Welcome to my blog. Front Range Fed is a blog about eating fresh, local food in and around Colorado's Front Range. Each week, I try new recipes, using as many local ingredients as possible. Join me as I discover the amazing things our local farms have to offer, and the delicious ways to enjoy meal at a time. 

Peach Caprese Salad With Roasted Pistachios

Peach Caprese Salad With Roasted Pistachios

Peach Caprese Salad With Roasted Pistachios
Peach Caprese Salad With Roasted Pistachios

This peach caprese salad is bursting with summer goodness. Fresh basil, ruby red cherry tomatoes, fresh mozzarella, and of course, peaches! Topped with crushed roasted pistachios and a light vinaigrette, it’s the best of of summer, piled high in a bowl.

Does fall make anyone else kind of sad?  Don’t get me wrong – I LOVE fall. The cooler, brisk nights, the cozy sweaters, huddling by the fire with a warm blanket. Really - fall is my jam. But I always feel this tiny sense of melancholy when it rolls around. Like it’s the end of something. I don’t know. It just sometimes makes me feel a little blah. And since Labor Day has come and gone, and Pumpkin Spice Lattes are officially on the menu at Starbucks, it feels pretty official that fall has arrived.

Fresh basil from the garden.

But, today, I had an epiphany. In the form of a salad, actually.  I picked up some remaining palisade peaches from the grocery store the other day (sadly, they too are coming to an end soon) and threw together this mess of peaches and mozzarella with some odds and ends from my garden (fresh basil, tomatoes) and, you guys, I literally cant – stop – eating.  Seriously. It’s so good – like every last bit of summer, piled high in a bowl. And its making me feel like maybe we can just squeeze a liiiiiiitle bit more warmth and sunshine and goodness out of this year before we start plummeting into the cold depths of winter.

Peach Caprese Salad And Roasted Pistacios

So, here’s how you do it. Scramble to your grocery store or local farmers market ASAP and scoop up any remaining peaches you find.  Grab a ball of fresh mozzarella (or buratta – this salad isn’t too picky) while you’re there. And some cherry tomatoes, and fresh basil. Oh! And some sort of nut while you’re at it (pistachios are my preference but if you like, something like walnuts could work too). Then race home and make this for lunch or dinner or whatever meal is next. Hurry! Before it’s too late and you can’t find any more of the juiciest of peaches that have just been lollygagging around every corner.   

And maybe (just maybe!) we can hold off on fall for just the teensiest bit more. At least for one more bite.

Peach Caprese Salad With Roasted Pistachios
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Peach Caprese Salad With Roasted Pistachios


  • 4 Large peaches, pitted and sliced

  • 1.5 Cups of cherry tomatoes, halved

  • 1 Cup of mozzarella, chopped into small pieces

  • 1 Large handful of basil, chopped

  • ¼ Cup roasted pistachios, chopped

  • ½ Cup olive oil

  • ¼ Cup balsamic vinegar

  • Juice of ½ lemon

  • 1 teaspoon shallots, finely sliced

  • 1 teaspoon honey

  • Salt and pepper to taste



1.     Combine peaches, cherry tomatoes, mozzarella and basil in a large bowl and toss together.

2.     Sprinkle chopped pistachios over salad

3.     Prepare dressing by whisking together olive oil, balsamic vinegar, lemon juice, shallots and honey in a small bowl.  Add salt and pepper to taste.

4.     Drizzle dressing lightly over the salad.

5.     Serve immediately.



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