Ingredients
4 ounces fresh buffalo mozzarella cheese2 cups torn leaf lettuce1 medium peach, cut into wedges1 large heirloom tomato, cut into wedges1/2 cup loosely packed basil leaves2 tablespoons extra virgin olive oil1 tablespoon balsamic vinegar1/4 teaspoon flaky sea salt1/8 teaspoon coarsely ground pepper
Preparation
Tear mozzarella into large pieces. On 2 large plates, arrange lettuce, peach wedges, tomato wedges, mozzarella and basil. Drizzle with olive oil and vinegar; sprinkle with salt and pepper.
