Eating In

4 ripe peaches, halved, stoned and sliced
120g pack baby tomatoes, halved
2 tomatoes, sliced
15g fresh basil leaves
½ lemon, juiced
3 tbsp olive oil
250g pack mozzarella
½ red chilli, deseeded and thinly sliced
Put the peaches and tomatoes in a large bowl. Add half the basil, the lemon juice and 2 tbsp olive oil; season and toss together. Transfer to a serving plate.Tear the mozzarella over the salad and scatter over the chilli and remaining basil; season. Drizzle with the remaining oil.