Peach & Tomato Caprese
2 ripe peaches, sliced in 1/3 inch wedges
2 ripe heirloom tomatoes, sliced
4-6 oz. fresh mozzarella, cut in 1/4 inch slices
2 tablespoons Basil or Unflavored Extra Virgin Olive Oil
2 tablespoons Peach or Apricot Balsamic Vinegar
Fresh basil leaves
Freshly ground black pepper
Sea salt
Arrange the peaches, tomatoes and mozzarella alternately on a plate. Combine the oil and vinegar in a small container and shake vigorously. Drizzle over the salad. Tear basil leaves and sprinkle over the salad. Top with a little salt and pepper.
Serves 4
Of course, you can use Traditional or other balsamic vinegars also.