Perfect starter for a summer dinner party or a great side salad for a grilled chicken dinner. Mozzarella is great with this but some grilled haloumi cheese or creamy burrata would work well too! —Grant Melton
Place the peaches, wine and sugar into a bowl. Cover with plastic wrap and chill for at least two hours.
Slice the mozzarella into thin slices and place them onto a serving platter or individual salad plates. Tear the mint and basil leaves into the bowl with the peaches and toss. Spoon the marinated peaches on top of the mozzarella, drizzle with olive oil and sprinkle with some flakey sea salt.
Grant Melton is an Emmy Award-Winning Producer of the Rachael Ray Show, food writer and recipe developer. He's a contributor to Food52, Food Network Kitchen and Rachael Ray Every Day Magazine. He loves cookies, cocktails and kindness.