Or you could try this salad recipe recommended by chef Steven Redzikowski of Acorn in Denver, Colo.: Arrange wedges of a peach and an heirloom tomato on a plate, garnish with 4
mini mozzarella
balls, 6 pieces of torn basil, and 2
pitted and crushed green olives, then sprinkle with salt and fresh cracked pepper and drizzle with 1/2 tbsp olive oil.