1/2 cup white balsamic vinegar 1/4 cup extra virgin olive oil 2 thie peaches, chilled 2 yellow peaches, chilled Two 4-ounce fresh mozzarella balls, preferably water-packed 10 fresh basil leaves, torn 1 teaspoon flaky salt 1 teaspoon freshly ground black pepper
In an 8-ounce screw-top jar, combine the vinegar and oil. Screw on the lid and shake well. Refrigerate until well chilled. The dressing can be made ahead and stored in the jar in the refrigerator for up to 1 week.
Remove the pits from the peaches and cut them into 1/2-inch thick slices or wedges. Drain the mozzarella if necessary and pat it dry. Use a sharp knife to cut into 1/4-inch thick slices.
On a serving platter, decoratively around slices of the white peaches, yellow peaches and mozzarella. Scatter the basil leaves on top, drizzle over the dressing, and sprinkle the flaky salt and pepper on top. Serve at once.
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