Ready for an incredibly simple and distinctive Caprese salad? Here it is.
When Georgia peaches are in season they’re unbeatable — juicy, fragrant, and perfectly sweet. With peaches plentiful right now, I’ve been enjoying them every chance I get.
A friend recently mentioned a peach salad she’d had at a nearby restaurant, so we adapted it and added our own twist: a peach and prosciutto Caprese stacked with fresh mozzarella, basil, and a blackberry balsamic reduction.
This salad is summer on a plate. If you prefer not to use prosciutto, it’s still delicious without it.
Unique Caprese Salad Recipe
I love easy summer salads, especially those that use fruit — they’re simple to assemble and full of fresh flavor. Below you’ll find the ingredients and straightforward steps to make this peach and prosciutto Caprese, plus the blackberry balsamic reduction that ties it all together.
Ingredients for peach and prosciutto Caprese salad
- 2–3 ripe peaches (or nectarines if peaches aren’t available)
- Whole fresh mozzarella (one ball)
- 2–3 stems fresh basil (leaves separated)
- 2–4 oz prosciutto (optional)
Ingredients for blackberry balsamic reduction
- 1/2 cup blackberries
- 1/2 cup balsamic vinegar
- A couple of basil leaves, finely chopped
- 1/8 cup agave, maple syrup, or sugar to taste
How to make the blackberry balsamic reduction
Start with the reduction since it needs a few minutes to thicken.
- Combine balsamic vinegar, your chosen sweetener, chopped basil, and blackberries in a small saucepan.
- Gently crush the berries with the back of a spoon, then bring the mixture to a boil.
- Lower the heat and simmer until the mixture reduces and thickens into a sauce that coats the back of a spoon.
- Allow the reduction to cool before drizzling over the salad.
- Optional: strain the reduction through a fine mesh sieve for a smoother finish.
- Yield: about 4 servings of dressing (depending on how generous you are with tasting).
Assembling the peach and prosciutto Caprese
- Slice the peaches into roughly 1/4-inch slices. As you approach the pit, cut around it so you have neat, even slices.
- Slice the mozzarella into similar 1/4-inch rounds.
- Layer one slice of peach with one slice of mozzarella, top with a basil leaf and a strip of prosciutto. Repeat to create stacked rounds or arrange the layers across a platter for a composed salad.
- Finish by drizzling the cooled blackberry balsamic reduction over the stacks or across the assembled salad.
Serve immediately so the peaches remain fresh and the basil bright. This salad pairs well with crusty bread or as a light starter alongside grilled proteins.
Easy Summer Salad: Peach and Prosciutto Caprese Salad
Brittni
Ingredients
- 2-3 ripe peaches
- whole mozzarella
- 2-3 stems fresh basil
- 2-4 oz prosciutto (optional)
Instructions
- Slice peaches into 1/4-inch slices, cutting around the pit as you reach the center.
- Slice mozzarella into roughly 1/4-inch rounds.
- Layer a peach slice, a mozzarella slice, a basil leaf, and a strip of prosciutto. Repeat to form stacks.
- Continue until all ingredients are used, then garnish with the blackberry balsamic reduction.
Did you make this?
Share your creation on social media and tag the original account if you like.
Summer Dressing Idea: Blackberry Balsamic Reduction
Brittni
Ingredients
- ½ cup blackberries
- ½ cup balsamic vinegar
- a couple leaves of basil finely chopped
- ⅛ cup agave, maple syrup, or sugar for sweetening
Instructions
- Heat balsamic vinegar, sweetener, chopped basil, and blackberries in a small saucepan.
- Crush the berries with the back of a spoon, then bring the mix to a boil.
- Reduce heat and simmer until the mixture thickens into a sauce that coats the back of a spoon.
- Let cool before using on the salad. Optional: strain for a smoother texture. Yields about 4 servings.
Did you make this?
Share a photo of your salad and tag the creator if you like.
Photography and recipe credit: Amelia Lawrence.
Have you tried a stone fruit salad like this? What are your favorite summer salad combinations?