Peach Caprese

Rinse tomatoes and peaches under cold water, pat dry with paper towels, and remove the stems from the tomatoes - this helps prevent juice running across the plate.

Halve the peaches, remove the stone, and cut into thin wedges (approx 5 mm) - wedges hold their shape better than rounds and look floral in the finished salad.

Slice tomatoes with a sharp knife into rounds 4-6 mm thick. cut smaller tomatoes into quarters so the slices aren’t tiny compared to the peaches.

Remove mozzarella from its liquid, let it drain on a kitchen towel, and slice into rounds similar in thickness to the tomatoes so the layers sit evenly.

Tear basil leaves into smaller pieces by hand (a knife will bruise and darken the edges). reserve a larger central leaf for garnish.

On a large serving plate, arrange alternating slices of tomato, mozzarella, and peach wedges in a circle or a row - slightly overlap each slice.

Lightly sprinkle each layer with sea salt and freshly ground black pepper. salt will highlight the flavors of both tomatoes and peaches.

Scatter the torn basil over the salad and drizzle good quality extra virgin olive oil (about 2 tablespoons for the whole salad).

Add a few drops of balsamic vinegar to taste - apply it in spots rather than over the entire salad so the contrast remains pronounced.

Slice a baguette on the diagonal into pieces about 1.5 cm thick - you can briefly toast them on a dry grill pan on both sides (15-20 seconds) for a crisp surface and aroma.

Serve the salad immediately after seasoning - peaches and tomatoes release juice and freshness diminishes after a few minutes.