2 cans (15 oz. each) California Cling Peach Halves or Slices
8 oz. fresh mozzarella*, sliced into 8 slices
8 to 16 large fresh basil leaves
1 tsp. olive oil
Sea salt and freshly cracked black pepper, to taste
1. Drain peaches.
2. Slice whole peaches, by placing peach halves cut-side-down on a cutting board. Place your hand gently on top of peach and cut across horizontally. Cut small peach halves into 2 slices, and large peach halves into 3 slices.
3. Arrange peach slices, mozzarella slices and basil leaves alternately on four individual salad plates.
4. Top each salad with a drizzle of olive oil and a light sprinkling of salt and pepper.