6 hot-house tomatoes, sliced
1 (8 ounce) package of mozzarella, cut into thin rounds that will fit on top of the tomatoes
1 bunch basil, leaves separated
1 teaspoon kosher salt
¼ cup olive oil
½ cup kalamata olives

On a large platter, arrange tomatoes in a single layer.  Top with mozzarella, then a basil leaf.  Sprinkle kalamata olives throughout. Sprinkle salt over all and then drizzle with olive oil.   Serve at room temperature.

1 cup cherry tomatoes, halved
8 cups baby spinach
½ cup goat cheese, crumbled
¼  teaspoon pepper
¼ cup toasted walnut pieces

Maple Dressing:

¹/3 cup balsamic vinegar
¼ cup maple syrup
¼ cup olive oil
1 teaspoon minced garlic
1 teaspoon minced rosemary
Salt and pepper to taste

Preheat oven to 350 degrees.  Arrange tomatoes, cut side up, on a greased jelly-roll pan or cookie sheet with sides. Whisk together dressing ingredients and drizzle 2 tablespoons over tomatoes.  Cook for 30 minutes and cool.

Combine tomatoes, spinach, goat cheese, and pepper.  Sprinkle walnuts on top. Toss with dressing.

1/3 cup toasted or honey-glazed pecans
2   peaches, cut into small chunks or very thin slices
2  (6 ounce) packages fresh baby spinach

Dressing:
3 tablespoons balsamic vinegar
1 teaspoon sugar
2 teaspoons lemon juice
¼ cup olive oil
Salt and pepper to taste

Whisk together dressing ingredients.  Toss with pecans, peaches and spinach.