When I think of a quintessential summer food, I often think of sun-ripened tomatoes and fresh mozzarella, mixed with torn basil and a little olive oil and balsamic vinegar. I eat that combination so frequently during the warm months, you’d think I was more of a tried-and-true type than a variety-lover in the kitchen. Fresh mozzarella has many other delightful uses, of course – a couple of my favorites are homemade pizza and vegetable sandwiches. However, the market has rosy, juicy peaches now. And what the market has is what I eat.