A no-fuss summer salad made with ripe Georgia peaches, heirloom tomatoes, fresh mozzarella, basil, peach white balsamic and olive oil — first served with leftover grilled shrimp for dinner, then enjoyed shrimp-free for lunch. Bright, beautiful and easy as can be.

I’m not able to post a new recipe over this Labor Day long weekend, so I thought I’d share links to a few of my favorites from the grill that seem oh-so-appropos for the holiday.