Coarsely chop the almonds and roast them in a pan without fat. Take them out and let them cool down. Wash, quarter, seed and finely dice the tomatoes. Wash apricots, halve, stone and also finely dice them.
Mix vinegar with salt and pepper. Fold in the oil. Mix 2 tablespoons of vinaigrette into each of the tomatoes and apricots. Sort the salad, wash and drain. Pluck the mozzarella into pieces.
Place an appetizer/dessert ring or a ring made of aluminium foil on a plate. Layer one after the other 1⁄4 of the tomato, apricot and mozzarella pieces and sprinkle with almonds. Remove the ring.
On three further plates also stack 1 turret each. Mix the salad and the rest of the vinaigrette and spread loosely around it. Baguette tastes good with it.