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.