Stone-Fruit Peach Caprese Salad is an American twist on the classic Mediterranean Caprese Salad! This bowl is light, fresh and packed full of beautiful summer flavors.
While peach season is still in full swing, give this easy Stone-Fruit Peach Caprese Salad bowl a try! It’s super light and refreshing and only takes minutes to throw together. (Sorry it has taken, literally, all summer to actually share a peach recipe, but once I get them home from the store, I don’t waste time putting them into a dish — I just devour them straight). They’re just too juicy good! 😉
As for the tomato component of this salad, let me tell you, I’ve come a long way since my childhood days…I absolutely hated tomatoes — the look, the smell, and definitely the taste (the juicy insides were the worst). But, in the last number of years, as I started to eat cleaner, I’ve come to absolutely enjoy them.
I mean, look at this beauty, don’t you just wanna run to the store RIGHT NOW so you can make it for lunch or a refreshing snack?!?
And, for more fruit recipes, please give these a try:
- Honey-Thyme Roasted Strawberries
- Fresh Nectarine Corn Salsa
- Watermelon Caprese Salad With Espresso Balsamic
Stone-Fruit Peach Caprese Salad
- 4 Peaches, roughly chopped
- 2 Roma Tomatoes, roughly chopped
- Fresh Mozzarella Cheese, torn or cubed
- Fresh Mint
- Balsamic Vinegar, for drizzling
- To a large bowl, add all of the components (minus the balsamic) and give it a good toss.
- Divide the fruit salad among two bowls, and lightly drizzle with some balsamic.
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