Caprese Salad with Peaches

I know, a recipe for caprese salad is hardly the newest concept out there, and it's so easy, no recipe is really needed.  However, last week on a trip to Whole Foods to grab some lunch, I came across a different twist on the caprese salad--the addition of fresh apricots.  That combination of fresh mozarella, tomatoes, basil and sweet apricots was quite possibly the perfect flavor combination.  Of course, I had to give it a try at home with some super fresh peaches I picked up at the farmer's market. The sweetness of fruit paired with the creaminess of the mozarella, the tartness of the balsalmic reduction,  the bite of freshly ground pepper, the bit of freshly sprinkled sea salt and the clean fresh taste of basil....definitely a fan.  Don't forget a bit of olive oil drizzled over the top.

For balsalmic reduction, you just boil a bottle of balsalmic vinegar down to about 1/4 of it's original volume or until it's a thick sweet and slightly tart syrup...about 15 minutes on medium high.  It keeps in the fridge for months.