Peach Caprese Salad w/ Prosciutto

As a baker, when I think about peaches, I automatically think about peach pie (recipe to my peach pie HERE), peach cobbler, or peach sorbet (recipe to that, click HERE).

However, I am constantly trying to learn new things and try new flavour combinations. When I was researching different things to do with fresh Ontario peaches, I read about this twist on the classic Caprese salad. In the classic recipe, it is a basic but delicious salad with tomatoes, basil and mozzarella. When you substitute peaches for the tomatoes and add some beautiful salty prosciutto, you get a beautiful twist on the classic. Tomatoes are naturally sweet, especially if you are using some straight from the garden, as they are in season right now.

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Photo by Grace Holyoke (2019)

When you think about the sweetness of a tomato, the substitution of peaches in this recipe becomes less of a stretch. The addition of prosciutto really enhances the flavour of the peach, and mellows the intense natural sweetness of the fruit.

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Photo by Grace Holyoke (2019)

The drizzle of balsamic reduction on the top is beautiful and really ties all of the flavours together beautifully. Reducing the balsamic vinegar is an easy process, it takes some time but it is so important! The natural sugars in the balsamic thicken it to a beautiful syrup that can be drizzled on any salad, fresh vegetables or grilled vegetables.

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Photo by Grace Holyoke (2019)
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Photo by Grace Holyoke (2019)

This is such a simple salad with very minimal ingredients, and is so stunning on a long rectangular plate, or a beautiful wooden cutting board. Recipes that have little ingredients, very few steps but still look goregous and look like you have taken a lot of time are the BEST for summer. There is no cooking or very little heat involved, they are so fresh and so delicious. I love cooking in the summer for all of these reasons. I hope you all try this combination of flavours, it’s very special.

Peach Caprese Salad w/ Prosciutto


  • 4 Ripe Peaches
  • 1 cup Balsamic Vinegar
  • 1/2 cup Fresh Basil
  • 12 oz Fresh Mozzarella, Thinly Sliced
  • 3-6 oz Prosciutto
  • Flaky salt and Freshly Ground Pepper
  • Olive Oil, for drizzling


  1. Measure balsamic vinegar and pour into a small saucepan. Bring to a gentle boil over low heat. Heat until reduced to a thick glaze (resembling maple syrup). This will take about 15 minutes. Turn off heat and let the reduction cool to room temperature.
  2. To assemble the salad, cut the peaches into thick slices.
  3. Arrange on a long plate, or a large cutting board, alternating with the mozzarella slices, basil leaves, and a slice of prosciutto.
  4. Drizzle the balsamic reduction over assembled salad, followed by a thin stream of olive oil over the salad.
  5. Finish with a sprinkle of salt and pepper.
  6. Enjoy!

Cheers everyone!

Grace Eveline


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