Fresh Tomato Peach Caprese Salad

5 from 1 vote

Fresh tomatoes, peaches and mozzarella atop of bed of arugula and drizzled with olive oil and balsamic vinegar in this simple summer salad.

Prep Time15

Cook Time0

Total Time15

Course: Lunch, Salad

Cuisine: American

Keyword: fruit caprese, peach caprese salad, peach tomato caprese salad

Servings:

Author: Peter | Simple Nourished Living

Ingredients

4 ounces arugula or mixed greens (about 2 handfuls)
2 medium peaches, sliced thin or wedges
2 medium tomatoes, sliced thin or wedges
3 ounces fresh sliced mozzarella (I used Ciliegine cut in half)
Fresh sliced basil
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar (I used balsamic glaze)

Instructions

Divided the arugula evenly between two salad plates.
Arrange half the peaches, tomatoes and mozzarella over arugula on one plate. Repeat with the second salad plate.
Scatter fresh sliced basil over salads.
Drizzle olive oil and balsamic vinegar over each salad.
Serve immediately.

Notes

Serving size: 1 salad (1/2 recipe)

WW Points: 8

Check your WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

7 SmartPoints (Green plan)

7 SmartPoints (Blue plan)

7 SmartPoints (Purple plan)

8 PointsPlus (Old plan)

Any fresh mozzarella will work in this caprese salad. I used ciliegine (which is derived from the Italian word for cherry), so these bite-size mozzarella balls are about the size of a cherry.

Fresh Italian burrata cheese would also work well. Burrata has a solid outer layer of mozzarella that is filled with a soft and creamy center of shredded mozzarella curds (stracciatella) and cream. It is slightly sweet with a buttery flavor.

Nutrition