Caprese is always a lovely dish for summer, and this peach caprese salad (without tomatoes) is inspired by those flavours but made without tomatoes. It combines creamy mozzarella with sweet fruit and fragrant basil for a delicious and easy to make lunch or picnic idea.
Easy salads are on repeat in my home. Whether for lunch, an outdoor picnic or as a side with a main meal, we all like a quick and easy caprese recipe such as my cherry caprese salad and my stone fruit caprese. Perhaps you may like to try those too!
This peach and mozzarella salad couldn't be easier to make, and is one of the most viewed recipes here on the site in the summer months. I hope it becomes a favourite of yours too!
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Why you'll love this recipe
- The taste of summer. Cheese, fruit and herbs are always delicious, and this caprese salad without tomatoes is reminiscent of the simple but flavourful dishes from warm and sunny vacations.
- Minimal ingredients. Just a few ingredients to make this simple salad.
- Made without tomatoes. For those who are not able, or prefer not to have tomatoes, the swap of using juicy peaches means it is just as (or more!) delicious.
This salad may only have a few ingredients, but still has so much flavour. You will need:
- Fresh mozzarella - the mozzarella ball you get in a package with liquid rather than the harder cheese.
- Peaches - fresh, juicy and the taste of summer. Make sure they are ripe!
- Basil - for that Italian caprese taste.
- Olive oil - I recommend using an extra virgin olive oil for better quality and taste.
- Salad leaves - choose the type you prefer.
- Oil, vinegar and seasoning - for the dressing.
Step by step instructions
Just a few steps to make this peach and mozzarella caprese salad. It will be ready in no time!
- Add all the ingredients for the dressing to a bowl and stir (or whisk) together to combine.
- Arrange the cheese, peaches, basil and salad leaves on a plate and then drizzle with the dressing. Garnish with sesame seeds if using.
Recipe tip and notes
- Use ripe fruit and fresh cheese for the best flavours.
- Tear rather than dice basil to help prevent browning.
- I use lamb's lettuce, but you can use salad leaves you prefer.
- Serve quite quickly so the salad stays fresh.
- The sesame seeds are optional, but give a nice crunch (note they are a potential allergen).
More salads to enjoy
Whether it is for lunch or a side dish, there are lots of healthy salads to enjoy!
Peach caprese salad
- Food processor or Nutribullet
- 1 ball fresh mozzarella
- 2 peaches sliced
- 1 bag salad leaves
- small handful basil leaves
- 1 tablespoon black sesame seeds optional
- To make the peach and mozzarella salad begin by making the salad dressing. Add all the ingredients for the dressing to a blender and gently pulse to combine.
- Add the salad leaves to a bowl or plate, cut up the peaches and tear the mozzarella into bite-size pieces and add to the plate.
- Drizzle the dressing over the salad, and sprinkle with the sesame seeds, if using.
- This salad has minimal ingredients, so flavour is key. I suggest using a good quality mozzarella, extra virgin olive oil and fresh ripe peaches.
- Add more basil to the dressing for an even more 'herby' taste, to preference.
- Apple cider vinegar, which scores a ‘1’
- Sesame seeds, which score a ‘1’
- some leaves such as spinach are high histamine, so check ingredients if buying a mixed salad bag