Joanna Gaines’s Peach Caprese Salad

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Amy Neunsinger/Magnolia Table

We love Joanna Gaines’s excellent taste in renovation, interior design and even fashion. Turns out, she’s also a fantastic cook. Here’s one of her favorite light and easy summer salad recipes from her new cookbook, Magnolia Table: A Collection of Recipes for Gathering. Best of all? It comes together in ten minutes. We’re officially obsessed.


½ cup white balsamic vinegar

¼ cup extra-virgin olive oil

2 white peaches, chilled

2 yellow peaches, chilled

Two 4-ounce fresh mozzarella balls, preferably water-packed

10 fresh basil leaves, torn

1 teaspoon flaky salt

1 teaspoon freshly ground black pepper


1. In an 8-ounce screw-top jar, combine the vinegar and olive oil. Screw on the lid and shake well. Refrigerate until well chilled. The dressing can be made ahead and stored in the jar in the refrigerator for up to a week.

2. Remove the pits from the peaches and cut the fruit into ½-inch-thick slices or wedges. Drain the mozzarella if necessary and pat it dry. Use a sharp knife to cut it into ¼-inch-thick slices.

3. On a serving platter, decoratively arrange the slices of peach and mozzarella. Scatter the basil leaves on top, drizzle with the dressing and season with the flaky salt and pepper.

Nutrition Facts
  • 379 calories

  • 27g fat

  • 22g carbs

  • 14g protein

  • 18g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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