Peach Caprese

Rinse the tomatoes and peaches under cold water, pat dry with paper towels and remove the tomato stems - this keeps juice from 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 the tomatoes with a sharp knife into rounds 4-6 mm thick. Cut smaller tomatoes into quarters so no slice looks tiny next to a peach wedge.

Remove the mozzarella from its liquid, drain on a kitchen towel and slice to a similar thickness as the tomatoes so the layers sit evenly.

Tear the basil leaves into smaller pieces by hand (a knife bruises and darkens the edges) - keep a larger central leaf back for the garnish.

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

Lightly season each layer with sea salt and freshly ground black pepper. Salt draws out the flavor of both tomatoes and peaches.

Scatter the torn basil over the top and drizzle with 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 all over, so the contrast stays 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 crust and aroma.

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