4 whole ripe tomatoes, sliced thick
4 whole ripe peaches, sliced thick
12 ounces fresh Mozzarella cheese, sliced thick
Fresh basil leaves
Olive oil, for drizzling
Balsamic vinegar, for drizzling
Kosher salt and freshly ground black pepper
Arrange tomato, peach and mozzarella slices on a platter placing basil leaves between layers. Drizzle olive oil over the top of the salad, and then drizzle balsamic vinegar over salad, getting a little bit on each slice. End with a sprinkling of kosher salt and black pepper. Keep at room temperature (for up to an hour) until ready to serve.