2 ripe peaches (white or yellow), sliced

200g fresh mozzarella or 1 ball of burrata

1 handful of fresh basil leaves

2 tablespoons extra virgin olive oil (preferably cold-pressed)

½ teaspoon sea salt flakes

Freshly ground black pepper, to taste

• Wash & Slice: Wash peaches and slice them into thin wedges. If using burrata, gently tear it open.

• Drain Mozzarella: Let mozzarella drain in a sieve for a few minutes. Pat dry if needed.

• Layer: On a large plate, arrange peach slices and mozzarella in an alternating circular pattern.

• Add Basil: Scatter fresh basil leaves over the salad.

• Season: Drizzle with olive oil, sprinkle with sea salt and pepper. Add lemon zest or balsamic glaze if desired.

• Serve immediately – tastes best fresh and at room temperature.

Optional: zest of ½ lemon or a few drops of balsamic glaze