Smoky Peach Caprese Salad

I recently saw this recipe for peach caprese and knew immediately that I had to re-create it for myself. I switched it up a bit by omitting the brown sugar, butter, and the balsamic vinegar for a lighter tasting salad. I also used applewood smoked sea salt, which adds a smoky depth to the sweetness of the peaches. Originally I was going to serve this with grilled chicken, but in the end this made a great appetizer on Saturday night after a nice dip in the pool. It was also then decided that with the leftover mozzarella and basil, that we would be making a pizza; recipe soon to follow. Until then, enjoy this perfect summer salad. It's perfectly peachy!

Smoky Peach Caprese Salad

Ingredients:

• 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)

Heat the oil in a large skillet over medium-high heat. Add in the sliced peaches and cook on each side until they have caramelized a bit. Remove from the heat.

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.