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The New Caprese Salad

Add sliced ripe peaches to your salad for a twist on the traditional caprese.
Caprese salad with peaches.

Tomatoes and peaches both sweeten and soften as they ripen. To make your perfect pick, squeeze the fruit gently — it should have just a little give to it.

  • Makes 2 servings
  • Prep Time 10 minutes
  • Cook Time 0 minutes



  • 3 tbs. extra-virgin olive oil
  • 1 1/2 tbs. balsamic vinegar
  • 1/4 tsp. sea salt
  • 1/8 tsp. freshly ground black pepper


  • 2 medium tomatoes, sliced
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 2 medium peaches, sliced
  • 10–15 basil leaves
  • 6 oz. burrata cheese, cut into pieces


In a small bowl, combine vinaigrette ingredients and whisk thoroughly until blended.
Place sliced tomatoes on a large plate and sprinkle with sea salt and black pepper. Add peaches and basil leaves and gently toss to coat.
Top with burrata.
Drizzle vinaigrette over the salad and serve.

For more simple, stove-free recipes, see “5 No-Cook Summer Meals“.

Photo by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman

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Kaelyn Riley

Kaelyn Riley is an Experience Life senior editor.


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