Stone Fruit Caprese Salad

Stone Fruit Caprese


2 pounds assorted stone fruit (plums, peaches, nectarines & cherries)

1 tablespoon white balsamic vinegar

3 tablespoons olive oil

1/4 cup basil leaves, torn if large

8 ounces fresh mozzarella, torn into pieces

1 teaspoon sea salt

1/2 teaspoon black pepper


Halve the plums, peaches and nectarines, Pit the fruit and cut into slices. Halve the cherries and discard the pits. Place the fruit, basil and mozzarella in a large bowl.

In a small bowl, whisk together the vinegar and olive oil and then pour over the fruit tossing to combine. Season with salt and pepper.