Mozzarella, peaches and tomato salad

Vanessa Lewis

Ingredients

2	Peaches (Main)
500 g	Assorted tomatoes, approx (Main)
1 bag	Fresh mozzarella ball (Main)
¼ cup	Tarragon (Main)
¼ cup	Basil leaves
2 Tbsp	Balsamic vinegar
2 Tbsp	Extra virgin olive oil

Directions

1. Remove the stones from and roughly chop the peaches.
2. Chop the tomatoes into different shapes, try to keep the size of the peach and tomato pieces roughly the same. Combine in a large bowl.
3. Rip the ball of mozzarella into chunks and add to the peaches and tomatoes.
4. Tear the basil and chop the tarragon, add these to the salad.
5. Gently mix to combine and pour into a serving bowl or platter.
6. Drizzle over the vinegar and oil, then season with Murray river salt (or Himlayan pink salt) to taste.

See Simon Gault's other cheeseyfruit combo

• Roasted plums in parmesan nests