhance all the other flavors perfectly.

Substitutions and Tips:

For a richer glaze, try brown sugar instead of honey. Make sure your balsamic glaze cools enough. A watery glaze won’t be as perfect. The corn is optional but adds great texture. If peaches aren’t available, nectarines or ripe plums are wonderful alternatives. Toasted pine nuts add another layer of flavor.

How to Make Peach Caprese Salad with Balsamic Glaze

Step 1: Prepare the Corn (if using)

If you want to add sweet corn, heat one tablespoon of olive oil. Do this in a skillet over medium heat. Add your sliced corn kernels. Season them well with kosher salt and black pepper. Cook, stirring sometimes. You want the corn tender and golden brown. This usually takes about 5 minutes. Then, remove the corn from the skillet. Let it cool a bit.

Step 2: Make the Balsamic Glaze

Let’s make that delicious balsamic glaze. Combine one cup of balsamic vinegar and one to two tablespoons of honey. Pour them into a small saucepan. Put the pan over medium-high heat. Bring the mixture to a boil. Once it boils, lower the heat right away. Let the glaze simmer gently. Do this for 12 to 15 minutes. It’s ready when it coats a spoon. Remove it from the heat. Let the glaze cool completely. It will get thicker as it cools.

Step 3: Assemble the Salad

Now, we assemble this lovely Peach Caprese Salad with Balsamic Glaze. Get a platter or individual plates. Artfully arrange the sliced peaches, tomatoes, and mozzarella. Tuck fresh basil leaves between them. This adds aroma and flavor. If you cooked corn, sprinkle it over the top now.

Step 4: Finish and Serve

Let’s finish this delightful summer salad. Drizzle some extra virgin olive oil over everything. Then, generously drizzle your cooled balsamic glaze. Add a pinch of flaky sea salt. Grind some black pepper on top. Serve it right away. Enjoy the fresh, vibrant tastes.

How to Store Peach Caprese Salad with Balsamic Glaze

Leftover Peach Caprese Salad with Balsamic Glaze is best if stored unassembled. Keep the glaze separate, too. Store any extra sliced peaches, tomatoes, and mozzarella in a container. Seal it tightly. Keep it in the refrigerator for one to two days. Your balsamic glaze can live in a sealed container. Store it at room temperature for up to two weeks. Don’t store the fully assembled salad. The ingredients can get watery fast. They lose their crispness.

Tips for Success

• Use ripe peaches. Avoid ones that are too soft for the best texture.
• Get fresh mozzarella. Quality cheese adds great creaminess to the salad.
• Taste your balsamic glaze. Adjust sweetness with honey if needed.
• Don’t skip the flaky sea salt. It really makes a difference.
• Let the salad rest. A 10-minute wait boosts the flavor nicely.

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Kitchen Tools You’ll Need

• A sharp knife is key. Use it for slicing fruits and cheese.
• You’ll need a reliable cutting board.
• A small saucepan is essential for the balsamic glaze.
• Have a nice serving platter or plates ready.
• Don’t forget measuring cups and spoons.
• A skillet is useful if you add corn.

Serving Suggestions

• Serve your Peach Caprese Salad with Balsamic Glaze. Pair it with grilled chicken or fish. It’s also perfect with a light pasta dish.
• A crisp white wine complements this salad beautifully. Try Sauvignon Blanc or Pinot Grigio.
• Garnish with more fresh basil leaves. Toasted nuts also add a nice crunch.
• A final drizzle of quality extra virgin olive oil boosts richness.

Frequently Asked Questions

Can I make the Peach Caprese Salad with Balsamic Glaze ahead of time?

This salad is best assembled just before serving. You can prep components ahead, though. Slice the peaches and tomatoes. Make the balsamic glaze a day ahead. Store them separately. Use airtight containers in the fridge. Assemble right before you eat.

What kind of mozzarella is best for this salad?

Fresh mozzarella is ideal for this Peach Caprese Salad with Balsamic Glaze. Look for balls packed in water. Their soft, creamy texture is key. It pairs so well with sweet peaches. Avoid pre-shredded options. They don’t offer the same creaminess.

Can I substitute the peaches in this salad?

Yes, you can! If peaches aren’t available, try ripe nectarines. Firm, ripe plums also work. The goal is fruit that’s sweet and a little tart. Select fruit with a texture that holds up when sliced.

How do I know when the balsamic glaze is thick enough?

The balsamic glaze is ready when it coats the back of a spoon. It should have a syrupy look. Remember it thickens more as it cools. Don’t reduce it too much on the stove. It could become too solid.

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