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+ servings
Large rectangular white dish with a salad containing caramelized peaches, prosciutto, fresh mozzarella, and basil

Caramelized Peach Caprese Salad

Course: Appetizer, Salad, Side Dish
Cuisine: Compliments many cuisines
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 255kcal
Author: Julie
A riff on the traditional, Caramelized Peach Caprese Salad is a refreshing change for the summer. Sweet, salty, creamy, crunchy!
Print Recipe


  • ¼ cup granulated sugar
  • 1 teaspoon fresh thyme
  • 2 peaches ripe
  • 2 cups arugula
  • 4 oz fresh mozzarella
  • 3 oz prosciutto
  • ¼ cup fresh basil leaves
  • balsamic glaze
  • salt & pepper to taste


  • Combine sugar and thyme in food processor. Pulse about 8 times until the thyme is in very small pieces.

Carmelize the Peaches

  • Cut the peaches into ⅛s. Heat a nonstick pan over medium heat and coat with cooking spray. Once the pan is hot, dip half of the peaches in the sugar and place in pan. Let the peaches cook for 1 - 2 minutes until the sugared side down starts to turn brown. Do not let the sugar turn black - the sugar will then be burnt and have a bitter taste. Flip the peaches over and cook this side for 1-2 minutes. Carefully take the peaches out of the pan. The pan may need to be wiped with a paper towel to clean any remaining brown or black sugar. Repeat the process with the remaining peaches.
  • Tear the mozzarella cheese and the prosciutto into bite sized pieces. Scatter the arugula on the serving dish. Start to add the prosciutto and the cheese randomly on the plate. Nestle the peaches into the salad. Sprinkle with salt and pepper to taste. Garnish with the basil and the balsamic glaze.


Calories: 255kcal | Carbohydrates: 21g | Protein: 10g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 321mg | Potassium: 243mg | Fiber: 1g | Sugar: 19g | Vitamin A: 776IU | Vitamin C: 8mg | Calcium: 166mg | Iron: 1mg