Insanely Easy Peach Caprese Salad with Hot Honey Vinaigrette
Ella Cooks
Sweet, juicy peaches replace tomatoes in this summery twist on Caprese, layered with creamy mozzarella, torn basil, and a chili-spiked honey vinaigrette that ties it all together. Bright, bold, no cooking required.
8ozfresh mozzarellasliced or torn (or use mozzarella balls)
¼cupfresh basil leaveswhole or torn
Optional: prosciuttoarugula, or toasted nuts
For the Hot Honey Vinaigrette:
2tbsphot honeystore-bought or DIY: mix honey + chili flakes
1tbspapple cider vinegar or white balsamic
2tbspextra virgin olive oil
1tspDijon mustardoptional, adds richness
Pinchof sea salt and black pepper
Don’t have hot honey? Mix 2 tbsp regular honey with ¼–½ tsp chili flakes or a few dashes of hot sauce and let it sit for 5–10 minutes before using
Instructions
Instructions
Make the Hot Honey Vinaigrette
In a small bowl or jar, whisk together the hot honey, vinegar, olive oil, mustard (if using), salt, and pepper. Taste and adjust: add more chili if you like heat, more honey for sweetness.
Pro Tip: Warm the honey slightly before mixing for better emulsification.
Layer the Salad
On a large platter or shallow serving board, layer the peach slices and mozzarella in an overlapping pattern. Tuck basil leaves between the layers. If using prosciutto or arugula, nestle it around the edges.
Drizzle & Finish
Spoon or drizzle the hot honey vinaigrette generously over the top of the salad. Finish with a few cracks of black pepper and a pinch of flaky salt if desired.
Serve chilled or at room temp — either way, it sings.
Notes
Optional Add-Ons
More crunch Add toasted almonds, pistachios, or walnuts
More heat Add thinly sliced fresh chili or extra hot honey
Creamier twist Use burrata instead of mozzarella
Make it a main Serve over arugula or farro, or pair with grilled chicken or shrimp