Caprese Salad with Pennsylvania Peaches and Balsamic Drizzle

Make a delicious, show-stopping caprese salad at home (don’t worry, it’s actually a cinch to put together!), using the freshest, ripest Pennsylvania peaches you can find, plus local fresh mozzarella — we love Caputo Bros. Creamery  — some basil and a few pantry staples. Follow along for a super-shareable, restaurant-quality presentation, perfect for a barbecue, dinner party or for just polishing off yourself on a warm evening.

Caprese Salad with Pennsylvania Peaches and Balsamic Drizzle

Serves 2 as a main dish, 4 as a side
Prep Time Cook Time Total Time
10 min 10 min 20 min


  • 1 cup balsamic vinegar
  • 1/4 cup sugar
  • 4 ripe Pennsylvania peaches, washed, halved and pitted
  • 8 ounces fresh mozzarella, sliced
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup fresh basil leaves
  • Salt and black pepper, to taste


  1. To make balsamic glaze, bring balsamic vinegar and sugar to a boil in a small saucepan over medium heat, stirring until sugar dissolves. Once boiling, reduce heat to low and simmer until mixture reduces by half and coats a spoon, about 10 minutes. Remove from heat and let cool.
  2. Meanwhile, brush a grill or grill pan with 1 tablespoon olive oil, then grill peach slices until marks appear. Set aside.
  3. Arrange grilled peach slices and mozzarella on a platter, or on four individual plates.
  4. Tuck basil leaves into the sliced fruit and cheese, or sprinkle on top. Drizzle with remaining tablespoon of olive oil and season with salt and pepper.
  5. Drizzle with balsamic glaze. Enjoy!

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