Peach season is the best season
August is one of the best months for in season produce. Living in Canada, there are so many incredible fruits and vegetables being grown that are ready for picking and perfect for eating in August; peaches being one of my absolute favourites.
BC peaches are so sweet and the perfect addition to a number of dishes. In this family we like to eat them raw, in salads or made into popsicles.
This peach caprese salad recipe is a summer staple for us with sweet peaches, beautiful tomatoes, fresh mint and arugula from our garden. We add tangy pickled onions and creamy buffalo mozzarella for a twist off the more traditional caprese salad.
What makes this caprese so good
It is super fresh with spicy arugula, mint leaves, the pickled onions and in season tomatoes and peaches.
It’s super quick to throw together, which makes it the perfect addition to any summer meal. No one wants to spend a ton of time in a hot kitchen.
You can use any kind of tomatoes, I love the heirloom cherry tomatoes with different colors, textures and flavours. But, you can use romas, beefsteak, or any other tomato you like.
What you will need for this salad
Peaches – now’s the time to stop at one of the fruit stands on the side of the road. Or take a trip to one of my favourite places, the Saskatoon Berry Farm.
Tomatoes – any tomato will do, but I love using heirloom cherry tomatoes. There’s such a variety in color, falvour and texture.
Arugula – the little bit of spice arugula offers is the perfect balance for the sweet peaches, tomatoes, tangy pickled onions and the creamy, salty mozzarella.
Mint – it’s the perfect time for fresh mint. We have an abundance of it in our garden, and I’m happy to share!
Buffalo mozzarella – the creamy, salty nature of this cheese is perfect for this salad. But don’t worry, it can be super pricey and hard to find; but there are a ton of great substitutes. If you’re looking for great cheese try the Italian Centre or Springbank Cheese.
Red onions, apple cider vinegar, kosher salt and granulated sugar – these are the ingredients you need to quick pickle your red onions and i promise you it’s worth the couple extra minutes.
Olive oil, balsamic reduction and fresh lemon – instead of a dressing, all the wonderful ingredients in this salad are played up by a simple drizzle of each of these ingredients.
How to make this salad
Make the pickled onions first – you basically just add the vinegar, salt and sugar to the red onions, give ’em a shake and let them sit until you need them.
Build the salad – start with the arugula, then lay your peach slices around the plate, throw on handful of halved tomatoes, rip the buffalo mozzarella and scatter. Lastly you’ll distribute a few pickled onions and fresh mint leaves.
Dress the salad– give it a squeeze of fresh lemon, drizzle with olive oil and balsamic reduction. Have a bite and sprinkle with kosher salt to taste.
Watch your friends and family enjoy – the best part of making something this simple that taste this good – watching those you love dig in.
If you’re vegan
You can remove the buffalo mozzarella and tear up some soft or medium tofu instead. I would let the tofu marinate in a little lemon juice, salt, olive oil and balsamic glaze to add a bit of flavour to it first.
I hope you love this recipe as much as I do. It is bright, fruity, just perfectly sweet-ish, super refreshing, and absolutely delicious.
Don’t be afraid to switch things up a bit and add more or less of something you know you do or don’t like.
Peach Caprese Salad
Ingredients
Salad
- 3 oz arugula
- 3 whole fresh peaches sliced
- 2 cups cherry tomatoes halved
- 4-6 sprigs mint
- 250 g buffalo mozzarella
- 1/4 cup pickled red onion
To make the pickled red onions
- 1/4 cup red onions thinly sliced
- 1/4 cup apple cider vinegar
- 1 tsp kosher salt
- 1 tsp granulated sugar
Dressing
- 1 splash Extra virgin olive oil
- 1 drizzle Balsamic reduction
- Juice from one fresh lemon
Instructions
- First we’ll make the quick pickled red onions. Thinly slice a ¼ cup of red onions and stick them in a sealable container. Add ¼ cup of apple cider vinegar, 1 tsp of kosher salt and 1 tsp of granulated sugar. Put the lid on and shake until the salt and sugar have dissolved. Let sit in the refrigerator until you’re ready for use.1/4 cup red onions, 1/4 cup apple cider vinegar, 1 tsp kosher salt, 1 tsp granulated sugar
- I like to build this salad right on the serving plates, but you can also mix it together in a salad bowl or build on a serving platter, up to you. Split the 3 oz of arugula between your plates and spread over plate. Next you will place your peach slices overtop of the arugula. Then divide the tomato halves on each plate. Rip the buffalo mozzarella into small ½ inch chunks and scatter over each plate.3 oz arugula, 3 whole fresh peaches, 2 cups cherry tomatoes, 250 g buffalo mozzarella
- Remove the pickled onions from the fridge and strain the liquid off. Then distribute them onto each plate.1/4 cup pickled red onion
- Sprinkle the fresh mint leaves on the salad plates.4-6 sprigs mint
- Give each salad a squeeze of fresh lemon, drizzle with extra virgin olive oil and balsamic vinegar.1 splash Extra virgin olive oil, 1 drizzle Balsamic reduction, Juice from one fresh lemon
- Season with salt and pepper if you want and enjoy.
Notes
Nutrition
This peach caprese salad is truly beautiful with all the vibrant colors from the fresh fruit, arugula and the pickled red onion. It happens to be pretty good for you too. Plus I promise you even your kids will like it. The sweetness from the peaches and the creamy, salty mozzarella is the perfect combination with the peppery bite of the arugula and the tangy tomatoes.
This dish is great as a meal on its own; but it also makes a fantastic side dish for roasted pork or grilled steak with corn on the cob.
Cheers to summer flavours and giving this salad a try before all the peaches are gone.
If you like the peach recipe, you might want to try these too.
Other recipes you might enjoy
ELDERFLOWER AND WHITE WINE SANGRIA
THE BEST MAPLE PEACH BOURBON BACK RIBS
VEGAN ZUCCHINI NOODLE SALAD
Till the next recipe,
Kristen xo
This salad is so good, we love it but even better so do the kids!