Go Back
Fresh Chopped Peach Caprese Salad | Healthy Summer Salad Idea
Amanda Peterson

Fresh Chopped Peach Caprese Salad

A vibrant summer salad featuring ripe peaches, fresh mozzarella, crisp cucumbers, and basil tossed with zesty white balsamic and herb-infused pesto. This keto-friendly, high-protein dish is hydrating, nutrient-dense, and perfect for quick meal prep.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mediterranean
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 medium peaches (about 400g), diced
  • 1 cup (150g) fresh mozzarella, cubed
  • ½ English cucumber, sliced
  • ¼ red onion, thinly sliced
  • ¼ cup (30g) basil leaves, chopped
  • 3 tablespoons (45g) olive oil-based pesto
  • 1 tablespoon white balsamic vinegar
  • ¼ cup extra virgin olive oil (optional for keto version)
  • ¼ cup crumbled feta cheese (optional for added protein)
  • 4 oz grilled chicken breast or sliced turkey (optional, for non-vegetarian variation)

Method
 

  1. Dice peaches and gently toss to prevent browning.
  2. Cube mozzarella and slice cucumber and red onion.
  3. In a large bowl, combine cubed mozzarella, diced peaches, sliced cucumber, red onion, and chopped basil.
  4. Mix pesto and white balsamic vinegar in a small bowl; drizzle over the salad.
  5. Fold ingredients together until evenly coated.
  6. Adjust seasoning with salt and pepper to taste.

Notes

For a keto version, add extra cucumber and reduce peaches slightly.
Add crumbled feta for a tangy, high-protein twist.
Use leftover cooked chicken or turkey instead of beef for a lighter option.
Store in an airtight container without dressing for up to 24 hours.
Serve with whole-grain bread or avocado slices for a heartier version.