By, Nat Levin
This month I had intended to share a recipe for a peach galette, but my kitchen was too hot to attempt anything that depends on cold butter. Then I thought I would try to perfect my peach cobbler recipe — I still haven’t nailed it — but after one underwhelming test, I couldn’t stand to turn the oven on again, or potentially waste more perfect peaches on an imperfect result.
I ended up slicing the rest of the peaches in the flat for a caprese, my favorite late-summer salad. Using the best ingredients you can find, slice equal amounts peaches, tomatoes, and mozzarella. Arrange the slices in alternating layers on a platter, then tuck or scatter basil leaves on top. I also like to add pickled onions and pickled chilis if I have them. Whisk together equal parts good olive oil and balsamic vinegar (white balsamic is good too), then drizzle over the top. Serve with crostini or focaccia, and enjoy in the shade!
