For the Mozzarella
1 lb Mozzarella Curd
½ gallon Water with enough salt to your liking. I make it “ocean” salty
Break your curd into 1 inch pieces and let it come to room temperature while your water comes to a boil. Pull the water from the stove and let it cool to about 180 degrees (if it’s too hot, the curd will break down and get grainy). It should temper with the curd and still be uncomfortable but able to be touched while working the curd.
Once the curd begins to soften and combine with the others, scoop some out and work in your hand in a c shape to ball up. Continue to push it into itself until it’s smooth and shiny on the outside and the inside is free of bubbles. Wrap it in plastic wrap, trapping all the liquid inside, and let set at room temp.
For the Salad
1 ea ripe peach
1 ea tomato
½ cup cherry tomatoes
½ cup raspberries
Extra Virgin Olive Oil
Vinegar of your choice, I used an Ice Wine Tomato Vinegar from Minus 8
Cut your tomatoes, peaches, and mozzarella to desired size and season evenly on a plate before arranging on a platter. Add cherry tomatoes and raspberries and season with oil and vinegar. Finish with basil and any other fun garnishes you might have!