Peach Caprese Salad

Inspired by the traditional caprese salad, this version is a stunning summer twist with sweet BC peaches, arugula, mint and pickled onion.

5 from 5 votes

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Prep Time: 15

Total Time: 15

Servings: 4

Calories: 213kcal

Author: Kristen

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.

If you can’t find buffalo mozzarella, you can use bocconcini, fresh mozzarella, burrata, fiore de latte, scamorza, or stracciatella.

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