I recommend this as a lovely addition to anyone's summer appetizer repertoire. It may sound like hyperbole but this really tastes how I imagine summer would if it could. And it is really easy to put together but, I have to admit it, only as good as the very best and ripest peaches you can find.
I made this with a very pungent basil but I think that tarragon would work really well also.
2 ripe and juicy peaches, either white or yellow
1/2 bunch of basil
16 oz. salted mozzarella
1/4 cup granulated sugar
1/4 cup water
1 tsp rice wine vinegar
1 tsp grated ginger (plus a bit more to sprinkle over the top of the dish)
Salt to taste
Place the basil stems, the water, the granulated sugar and the ginger in a small saucepan and heat over low heat until the sugar has dissolved. Add the vinegar, stir and set aside to cool. Once cool, remove the basil stems. You can make this earlier in the day or a few days prior to making the salad. (Leftover syrup is a nice addition to lemonade instead of sugar).
Peel, pit and slice the peaches. I tend to this over the syrup pan so as to catch any peach juice that tries to escape. Cut the mozzarella into the thinnest slices you can. Arrange them, along with the basil leaves on 4 plates.
Drizzle with a bit of the syrup, grate a bit of ginger over each plate and sprinkle with a bit of salt before serving.