A Unique Caprese Salad Recipe That’s Just Peachy: Peach and Prosciutto Caprese Salad

Are you ready for a super easy (and unique) caprese salad recipe? This is it!

Pouring blackberry balsamic dressing onto a peach and prosciutto caprese salad.

I don’t know if you’ve ever had Georgia peaches when they’re in-season, but they are the most delicious peaches I’ve ever had. And since they’re in season right NOW, I’ve been eating as many as I can get my hands on.

Then, Amelia told me about this peach salad she had a restaurant nearby and we decided to make our own version with a twist. It’s a peach and prosciutto caprese salad with a blackberry balsamic reduction!

If this salad doesn’t scream summer, I don’t know what does. So, do your tastebuds a favor and click through for the recipe. Tastes great without the prosciutto too, if you don’t eat pork.

Unique Caprese Salad Recipe

Closeup image of a peach and prosciutto caprese salad recipe with a blackberry balsamic reduction.

I love easy summer salads. Which is probably why I have shared so many salad recipes over the years. And fruit salads are amongst the absolute easiest of salads (and maybe even most delicious). Don’t you think? Here’s the recipe…

Ingredients for peach and prosciutto caprese salad

  • 2-3 ripe peaches
  • whole mozzarella
  • 2-3 stems fresh basil
  • 2-4 oz of prosciutto

P.S. Not seeing any ripe peaches in your area? Other stone fruits, like nectarines work great for this one too.

Ingredients for blackberry balsamic reduction

  • 1/2 cup blackberries
  • 1/2 cup balsamic vinegar
  • a couple leaves of basil, finely chopped
  • 1/8 cup of agave, sugar, or maple syrup for sweetening

Peach and Prosciutto Caprese Salad

Let’s start with the blackberry balsamic reduction, since that takes a few minutes to make.

Heat vinegar, sweetener, basil, and blackberries in a saucepan.

Crush the berries with the back of your spoon, and then bring to a boil.

Reduce the heat to low and allow to simmer until thickens into a sauce. It should coat the back of the spoon nicely when it’s done.

Let cool before adding to dish.

Optional: Strain reduction before serving for a smoother finish. Yields about 4 servings (unless you have no self-control like me, in which case it only yields about 2 servings).

Next, slice peaches into 1/4 inch slices. Cut around the pit as you near the middle.

Slice mozzarella into (roughly) 1/4 inch slices as well.

Layer one slice of peach with one slice of mozzarella, a basil leaf, and a slice of prosciutto.

Continue adding layers until all ingredients are used up.

Garnish with blackberry balsamic reduction.

Pouring blackberry balsamic reduction onto unique caprese salad.

Peach and prosciutto caprese salad all lined up on a terrazzo tray.

Image of peach and prosciutto caprese salad displayed on a terrazzo serving tray.

 

Easy Summer Salad: Peach and Prosciutto Caprese Salad

This delicious stonefruit salad is perfect for summer and so easy to make.
Author: Brittni

Ingredients

  • 2-3 ripe peaches
  • whole mozzarella
  • 2-3 stems fresh basil
  • 2-4 oz of prosciutto

Instructions

  • slice peaches into 1/4 inch slices. Cut around the pit as you near the middle.
  • Slice mozzarella into (roughly) 1/4 inch slices as well.
  • Layer one slice of peach with one slice of mozzarella, a basil leaf, and a slice of prosciutto.
  • Continue adding layers until all ingredients are used up.
  • Garnish with blackberry balsamic reduction.
Tried this recipe?Mention @paperandstitch or tag #paperandstitch!

Summer Dressing Idea: Blackberry Balsamic Reduction

Make this summer dressing for blackberry balsamic with just a few ingredients. Use it to top all kinds of salads throughout the seasom.
Servings: 4
Author: Brittni

Ingredients

  • 1/2 cup blackberries
  • 1/2 cup balsamic vinegar
  • a couple leaves of basil finely chopped
  • 1/8 cup of agave sugar, or maple syrup for sweetening

Instructions

  • Heat vinegar, sweetener, basil, and blackberries in a saucepan.
  • Crush the berries with the back of your spoon, and then bring to a boil.
  • Reduce the heat to low and allow to simmer until thickens into a sauce. It should coat the back of the spoon nicely when it's done.
  • Let cool before adding to dish.
  • Optional: Strain reduction before serving for a smoother finish. Yields about 4 servings (unless you have no self-control like me, in which case it only yields about 2 servings).
Tried this recipe?Mention @paperandstitch or tag #paperandstitch!

Photography and Recipe by Amelia Lawrence

Have you ever tried a stone fruit salad like this one? What’s your favorite salad combo during the summer?!

4 comments | Click here to reply

That looks so good!! I want to make some.
http://sugarcoatedbears.blogspot.com/

Courtney Hardy

What a super delicious flavour combination, yummy!
https://www.makeandmess.com/

Michelle

Good lord that looks good. Reduced balsamic is always a winner, but never thought to use blackberry + mint.

Cat

where did you get that serving bard and silverware from?

sina
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