- 4 nectarines, or peaches, halved
- 1 pint cherry tomatoes, halved
- 4 ounces mozzarella, or burrata
- Extra-virgin olive oil
- Rice wine vinegar
- Mint, or basil
- Flaky sea salt
- Crushed red pepper
Heat grill. Drizzle nectarines with olive oil and season with salt. Grill until flesh is slightly charred. Remove from heat and set aside.
Arrange tomatoes, cheese and grilled peaches on a large platter. Drizzle olive oil, rice wine vinegar and honey over fruit and cheese to your liking. Garnish with fresh mint, basil, red pepper flake, flake salt. Serve immediately.