This salad screams, “Serve me at brunch!”
-2-3 fresh peaches, cored and sliced into small wedges, covered in a few splashes sherry, cider, champagne or any lovely flavoured vinegar with some chopped herbs and a sprinkle of brown sugar; allowed to marinate for 20 minutes or more
-Some tomatoes of assorted colours and shapes sliced into rounds
-Torn pieces of fresh buffalo mozzarella
Drizzle some olive oil and lemon juice and splash on a few splatters of dijon mustard. Add sea salt and cracked black pepper.
Top with some torn mint leaves.