A sunny twist on the classic Caprese, this version marries sweet peaches and nectarines with juicy cherry tomatoes, creamy mozarella, and a glossy drizzle of balsamic reduction. This recipe feels like a holiday in every bite: sunshine, sweetness and a little Italian romance.

Peach & Tomato Caprese Salad with Balsamic Reduction

Prep time: 15 minutes | Cook time: 25-30 minutes | Serving size: 4 as finger food

Ingredients: 

• 1 cup cherry or grape tomatoes (mixed colors), halved
• 2 ripe peaches, halved, pitted and sliced into thin wedges  
• 1 ripe nectarine, halved, pitted and sliced 
• 1 tub (225g) fresh mozzarella balls (bocconcini or cilegine), drained
• A handful of fresh basil leaves
• Flaked sea salt (such as Maldon), to taste 
• Freshly cracked black pepper 
• 1-2 teaspoons extra virgin olive oil, for drizzling 
• For the balsamic reduction: 
  ⁃ 1 cup balsamic vinegar
  ⁃ 1-2 teaspoon honey, optional

Directions:

1. Add balsamic vinegar to a small saucepan. Bring to a gentle simmer over medium heat, then reduce to low. Let it bubble for 8-10 minutes, stirring occasionally, until it thickens to a syrupy consistency (it should coat the back of a spoon). If using honey, stir it in halfway through. Remove from heat and let cool. It will thicken further as it cools. 

2. On a serving platter, scatter the tomatoes, peach and nectarine slices. Tuck in mozzarella balls and fresh basil leaves throughout for a casual, abundant look.

3. Drizzle generously with balsamic reduction, then add a light drizzle of extra virgin olive oil and sprinkle with flaked sea salt and freshly ground black pepper. Serve immediately.

Hints & Tips

Leftovers - Store in an airtight container in the fridge for up to 1 day. The peaches may soften slightly, but the flavors will still be delicious.

Make Ahead - Prep the fruit and tomatoes up to 4 hours in advance and refrigerate them separately. The balsamic reduction can be made ahead and stored in a sealed jar in the fridge for up to 1 week.

Variation - Add a handful of rocket or baby spinach for a peppery, leafy lift. For a more indulgent twist, scatter toasted pine nuts or prosciutto ribbons over the top.