Peach and asparagus caprese salad with pistachio mint pesto

An Italian classic gets a fresh twist with this caprese salad recipe. Grilled peaches, asparagus and homemade pistachio mint pesto take this gluten-free dish from simple to simply delicious

  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
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Peach and asparagus caprese salad
  • 340 gram asparagus, trimmed
  • 1 1/2 tablespoon chilli oil
  • 4 medium peaches, halved and stones removed
  • 4 medium heirloom tomatoes (600g), sliced if large, halved or quartered if small (see recipe tip)
  • 250 gram buffalo mozzarella (see recipe tip), torn
  • 1 tablespoon white wine vinegar
  • 1/2 cup fresh small basil leaves
Pistachio mint pesto
  • 1/2 cup pistachios
  • 1 1/2 cup fresh mint leaves
  • 1 cup fresh flat-leaf parsley leaves
  • 1 clove garlic, crushed
  • 2 teaspoon finely grated lemon zest
  • 2 teaspoon lemon juice
  • 1/2 cup extra virgin olive oil


  • 1
    To make pistachio mint pesto, blend or process ingredients until smooth and season to taste.
  • 2
    Place asparagus and 1 Tbsp of the chilli oil in a medium bowl; toss to coat and season.
  • 3
    Cook asparagus, turning once, on a lightly oiled heated chargrill pan or barbecue flat plate for 10 minutes, adding the peaches to the pan cut-side down for the last 2 minutes of asparagus cooking time, or until asparagus is tender and peaches are golden.
  • 4
    Layer peaches and tomatoes on a platter; top with asparagus and mozzarella, then drizzle with vinegar, remaining chilli oil and the pistachio mint pesto. Top with basil.


  • Slice larger varieties of heirloom tomatoes, such as ox-hearts, and cut medium or smaller types in half or into wedges. - Buffalo mozzarella has a tangier flavour than cow’s milk mozzarella, which can also be used in this recipe.