3 large heirloom tomatoes, or 3 cups heirloom cherry tomatoes, sliced.
2 peaches, sliced
4 oz. fresh mozzarella diced
3 sprigs basil, leaves torn
2 sprigs mint, leaves torn
2 slices, crisp bread (toasted well in oven, not browned), broken into croutons
1/4 cup olive oil
2 Tbs. white balsamic vinegar
1 Tbs. honey
Coase sea salt (smoked is nice here)
Fresh black pepper
Arrange the salad ingredients on a plate, topping with the torn herbs and cheese. Hold the bread until just before serving. Whisk the dressing together and drizzle over the salad. Season with the coarse salt and pepper. Just before serving, add the croutons.