A peachy twist on a popular Italian salad. Fresh mozzarella, tomato wedges, fresh basil leaves, torn prosciutto, and a bitter green. It’s simple and it’s delicious. Brighten up your summer or bring summer to your table with a bowl of fresh fruits and fresh mozzarella.

This salad doesn’t have many steps because it’s a simple chop, dress, and toss. A recipe that can be customized whatever way you’d like. Keep in mind the flavor profiles from the something fresh, something salty, something bitter, and something creamy. Finish the salad with salt and pepper, then drizzle with a fruity olive oil.

The more rustic you make this salad, the better it ends up looking. As long as everything is bite-sized, it works. Tear the prosciutto, rip up the mozzarella, and chop up the produce. Be sure to season this salad before you serve it. Don’t do this too early because it will draw out a lot of moisture leaving a watery puddle in the bottom. Season then serve!

Prepare all the components ahead of time and assemble as if you were plating it. This still gives sometime for the prosciutto, the peaches, and the fresh mozzarella to share their flavors. Keep the fresh basil separated until just before serving.

Who says tomato can’t be substituted with fresh fruit in our Caprese salads. The peach gives it such an appealing flavor that makes THIS a great salad to bring to your friends house, an inexpensive recipe for a picnic, or just to eat as a light lunch treat.