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Peach, tomato and mozzarella salad with basil
17
Nov
Recipe by Stevie Parle in The Telegraph. Photo by Andrew Crowly.
2 large ripe tomatoes
2 peaches
1 ball of mozzarella
A handful of basil leaves
A squeeze of lemon juice
Extra-virgin olive oil
METHOD
Chop the tomatoes and peaches into similar-sized chunks and transfer to a bowl.
Tip in the mozzarella and basil, and season well with salt and pepper.
Add a few squeezes of lemon and drizzle with your best oil before mixing together with your hands and serving.
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