Peach and mozzarella salad is light, refreshing, and bursting with flavor. It has all the classic Caprese salad flavors we love, but with luscious peaches and buttery avocado added to the mix!
Every year, when peach season arrives, I find myself adding them to everything, from peach bread to almond peach popsicles. This peach mozzarella salad? It’s become one of my absolute favorites!
Simple, fresh, and absolutely delicious, it is quite literally summer in a bowl! The vibrant salad is perfect for backyard barbecue or a lazy Sunday brunch, just like my summer pasta salad and watermelon feta salad.
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Why You’ll Love This Recipe
- This is one of those salad recipes where the instructions can be summed up in one word: assemble! It’s that quick to make, coming together in just 20 minutes.
- Whether you're serving it as a starter or as a light lunch alongside garlic basil smashed potatoes and an easy everyday bread, this peach basil mozzarella salad is guaranteed to become a summer staple.
- It’s a must-try for when peach season is at its peak. You’ll love the simple combo of avocado and peaches and the hint of sumac.
- Packed with fresh seasonal ingredients, the avocado mozzarella salad is light yet satisfying. It’s naturally gluten-free and beautiful enough for entertaining. Plus, there’s room for variations, too!
Mozzarella Peach Salad Ingredients
Peaches: Peach basil mozzarella salad is all about the quality of your produce. Since we're keeping things simple, look for peaches that are fragrant and ripe. You want peak summer peaches, juicy but still firm enough to hold their shape. Any leftover peaches, give this peach cheesecake a try - it's so good!
Cheese: Soft, creamy mozzarella is the heart of this salad. I love tearing it into rustic pieces rather than slicing it. Those uneven bits seem to catch the dressing beautifully.
Avocado adds richness and makes this avocado peach caprese salad feel a little more substantial.
Cucumber is optional, but I recommend it. Crisp cucumber brings a light and refreshing texture.
Herbs: There is nothing like fresh herbs in a salad. They completely transform it. Basil and peaches are a match made in heaven, while mint adds a lovely cooling freshness.
Vinaigrette: A simple blend of extra virgin olive oil and balsamic vinegar. It provides the perfect balance of acidity without overpowering the fruit.
Spices: Salt and pepper for taste. A hint of sumac to give the peach mozzarella basil salad some oomph.
Please see the recipe card below for full information about ingredients and quantities.
Variations
One of the best things about this peach mozzarella salad is that it relies on simple ingredients and is so adaptable.
- Try grilling the peaches to make grilled peach mozzarella salad. Or try a different summer fruit like cherries.
- Add cherry tomatoes for a more traditional Caprese-inspired salad.
- Replace mozzarella with burrata (or brie) for extra creaminess.
- Use feta if you prefer a saltier flavor profile. Just remember to use less salt in the dressing.
- Add toasted walnuts or pistachios for crunch.
- Toss in arugula for a peppery bite.
- Use thyme and oregano instead of basil or mint.
No matter how you customize it, the combination of peaches, basil, and cheese is always a winner.
How To Make Peach And Mozzarella Salad
Step 1: Arrange your sliced peaches, diced avocado, and crisp cucumber on a large platter.
Step 2: Scatter over the basil leaves, mint, and torn mozzarella pieces.
Step 3: Whisk together olive oil, balsamic vinegar, salt, and pepper. Taste and adjust the seasoning to your liking. Drizzle generously over the salad.
Step 4: Finish with a sprinkle of sumac if you like, then serve immediately.
Pro Tips
- Use the ripest peaches you can find.
- Tear the basil leaves rather than chopping them.
- Add the dressing just before serving.
- Use good-quality extra virgin olive oil. Since the ingredients are so simple, every flavor shines through.
How To Serve
Peach and mozzarella salad can be served at room temperature or cold. Pair it with the easiest summer cocktail, the 3-ingredient mango margarita.
The salad is wonderful on its own, but I also love serving it with salted butter rolls or a crusty sourdough discard bread. You’ll want something to soak up every last drop of that delicious dressing!
Recipe FAQs
Yes, but for the freshest flavor and texture, I recommend assembling it just before serving. You can slice the peaches and cucumber, prepare the dressing, and tear the mozzarella a few hours ahead. Add the avocado and dressing right before serving to keep everything looking its best.
Brush peach halves lightly with olive oil and grill them for 2 to 3 minutes per side until lightly charred. Then mix with other salad ingredients. The heat caramelizes the natural sugars in the peaches, giving the salad a deeper, richer flavor.
Absolutely! Nectarines work beautifully in this peach mozzarella salad. They have a similar sweet-tart flavor and hold their shape well in salads.
Peach and mozzarella salad is best enjoyed fresh. Store the leftovers in an airtight container in the refrigerator for up to 1 day. The avocado may brown slightly, but the salad will still taste delicious.
More Easy Salads
Did you try this recipe? I'd love to hear how it turned out. Please drop a comment below or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this peach and mozzarella salad as much as we do!
📖 Recipe
Peach And Mozzarella Salad
Ingredients
- 4 Peaches, sliced
- 1 Cucumber, diced
- 1/2 Avocado, diced
- A small handful fresh mint and basil leaves
- 3.5 oz / 100 gms Fresh Mozzarella cheese, cut or torn into small pieces
Vinaigrette
- 2 tbsp Extra virgin olive oil
- 1 tbsp Balsamic vinegar
- Salt and Pepper to taste
- 1/2 -1 tsp Sumac Optional
Instructions
Vinaigrette
- Whisk together the olive oil, balsamic vinegar, salt, and pepper in a small bowl. Taste and adjust for seasoning.
Salad
- Arrange the sliced peaches, avocado, and cucumber on a platter.
- Add the fresh herbs on top, along with bits of fresh mozzarella.
- Spoon over the vinaigrette. Give a gentle toss.
- Top with sumac ( if using) and serve at room temperature or cold. Enjoy!
Notes
- Use the ripest peaches you can find.
- Tear the basil leaves rather than chopping them.
- Add the dressing just before serving.
- Use good-quality extra virgin olive oil. Since the ingredients are so simple, every flavor shines through.
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