4 peaches pitted and sliced1 pound of ripe, preferably heirloom tomatoes, quartered1 bunch of fresh basil, cleaned and torn8 oz of fresh mozzarella di bufala1/2 cup of extra virgin olive oilSalt and pepper to taste4 tbsp of balsamic vinegar(peach, lemon, traditional, fig, strawberry, blueberry, espresso)Slice peach and drizzle with olive oil and grill for 1 to 2 minutes on each sideSlice mozzarellaClean basilCombine balsamic, extra virgin olive oil and salt and pepper in a bowl to...
