• 1 pound peaches, pitted and sliced
  • 4 ounces Rosé wine
  • 2 tablespoons sugar
  • 1 pound fresh mozzarella
  • A handful fresh mint leaves
  • A handful fresh basil
  • Olive oil, for drizzling
  • Flakey sea salt, top topping
Serves: 4

Place the peaches, wine and sugar into a bowl. Cover with plastic wrap and chill for at least two hours.

Slice the mozzarella into thin slices and place them onto a serving platter or individual salad plates. Tear the mint and basil leaves into the bowl with the peaches and toss. Spoon the marinated peaches on top of the mozzarella, drizzle with olive oil and sprinkle with some flakey sea salt.