- Season the cut sides of the peaches with a few pinches of sea salt. On a large plate, drizzle the aged balsamic. In a large nonstick pan, heat the everyday olive oil over medium-low heat. Add the peaches cut side down and sear for 2½ to 3 minutes, giving the pan a little shake every minute or so to prevent them from sticking. (This is a slow sear so watch the heat here—you don’t want to burn the peaches.) Using tongs, check the cut side of the peaches to see if they have begun to brown. Once they have, remove the pan from the heat and transfer the peaches cut side down to the plate with the balsamic. Let the peaches rest for 1 minute to absorb the vinegar. Return the peaches to the hot pan cut side down, and cook over medium-low heat for another minute, then place back on the plate with the balsamic, allowing them to rest for 1 minute. Return to the hot pan for 1 more minute for the final sear. Transfer the peaches back to the plate cut side up and refrigerate for 15 minutes to chill.
- Cut the chilled peaches in half and arrange them on a large platter with the mozzarella. Season with sea salt. Tuck the basil leaves in between the peaches and mozzarella. Top with a generous drizzle of that super-special extra-virgin olive oil and some balsamic from the plate, if you want! Finish with fresh black pepper.
Recipes excerpted from Listen to Your Vegetables by Sarah Grueneberg and Kate Heddings. Copyright © 2022 by Green Mountain Collection, LLC. Reprinted by permission of Harvest, an imprint of HarperCollins Publishers.
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