No-Cook Peach Caprese Protein Bowls with Chili Oil

Caprese traces to the island of Capri, where tomato, mozzarella, and basil define summer simplicity. This no-cook bowl layers juicy peaches and tomatoes over Greek yogurt, then finishes with chili oil for sweet heat and easy protein.

Serves 2 · 12 min prep

Estimate for one serving

• 445 cal
• 28g protein
• 32g carbs
• 24g fat
• 4g fiber

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Ingredients

• 2 cups plain Greek yogurt
• 2 ripe peaches
• 1 cup heirloom cherry or grape tomatoes
• 4 oz fresh mozzarella pearls
• 1/3 cup fresh basil leaves
• 2 Tbsp extra-virgin olive oil
• 2 tsp chili crisp or chili oil
• 2 tsp honey
• 3 Tbsp toasted pepitas or pine nuts
• 1/4 tsp kosher salt
• pinch flaky sea salt
• to taste black pepper
• 1 tsp lemon zest

Instructions

1. 1Choose peaches that yield slightly to pressure and smell fragrant. Halve, pit, and cut them into wedges or bite-size chunks. Halve the cherry tomatoes if large.
2. 2In two wide shallow bowls, divide and swirl the Greek yogurt into a thick base layer, creating a well in the center with the back of a spoon.
3. 3Arrange the peach wedges and tomatoes attractively over the yogurt. Nestle the mozzarella pearls among the fruit.
4. 4Tear the basil leaves over the top. Drizzle each bowl with olive oil and a little honey, then add small spoonfuls of chili crisp so the heat hits both sweet peach and creamy yogurt.
5. 5Scatter toasted pepitas, lemon zest, flaky salt, and black pepper. The bowls need no cooking—just assembly.
6. 6Taste a combined bite and adjust chili or honey if you want more contrast. Serve immediately with a spoon so every scoop gets yogurt, fruit, cheese, and crunch.
7. 7If packing ahead, keep chili crisp and nuts separate until eating so textures stay sharp.