Peach Caprese Salad with Toasted Garlic Naan.

Peach Caprese Salad with Toasted Garlic Naan…and a spicy, sweet champagne vinaigrette. This bright, colorful, and fresh summer salad, is full of grilled peaches, tomatoes, basil, and creamy burrata cheese. It’s that easy summer salad that everyone craves all winter long. Just as perfect as a side to simple alfresco dinner as it is for a summer dinner party.

Latest Cookbook

Half Baked Harvest At Home

20+ new recipes for wholesome comfort food made with everyday ingredients. Pre-order today! HBH At Home will be released on Tuesday, February 23rd!

Pre-Order Today

Pre-Order a Signed Cookbook

Writing this post from Costa Rica, but by the time it’s live I’ll be back home and back at it. I’m bummed to be saying goodbye to my family after an amazing few days. It was nice sitting on the beach, spending time with my family, and making so many memories along the way.

I can’t really say I feel super relaxed, as Gerard family vacations aren’t usually of the relaxing kind. But they’re full of more adventures than you can imagine. That’s just us, we are a very adventurous crew. I’m pretty much nothing like the rest of them, but I sure love them all.

And with all that said, I’m sure I’ll be happy to be back at work today. Though I’m also sure I’ll be playing a mad round of email catch up. Maybe I’ll procrastinate the emails for a day and cook instead. I miss my kitchen and I miss photographing it for you all!

Until I have some new recipes to share, let me tell you all about this extra summery salad.

I’ve been holding onto this salad for way too long. Me being me, I wanted to hold off until just the right time. I wanted the peaches to be perfectly ripe, the tomatoes juicy and sweet, and summer to be in full swing.

It’s one of my favorite summer salads that I’ve made because it’s full of summer fruit, tomatoes, and herbs.

Here are the details.

It’s pretty simple…ish, but probably more complicated than a peach and tomato salad needs to be. I know, that’s annoying, but I promise this salad is worth every last step. There are a lot of peach and tomato salads out there, so I hesitated to even share a new one. I knew if I was going to share a salad like this that it had to be a little different from the rest.

It all starts with the produce. Make sure you find the best ripe peaches and tomatoes you can get your hands on. They are the heart of the salad and where all the flavor comes from.

The next step is to toast the torn naan along with a little butter, olive oil, garlic, and sesame seeds. I know this step is kind of a pain, but toasting the naan is worth it. It soaks up the vinaigrette and clings to the burrata. So delish, and adds a hearty crunch to the salad.

Now on to the peaches. Instead of leaving the peaches raw, I like to grill half of them. I love the way grilled peaches turn sweet and soft, while the fresh peaches stay a little crisp and have some bite to them.

Once the naan is toasted, and the peaches are grilled, toss them in with the tomatoes, basil, prosciutto, and burrata. If you can’t find burrata fresh mozzarella is also a great option.

Now on to the vinaigrette. The vinaigrette is tangy, sweet, and a touch spicy. I like to pack it full of basil and use champagne vinegar to switch it up from the usual balsamic vinegar. If you’re new to champagne vinegar, it can be found at most grocery stores. I simply order mine on Amazon or Thrive Market for convenience since I’ve been using so much of it. If you don’t have any champagne vinegar, feel free to swap-in your favorite, or use what you have on hand.

The beauty of this salad is that the longer the peaches and tomatoes sit and marinate in the vinaigrette, the better the flavor. Well, don’t let the salad sit for days…but 6-12 hours in the fridge is no problem.

This is a great salad for summer parties. But it’s also equally great to pack for lunch since you can make it a bit of head of time. It’s also so pretty!

If I was serving this for a summer dinner party, I’d add this grilled salmon or chicken, definitely these potatoes, then my favorite berry filled fruit crisp. So almost all of this week’s recipes. I didn’t create a summer dinner party menu on purpose, but hey it certainly works, and it’s all delicious!

And yes, this is one of those show-stopping salads that people will be talking about all summer long. It’s that good!

If you make this peach caprese salad with toasted garlic naan, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Peach Caprese Salad with Toasted Garlic Naan

4.52 from 54 votes

6

by Tieghan Gerard

calories 992kcal

Print Email

See More HBH on Google

Prep15 minutes mins

Cook15 minutes mins

Total30 minutes mins

This bright, colorful, and fresh summer salad, is full of grilled peaches, tomatoes, basil, and creamy burrata cheese. It's that easy summer salad that everyone craves all winter long!

Save this recipe!

Enter your email and we’ll send it straight to your inbox. Plus you’ll get new recipes from us every week!

Email *

Title Email Post

Save

Ingredients 

1x2x3x

Toasted Garlic Naan

• ▢ 3 pieces naan bread, torn into large pieces
• ▢ 2 tablespoons salted butter
• ▢ 2 tablespoons extra virgin olive oil
• ▢ 2-3 cloves garlic, minced or grated
• ▢ 1 tablespoon sesame seeds
• ▢ kosher salt

Salad

• ▢ 3 peaches, sliced
• ▢ 2 cups cherry tomatoes, halved if large
• ▢ 1 cup fresh basil leaves
• ▢ 3 ounces prosciutto
• ▢ 3 balls burrata cheese

Champagne Vinaigrette

• ▢ 1/4 cup extra virgin olive oil
• ▢ 2 tablespoons champagne vinegar
• ▢ 2 teaspoons honey
• ▢ 1 pinch crushed red pepper flakes (or to taste)
• ▢ kosher salt and black pepper (to taste)
• ▢ 1/4 cup fresh basil, chopped

Instructions 

• 1. To make the toasted naan. Preheat the oven to 375 degrees F. On a large baking sheet toss together the torn pieces of naan, butter, olive oil, garlic, sesame seeds, and a pinch of salt. Spread out in an even layer on the baking sheet. Transfer to the oven and bake for 12-15 minutes, until fragrant and toasted.

  2. To make the salad. Preheat your grill, grill pan or cast iron skillet to medium high and brush the grates with oil. Grill the half of peaches for 2-3 minutes or until light char marks appear, flip and grill another 2-3 minutes. On a large platter, arrange the grilled peaches, remaining raw peaches, tomatoes, basil, and prosciutto.

  3. To make the vinaigrette. Combine all ingredients in a glass jar and shake to combine. Pour the vinaigrette over the salad, gently tossing to coat.

  4. To serve, add the toasted naan and gently toss. Break the burrata over the salad and drizzle with additional vinaigrette, salt, and pepper.

Nutrition

Calories: 992kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe? Please rate & comment below.