This Peach Caprése Salad is more of an idea than a recipe, but, it’s a really good idea- one definitely worthy of its own post. Now that stone fruit season is fully upon us, I’m eating A LOT of peaches. Most recently, sliced and stacked on top of the tomato just before the mozzarella. It turns out, that even though I never thought that caprése salad was lacking in any way, it is just as good, if not better, with a slice of sweet, juicy, local peach. I recommend you give the Peach Caprése Salad a try. You won’t be sorry.

1 large heirloom tomato
1 large peach
4 ounce ball of mozzarella
fresh basil
olive oil
balsamic vinegar (the best you can afford)
salt
pepper

Slice the tomatoes, peaches and mozzarella into similar thickness pieces. Lay out the tomatoes on a large plate. Salt very lightly. Top with the peaches, then the mozzarella. Drizzle the olive oil and balsamic across the tops of the stacks. You need very little. Dust with salt and pepper. Top with fresh basil leaves. Let marinate a few minutes if you can. Eat. Repeat.