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Heirloom Tomato & Peach Caprese Salad

Name: Heirloom Tomato & Peach Caprese Salad (with Basil Oil)
Prep time: 10 min
Total time: 10 min
Ingredients: 2-3 large heirloom tomatoes (sliced); 2 ripe peaches (sliced); 1 ripe avocado (sliced); 8 oz dairy-free ricotta; 8-10 basil leaves; 3 tbsp balsamic vinegar; 2 tsp Italian seasoning; 1-2 tbsp basil oil (recipe below); flaky sea salt; freshly cracked black pepper; fresh bread (for serving); 1 cup fresh basil; ½ cup extra virgin olive oil; 1 small garlic clove; pinch of salt

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If you're looking for a quick and easy appetizer, look no further! This 10 minute Heirloom Tomato Peach Caprese Salad is the perfect option when you're looking for something visually appealing, delicious and easy to throw together! This perfect summer appetizer features juicy heirloom tomatoes, ripe peaches, avocado, dairy-free ricotta, balsamic vinegar, fresh basil, and an easy homemade basil oil. It’s sweet, savory, stunning on a platter, and perfect with toasted bread for scooping up every last bite.

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Peach Caprese Salad

If there is one thing Eric and I absolutely adore doing, it’s hosting!

There’s nothing like gathering people you love over food for a good laugh and nibble. Whenever I have company coming, one of my favorite little rituals is grabbing the dogs and walking up to Clark’s Market to see what looks good. Their seasonal, local produce is truly some of the BEST, especially this time of year when Colorado peaches are at their peak, and the heirloom tomatoes are almost too pretty to cut into. Almost.

For this platter, I grab a few gorgeous local heirloom tomatoes, Colorado peaches, fresh basil, perfectly ripe avocado, and dairy-free ricotta, then swing by the bakery for a loaf of Clark’s homemade sourdough for our guests and some gluten-free bread for me. Back at home, everything gets layered onto a platter with balsamic vinegar, Italian seasoning, a super simple 5-minute garlic basil oil, and somehow, in about 10 minutes, you have an appetizer that looks like you put WAY more thought and effort into it than you actually did.

This peach caprese salad is fresh, stunning, sweet, savory, and seriously pleases every single time. I love that it lets the incredible seasonal produce do most of the work, while the dairy-free ricotta and basil oil make the whole thing feel a little more elevated. And if you’d rather make your dairy-free ricotta from scratch, you absolutely can. My homemade dairy-free ricotta is incredibly easy, and you can find the recipe here.

Serve it with plenty of toasted bread for scooping up every last bit, preferably outside with friends and a good glass of wine.

What Is A Caprese Salad?

A classic caprese salad recipe is an Italian salad made with tomatoes, mozzarella, fresh basil, olive oil, salt, and often balsamic vinegar or balsamic glaze. It’s simple, fresh, and all about letting really good ingredients shine. This version is a little different and totally plant based! The essence of the classic caprese salad is still very much alive, showcasing juicy tomatoes, basil leaves, creamy richness, and a simple dressing. But instead of mozzarella, we’re using dairy-free ricotta. And because it’s late summer and peaches are basically begging to be involved, we’re adding fresh peach slices for sweetness! The result is almost too good to believe and still feels familiar, but honestly a bit more exciting!

Why You’ll Love This Peach Caprese Salad!

This tomato peach caprese is everything I want in a summer recipe: easy, beautiful, fresh, and secretly very low effort. It comes together in about 10 minutes, but once you layer it onto a platter with basil oil, balsamic, dairy-free ricotta, avocado, and flaky salt, it looks like something you’d order at a cute wine bar. It’s also the perfect balance of sweet and savory which is such a vibe when hosting a crowd. The peaches are juicy and fragrant, the tomatoes are bright and acidic, the avocado adds creaminess, the dairy-free ricotta makes it feel a little indulgent, and the basil oil ties it all together.

Heirloom Tomato and Peach Caprese Salad Ingredients

Every ingredient in this vegan caprese salad has a job. Since this recipe is so simple, the quality of your produce really matters. Here’s what you’ll want to grab:

Heirloom Tomatoes: The tomato you choose matters a lot in this recipe, which is why I went with Heirloom tomatoes. They are juicy, colorful, and full of flavor, which makes them perfect for a dish that’s all about the beauty of each ingredient. The best tomato for caprese salad is ripe, slightly firm, and flavorful enough to eat on its own.
Fresh Peaches: Ripe peaches add sweetness, juiciness, and that late-summer flavor we’re here for. If you love salads with fresh peaches, this is such an easy way to let them shine.
Avocado: Adds creamy richness and makes this dish feel more satisfying, pairing beautifully with the tomatoes, peaches, basil, and balsamic.
Dairy-Free Ricotta: This replaces the mozzarella in a traditional caprese salad. It adds creaminess, tang, and a soft texture that makes the whole platter feel more elevated. Use your favorite store-bought option or use this recipe to make a high-protein tofu ricotta.
Fresh Basil Leaves: Essential for that classic caprese flavor, as it adds freshness, aroma, and a slightly peppery bite that balances the sweet peaches and creamy ricotta.
Balsamic Vinegar: Adds acidity, depth, and sweetness. You can also finish with a little balsamic glaze for a thicker, sweeter drizzle.
Italian Seasoning: A small sprinkle adds savory herb flavor and makes the platter feel a little more dressed up.
Basil Oil: The basil oil gives this recipe its restaurant-y finish. It’s vibrant, fresh, garlicky, and so good drizzled over the tomatoes, peaches, avocado, and ricotta.
Flaky Sea Salt: Salt is non-negotiable for this recipe, as it brings out the sweetness of the peaches and enhances the flavor of the tomatoes!
Freshly Cracked Black Pepper: Adds a little bite and balances the sweetness.
Fresh Bread: Toasted sourdough, gluten-free bread, or any crusty bread works perfectly. Because the juices, ricotta, basil oil, and balsamic at the bottom of the platter deserve to be scooped!

Homemade Basil Oil Ingredients

This basil oil takes about 5 minutes and makes the whole dish feel special.

Fresh Basil: Gives the oil its bright green color, a fresh herbiness, and ties the whole dish together effortlessly.
Extra Virgin Olive Oil: Creates the rich, silky base and carries the basil and garlic flavor across the whole dish.
Garlic: Just one small clove adds just enough of a punch without overpowering any of the other ingredients or leaving a harsh garlicy aftertaste.
Salt: A pinch of salt helps the basil oil taste balanced and brings the flavors forward.

How to Make This Peach Caprese Salad

Making this caprese is quick and easy; I’m talking 10 minutes, including the basil oil!

Make the basil oil

Add the basil oil ingredients to a high-speed blender and blend for about 30 seconds, until vibrant green and smooth. Pour through a fine-mesh strainer, using a spoon to press the oil through. Transfer to a bottle or jar to store.

Prep the tomatoes

For best results, arrange your tomato slices in an even layer, sprinkle with a bit of sea salt, and let them rest for a few minutes. Blot with a paper towel to remove excess moisture. This keeps the platter flavorful without becoming watery.

Start the platter

Drizzle a little balsamic vinegar and olive oil onto your serving platter, then sprinkle with Italian seasoning. This creates a flavorful base under all the juicy fruit and vegetables.

Layer everything beautifully

Arrange the sliced heirloom tomatoes, peaches, and avocado on the platter, alternating colors and ingredients as you go. Don’t worry about perfection. A little effortless, overflowing, farmers-market energy is exactly what we want. Add dollops of dairy-free ricotta and tuck in fresh basil leaves.

Finish and serve

Drizzle with basil oil and extra balsamic vinegar, then finish with flaky sea salt and freshly cracked black pepper. Serve with fresh bread for dipping, scooping, and leaving no drops behind.

Why Peach Caprese is So Good

If you’ve never had peaches in your caprese salad, you might not know what you’re missing! Tomatoes and peaches are both peak-summer ingredients, and they pair so well. The tomatoes bring acidity and brightness, while the peaches bring sweetness and softness. Add creamy dairy-free ricotta, fresh basil, balsamic, and basil oil, and a simple platter suddenly feels layered and special.

What to Serve This Heirloom Tomato and Peach Caprese

This caprese appetizer is perfect for hosting, snacking, or building a very pretty summer dinner around. If you want to serve it with more appetizers, think other fresh, summery things like this Strawberry Bruschetta, these Ricotta Stuffed Zucchini Blossoms, these Balsamic Marinated Grilled Portobello Mushrooms, or anything totally in season like this Checkerboard Watermelon Salad!

Vegan Caprese Salad FAQ

What is the best tomato for caprese salad? The best tomato for caprese salad is a ripe, flavorful tomato that tastes good on its own. Heirloom tomatoes are perfect because they’re juicy, colorful, and naturally sweet. Tomatoes on the vine or ripe garden tomatoes also work well.

Can I use balsamic glaze instead of balsamic vinegar? You can use either; balsamic glaze is thicker and sweeter than balsamic vinegar, so it makes a beautiful finishing drizzle. Keep in mind you’ve got sweetness from the peaches in this caprese, so you may want to stick with the balsamic vinegar for a more balanced dish.

How do I keep the salad from getting watery? Salt the tomato slices, let them rest for a few minutes, then blot with a paper towel before layering. This removes excess moisture and keeps the platter from getting too watery.

Can I turn this into a full salad? Of course, if you serve it over arugula or baby greens, you’ll easily turn this into a larger salad bowl. You could also add chickpeas, white beans, or crispy tofu for protein.

Did you make this recipe?

I would love to hear about it! Leave a rating and review below, and let me know how you served it! Try these other delicious appetizer recipes next:

Whipped Miso Sweet Potato Dip

Ricotta Stuffed Squash Blossoms

Strawberry Salsa

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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