This Caprese Salad is light refreshing and easy to make with juicy heirloom tomatoes, grilled peaches, garden basil, vegan mozzarella topped with balsamic dressing. It’s the perfect healthy lunch or light dinner for using up some fresh summer produce. Naturally gluten-free, grain-free, low carb and dairy-free.
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Easy Caprese Salad Recipe with Grilled Peaches
Summer means salad season and this Caprese Salad is light, refreshing and the perfect way to take advantage of those fresh garden tomatoes. It’s a fruity and vegan twist on the classic caprese salad and is easy to make with heirloom tomatoes, juicy grilled peaches, fresh garden basil, dairy-free mozzarella with a sweet balsamic vinaigrette.
This salad is bright, beautiful and full of the best summer flavors. What we love about making summer salads like this is that you can put them together quickly with ingredients that can easily be swapped out for what you have on hand.
Love Caprese flavors? Try our Caprese Pasta Salad and Caprese Chicken.
What is a Caprese Salad?
A Caprese Salad is an extremely popular Italian Salad typically made with fresh mozzarella, tomatoes, basil, salt, and olive oil.
Ingredients you need
- Juicy Ripe Tomatoes: we love using our garden heirloom tomatoes in the summer but you can use organic hot house tomatoes, vine ripened tomatoes or plum tomatoes.
- Peaches – you’ll need three ripe peaches, pitted and sliced.
- Olive oil – try touse a high quality tasting olive oil. It will make a world of a difference.
- Vegan Mozzarella-style cheese – sliced into ¼ – ½” rounds. We use Miyokos fresh mozarella-style cheese to keep this recipe vegan but you can sub with regular fresh mozzarella if not dairy-free.
- Fresh basil leaves
For the Balsamic Dressing
The light and bright caprese salad dressing is made with just a few simple ingredients:
- Balsamic vinegar
- Avocado oil – or extra virgin-olive oil
- Garlic powder or garlic clove – minced
- Salt and black pepper – to taste
How to make Caprese Salad
- For the peaches: Preheat the grill or a grill pan (on the stove) on medium heat.
- Outdoor grill method: Cut the peach into halves and remove the pits. Grill peach slices for 2-3 minutes on each side, until grill marks appear. Carefully remove from heat and transfer to plate or cutting board and allow to cool slightly.
- Grill pan method: slice the peaches into ½ inch slices. Brush slices with a little bit of olive oil. Grill peach slices for 2-3 minutes on each side, until grill marks appear. Carefully remove from heat and transfer to plate or cutting board and allow to cool slightly.
- Make the dressing: In a medium bowl or jar, whisk or shake all the ingredients for the dressing until combined. Adjust seasonings to taste.
- Assemble salad: On a large serving plate, arrange the sliced tomatoes, peaches, mozzarella and basil leaves.
- Garnish with toppings and serve: When ready to serve, drizzle with desired amount of dressing. Top with fresh ground pepper, flakey salt and some finely chopped fresh basil. Enjoyed immediately.
Make Ahead and Storage Tips
If prepping this salad ahead of time, store the dressing separately until ready to serve.
To Make This Tomato Caprese Salad Ahead.
- Prepare the dressing in a jar and seal with an airtight lid. Store in the refrigerator for up to 5 days.
- Slice the tomatoes and peaches ahead of time and store in an airtight container. Wrap with a paper towel in a large resealable bag. Store in the fridge for up to 5 days.
How to store. This simple caprese salad is best enjoyed on the same day but you can store leftover dressed salad in the refrigerator for 1 day.
Variations and Serving Suggestions
- Add some avocado, grape tomatoes or sun-dried tomatoes for an extra punch of flavour
- Instead of slicing the tomatoes, you can cut them into smaller pieces and serve with mini mozzarella balls instead.
- Serve with some air fryer tofu to make this a complete vegan dinner or some grilled salmon, grilled chicken or any protein of choice.
More healthy salad recipes you might like:
Kale Salad with Avocado Caesar Dressing
This Caprese Salad is light refreshing and easy to make with juicy heirloom tomatoes, grilled peaches, garden basil, vegan mozzarella topped with balsamic dressing. It's the perfect healthy lunch or light dinner for using up some fresh summer produce. Naturally gluten-free, grain-free, low carb and dairy-free.
- 3 ripe heirloom tomatoes , sliced into rounds
- 3 large slightly ripe peaches , skin on or off, pitted and sliced
- Olive oil
- 8 ounces Dairy-free mozzarella-style cheese , we use Miyokos (or sub with regular fresh mozzarella), sliced into ¼ - ½” rounds
- Fresh basil leaves
- 2 tablespoons balsamic vinegar
- 1-2 tablespoons avocado oil OR extra virgin olive oil
- Salt and pepper , to taste
- 1/2 teaspoon pure maple syrup , optional. Sub with preferred liquid sweetener, depending on sweetness desired
- Pepper and flaky salt for garnish
- More fresh basil leaves some chopped plus some whole for garnish
- For the peaches: Preheat the grill or a grill pan (on the stove) on medium heat. For an outdoor grill, cut the peach into halves and remove the pits. For a grill pan, slice the peaches into ½ inch slices. Brush slices with a little bit of olive oil. Grill peach slices for 2-3 minutes on each side, until grill marks appear. Carefully remove from heat and transfer to plate or cutting board and allow to cool slightly.
- Meanwhile, make the dressing: In a medium bowl or jar, whisk or shake all the ingredients for the dressing until combined. Adjust seasonings to taste.
- Assemble salad: On a large serving plate, arrange the sliced tomatoes, peaches, mozzarella and basil leaves.
- When ready to serve, drizzle with desired amount of dressing. Top with fresh ground pepper, flakey salt and some finely chopped fresh basil. Enjoyed immediately.
Photography by: Casey Colodny / The Mindful Hapa
Casey Colodny -
Could eat this all day everyday! the perfect sweet, tangy and salty combo of flavors and i just love the refreshing taste of heirloom tomatoes!