A fresh twist on an old classic. This is one of the most popular summer dishes that I make. Everyone raves, but the key is not so much the recipe (which is simple and basic) but rather the availability of summer ripe peaches at their peak of freshness.
3 tablespoons extra-virgin olive oil
1½ tablespoons lemon juice
Salt and pepper
1-pound ripe peaches, quartered and pitted, each quarter cut into 4 slices
12 ounces fresh mozzarella cheese, halved and sliced ¼ inch thick
6 large fresh basil leaves, torn into small pieces, and a few basil sprigs for garnish
White balsamic vinegar (to drizzle, optional)
1. Whisk oil, lemon juice, ¼ teaspoon salt, and ⅛ teaspoon pepper together in large bowl. Add peaches and gently toss to coat.
2. Shingle peaches and mozzarella on serving platter. Drizzle any remaining dressing from bowl over top. Sprinkle with basil and garnish platter with basil sprigs. Season with salt and pepper to taste. Serve, with optional balsamic drizzle.