Smoky Peach Caprese Salad
- 3 large peaches, cut into 1/3-inch slices, seeds removed
- 8-10 fresh mozzarella medallions
- 3-4 large basil leaves, torn into pieces
- 2 tsp. olive oil, plus more for drizzling
- pinch of applewood smoked sea salt (or regular flaky sea salt)
Plate the salad by laying the mozzarella and peach medallions alternately on a plate, then sprinkle a pinch of the applewood smoke sea salt to the top. Top with the basil leaves and drizzle with olive oil.