3 ripe tomatoes (herloom or vine ripened)
3 ripe peaches
1 cup fresh basil leaves, torn
8 ounces fresh mozzarella, cut into quarter inch slices
2 teaspoons extra-virgin olive oil
4 tablespoons of balsamic vinigar
¼ teaspoon kosher salt
⅛ teaspoon black pepper
Cut each peach and tomato into 1/4 inch slices. Layer a peach, tomato, basil, and mozzarella. Drizzle with oil and vinegar, then sprinkle with the salt, pepper, and basil. (You can cover and refrigerate the salad for up to several hours.) Serve cold or at room temperature.
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