Chunky Version:
2 ripe heirloom tomatoes, cut into chunks
1 ripe peach, cut into chunks
10 large fresh basil leaves, preferably freshly picked
1 bufula mozzarella, cut into cubes
1 slice red onion, cut into fine dice
sea salt and freshly ground pepper
balsamic vinegar
extra virgin olive oil
To a medium bowl, add the tomato and peach chunks. Cut the mozzarella into small cubes and add to the bowl. Chiffonade the basil and toss in. Add red onion. Toss the entire mixture gently. Sprinkle with salt and pepper to taste. Drizzle with balsamic vinegar and olive oil to taste.
Sliced Version:
Choose sizes of tomatoes which resemble peach sizes. Slice into thick slices, arrange as pictured with whole basil leaves or chiffonade as desired, sprinkle with red onion bits, and drizzle with the balsamic and oil. Sprinkle with salt and pepper to taste.