A lush summer salad with peaches, tomatoes, green beans, basil, balsamic vinegar and olive oil.

The Best Summer Harvest Caprese Salad

If I had to pick one salad to eat for the rest of my life, it’d probably be a caprese. I’ve always been a big fan of balsamic vinegar. And paired with high quality olive oil, creamy mozzarella, basil and fresh, succulent tomatoes, it just can’t be beat. Unless of course you take some creative liberties, as I’m wont to do. For instance, I decided to add some gorgeous summer peaches and purple basil, tomatoes and green beans plucked straight from my garden to this salad! And man, was it delicious!

Now normally caprese is served as an appetizer. Thanks to the additions I made, however, this one is hearty enough to enjoy as a full meal! It also holds up well for leftovers. Dressing and all! Y’know, because there’s no stupid lettuce to sog it all up. (Sorry – I really hate a soggy leftover salad. Like, a lot.)

And best of all, this satisfying and delicious salad is pretty dang easy to make. I know you guys love it when I throw you an easy recipe, so you’re welcome.

Close up of summer harvest caprese salad
Caprese salad with peaches and green beans.
Overhead shot of caprese salad with peaches and green beans.

The Best Summer Harvest Caprese Salad

Course Main Course, Salad
Keyword caprese, cheese, green beans, mozzarella, peaches, summer treats, tomato, vegetarian, vegetarian recipe
Servings 4


  • 1 lb Green beans (trimmed)
  • 1 pint Cherry tomatoes (halved)
  • 3 Peaches (sliced)
  • 1 Handful of basil (whole, or tear the larger leaves)
  • Balsamic vinegar (to taste)
  • Olive oil (to taste)
  • A pinch Flaky sea salt (to taste)
  • Freshly ground black pepper (to taste)
  • 2 balls Mozzarella cheese (sliced)


  • Toss green beans with 1 tbsp olive oil and a little bit of salt and pepper. Then cook in a large skillet over medium heat for 5-10 minutes, or until tender.
  • If you haven't already, prep your fruit, veggies and cheese while the green beans cook.
  • Give the green beans a couple minutes to cool. Then combine all the ingredients in a large bowl or platter and dress with olive oil and balsamic vinegar (to taste). Separate onto 4 plates. Sprinkle a little bit of flaky sea salt onto each, and serve!

And there you have it! A simple, yet satisfying twist on a caprese salad. If you make and enjoy this, be sure to check out this admittedly very similar stone fruit, tomato and burrata salad. It’s got a lot of the same ingredients but uses a different dressing so if you liked this one, it’s definitely worth your time.

And of course, I’d love to hear your thoughts on this or anything else in the comments or on Instagram!

4 thoughts on “The Best Summer Harvest Caprese Salad”

  1. Pingback: Chopped Kale Salad with Apricots, Farro, and Garlic Vinaigrette - Leisure Fan Club

  2. Pingback: Watermelon and Burrata Salad with Chili Crisp - Leisure Fan Club

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