Tomato and Peach Salad

1/3 CP BALSAMIC VINEGAR

2 LARGE HEIRLOOM TOMATOES – cut in chunks or wedges

2 LARGE RIPE PEACHES – cut in chunks or wedges

8 OZ BURRATA – sliced or cut in chunks

2-3 TBS FRESH BASIL – chopped

In a small saucepan add the balsamic vinegar and bring to a boil over medium heat. Reduce heat to low and let simmer, swirling the pan occasionally until the vinegar is reduced to about half of original volume. Set aside and allow to cool. Line a platter with the tomatoes and peaches. Top with dollops of the cheese and sprinkle the basil over all. Drizzle the balsamic reduction over the salad.

PS: serve with crusty Italian bread and you can make this a summer meal. (I add chilled white wine).

BUON MANGIATA!