5 ounces arugula 8 ounces fresh mozzarella, sliced 2 large peaches, halved and pitted 1 large heirloom tomato, or a ripe tomato 1/4 cup fresh basil leaves 2-3 tablespoons olive oil 1 tablespoon honey 1/2 teaspoon Papa Joe's Salt
Halve and pit the peaches. Brush with olive oil and grill, cut side down over medium heat for 3-5 minutes or until grill marks appear. Flip the peaches over and grill on the skin side for 3-5 minutes until you are happy with the grill marks and the peaches are tender.
Using a serrated knife, slice the tomato into 1/4 inch rounds. Slice the fresh mozzarella into 1/4 inch rounds. Slice the grilled peaches - I like to cut each grilled half into 2-3 slices.
Spread the arugula onto a large serving platter. Arrange the grilled peaches, tomatoes and fresh mozzarella slices on top of the arugula. Arrange the basil leaves all over the salad. I like using the smallest leaves of basil, they look pretty and no need to cut.
Drizzle the olive oil and honey over the entire salad. Sprinkle with Papa Joe's Salt. Serve immediately. Store any leftovers in the refrigerator for up to two days.