Peach and Tomato Caprese with Balsamic Glaze

Heirloom tomatoes and peaches are two ingredients I look forward to every summer! Summertime tomatoes are ripe, sweet and need very little to make them a delicious dish. Peaches are also in their prime during the summer season and taste almost like a dessert. They are so juicy and delectable– Sicily and I go through dozens of them every week! This take on a classic caprese is sweet, savory and super refreshing especially during the hot summer months. Because this salad has such few ingredients, you want to make sure they are all high quality. Instead of making a vinaigrette for the salad, I am just using really fruity Colavita Extra Virgin Olive Oil and making a balsamic glaze. This will enhance both the peaches and tomatoes making them stand out on their own!

Colavita Olive Oil has been my go-to olive oil for years. This high-quality oil is smooth, has great flavor and enriches just about anything you put it on. I love to use it for dressings, when cooking or even as a finishing oil.

Summer is nearing an end so make sure to stock up on all the peaches and tomatoes you can and give this recipe a try! From start to finish in under 30 minutes, this is one weeknight meal you do not want to miss out on. Happy cooking!

This post is sponsored by Colavita.

Peach and Tomato Caprese with Balsamic Glaze

  • Prep Time: 10m
  • Cook Time: 20m
  • Total Time: 30m
  • Serves: 4


  • 3 -4 ripe peaches, cut into thin wedges
  • 3 heirloom tomatoes, ¼ in thick slices
  • 1 large bunch of basil, about ½ cup
  • 1 ball fresh mozzarella, ¼ in thick slices
  • 1/3 c Colavita Extra Virgin Olive Oil
  • 1 c Colavita Balsamic Vinegar
  • Salt and pepper


  1. Make a balsamic reduction. Pour the balsamic vinegar in a saucepan and turn on medium high heat. Bring the balsamic to a boil then lower to a gentle simmer. Let the balsamic reduce by almost half. This should take 16-20 minutes. Stir every few minutes to make sure it does not burn. The glaze will coat the back of a spoon when it is ready. Once done, set aside to cool.
  2. On a large platter, layer the tomatoes, peaches and cheese slices to cover the entire platter. I like to do this on a circle or oval platter. You want the entire platter to be filled. Once done, go back with the fresh basil leaves and layer them throughout the peaches and tomatoes. I like to have them placed frequently throughout.
  3. Drizzle the vegetables and fruit with the Colavita Extra Virgin Olive Oil. Then drizzle on 3-4 tablespoons of the balsamic reduction. You can use as much or as little of this as you would like. Sprinkle with salt and pepper.
  4. Serve immediately and enjoy!

xo, Rachel

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