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macro friendly peach chopped caprese salad recipe by www.lillieeatsandtells.com

Chopped Peach Caprese Salad

This chopped peach caprese salad is summer in bowl, and I will happily keep eating it right into fall.. and maybe winter too...
5 from 3 votes
Course Salad
Cuisine Healthy
Prep Time 5 minutes
Servings 3
Calories 147 kcal


  • 1 cucumber chopped (265 g)
  • 1 cup cherry tomatoes halved (150 g)
  • 1 peach chopped (200 g)
  • ¾ cup mozzarella chopped (84 g)
  • ½ cup red onion diced (80 g)
  • 1 Tbsp store bought pesto 15 g*
  • 1 Tbsp white balsamic vinegar 15 g--ideally a fruit infused like my favorite lemon or peach by Baker and Olive
  • Handful of fresh basil chopped (15-20 g)
  • Good pinch of kosher salt and Pepper to taste


  • Add everything to a bowl and combine well. Serve immediately. Add extra vinegar to taste. If you’re not worried about the fats, add another tablespoon of pesto or a tablespoon of olive oil!


*I use and love the vegan kale pesto from Trader Joe’s which is 18 fat for a full ¼ cup. So our 1 Tbsp portion adds 4.5 fat to this whole salad. Feel free to use any store bought pesto and adjust your macros if you want or need!
This salad makes a beautiful side to any grilled chicken, steak, burgers, or fish!  I love to toss my portion with grilled chicken and arugula to bulk it up into a huge salad. Add some extra vinegar or balsamic glaze.
MFP: Lillie eats and Tells Chopped peach caprese salad


Serving: 276gFiber: 2gCalories: 147kcalFat: 6.5gProtein: 6.7gCarbohydrates: 15.4g
Keywords balsamic vinegar, mozzarella, peach, peaches, salad

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