Tomato, Peach & Mozzarella Salad

We have a recipe here to shake up your July 4th potluck contribution, and one that takes advantage of in-season peaches. Win win. We enjoyed this salad with a roof deck sunset (for your viewing pleasure below), after a killer Barry’s Bootcamp session (it never gets easier), paired with a fresh olive baguette from Bricco Panetteria (a hidden gem). It takes about five minutes to prepare, but tastes best when left to marinate overnight. Happy 4th of July!

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4 tomatoes, cubed
3 peaches, cubed
8 oz. mozzarella
4 tablespoons olive oil
2 tablespoons dried basil (or 1/3 cup fresh basil, torn…which we forgot to buy grrr)
1/4 teaspoon salt
1/4 teaspoon pepper

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Combine ingredients, toss
Marinate (if time permits)

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