peach and mozzarella thing — don't knock it

Right so I wasn't going to post another salad this week but here we are. Peaches are properly good right now and I had half a ball of mozzarella left from something else so I just threw it together on Sunday and honestly the ROI on this was unreal for about four minutes of effort. Basically just: - ripe peaches, sliced — not too thin or they go sad - mozzarella torn up, not sliced, torn matters for some reason - handful of rocket - a few basil leaves if you've got them - drizzle of olive oil, bit of balsamic, flaky salt That's it. I added some toasted pine nuts because I had them but you don't need to. Packed it in a glass container for lunch on Monday and it held up fine, mind you the peaches do get a bit soft so I'd say eat it within a few hours. Tastes dead summery. The kind of thing that makes you feel like you've got your life together when really you just bought nice peaches.