Ngoc Minh Ngo
ripe peaches (peeled, if desired)
fresh basil leaves, torn
fresh mozzarella, cut into 1-inch chunks
extra-virgin olive oil
- Cut each peach into 6 to 8 wedges, then cut each wedge in half crosswise.
- In a large bowl, combine the peaches, basil, and mozzarella. Drizzle with the oil, sprinkle with the salt and pepper, and toss. (You can cover and refrigerate the salad for up to several hours.) Serve cold or at room temperature.