INGREDIENTS:

• 1 medium peach, cut into wedges
• 2 cups leaf lettuce, chopped
• 1 large heirloom tomato, cut into wedges
• 4 ounces fresh buffalo mozzarella cheese (vegan sub.: dairy-free mozzarella)
• 1/2 cup loosely packed basil leaves, sliced in ribbons
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon salt (or to taste)
• 1/8 teaspoon pepper (or to taste)

DIRECTIONS:

1. Arrange lettuce, peach wedges, tomato wedges, and basil on a platter. Tear mozzarella into bite-size pieces and place on top of the salad
2. Drizzle with olive oil and vinegar
3. Sprinkle with salt and pepper