Southern Caprese Salad

Ingredients
- Beefsteak Tomatoes
- Peaches
- Prosciutto
- Mozzarella
- Fresh basil
- EVOO

It's hot outside, you just came back from the beach, your significant other puts the leftover bottle of white in an ice bucket and you're looking to eat something fresh, light and flavorful.

Cut the beefsteak tomatoes into thin, crescent slices and lay out on your plate. I prefer to have them in a circle, but each is to their own. Next is the peaches. Before you question this, just give it a try. It adds a whole level of sweetness and complexity to a very classic dish. I know you're not supposed to fuck up a good thing, but once you try it, I think we can all agree this gets a pass. The key is freshness. If you can get your hands on fresh peaches, please do. Start by peeling the skin, cutting it in half, removing the pit and creating similar slices as your tomato. Enter prosciutto. Prosciutto is the thin veil of saltiness that brings this dish together, so tear it up and use as liberally as you please over the fruits and vegetables. Keep this tearing and sprinkling momentum as you're going to repeat this same technique with your mozzarella. I'm pro cheese. You're pro cheese. Lets keep adding the cheese. Finally, it's your loyal friend, fresh basil. Tear up the leaves and allow the aromatics do their thing. Anoint with extra virgin olive oil. Smile.

Once you've taken a good look at your masterpiece, turn the dish over to your company and enjoy as the summer afternoon slowly slips away. Maybe take a nap afterwards.