Stone fruit and heirloom tomato mozzarella basil salad
Summer in a bowl! Can you tell I am excited? This is seriously delicious.
Welcome to part three of the picnic extravaganza! Check out the basil hummus and summer corn quinoa salad if you missed those earlier this week!
There are few things I enjoy more than stone fruit ... but cheese might be one of them. Then add tomatoes and basil and a bit of lemon and olive oil? Plus salt and pepper!? This actually can’t be beat. So. Dang. Delicious.
Stone Fruit & Heirloom Tomato Mozzarella Basil Salad
Prep time: 10 mins
Total time: 10 mins
Serves: 4
2 nectarines
1 peach
3 plums
2 large heirloom tomatoes
8 oz. package of fresh mozzarella pearls (drained), halved
1/4 cup packed fresh basil chiffonade
1 tablespoon olive oil
2 teaspoons fresh lemon juice
salt & pepper
1. Slice the stone fruit and the tomatoes into very thin wedges.
2. In a bowl, combine the sliced fruits, cheese, basil, olive oil, and lemon juice. Toss to combine, and season with salt and pepper to taste.3. Enjoy cold or at room temperature.
