The mozzarella called for in this salad is the fresh kind–it’s usually sold in packages containing liquid. In a cheese shop, they are often in trays submerged in liquid. You might be able to use goat cheese in this salad, but there really is no substitute for fresh mozzarella.

3 or 4 ripe peaches, peeled, if you like, or fuzz wiped off
1 c fresh basil leaves, torn
8 oz fresh mozzarella, cut into bite-size pieces
1 T extra-virgin olive oil
salt and pepper, to taste

1. Cut peaches into wedges, then halve the wedges crosswise. Or just chop the peaches into small pieces.

2. In a serving bowl, combine the peaches, basil, and mozzarella. Drizzle in the olive oil, salt, and pepper. Toss gently. Taste, and add more oil or seasonings if you like. Serve immediately or cover and refrigerate for a couple of hours. Serve cold or at room temperature.