An easy but delicious salad using the best available in summer season
Place the sugar and balsamic in a saucepan, bring to a boil then turn down to a simmer and cook gently until reduced by half. Transfer to a flat tray and chill until ready to use.
Heat a grill pan on the stove and set oven to 180 degrees cel , as you prepare the ingredients.
Slice the tomatoes into large chucks place in a tray season with salt, pepper and olive oil and leave to steep until needed
Pick the basil leaves and reserve until ready to use.
Peel and crush the garlic
cut the peaches into 1/4s. lightly oil them and place them on the hot grill pans. Mark both flesh sides of the peach. remove and allow to cool.
Tear the ciabatta into small crouton size pieces and place in a bowl and toss with the olive oil, salt and garlic. lay the croutons on a tray and bake until crisp and golden 7 - 8 minutes.
Tear the mozzarella into halves. season with olive oil and salt and pepper and leave to steep.
scatter a mix of the tomatoes over the base of plate and then do the same with the grilled peaches. Add a some croutons and place a piece of the mozzarella in the center of the plate.
Tear the basil leaves over and dress with the balsamic reduction.
«If you cant get Heritage tomatoes use San Marzano tomatoes. They are the classic neapolitan tomato and are just as delicious when in season. For a more expensive version replace the mozzarella with Burrata.»