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Home » Recipes » Food

26 August, 2016 By Mary | 9 Comments

Stone Fruit & Heirloom Tomato Mozzarella Basil Salad

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Stone Fruit Tomato Mozzarella Basil Salad Recipe | thekitchenpaper.com

Uuuh yes yes yes yes! Summer in a bowl! CAN YOU TELL I AM EXCITED!? Sorry for yelling. But srsly, this is DEE-LICIOUS. 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! {Also, let's give my assistant, Marc, a HUGE ROUND OF APPLAUSE for his beautiful photos in this post!! He took everything except the first one and is THE BEST. Assistant/boyfriend WINNING.}

Stone Fruit Tomato Mozzarella Basil Salad Recipe | thekitchenpaper.com

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 & pepper!? This actually can't be beat. So. Dang. Delicious.

Stone Fruit Tomato Mozzarella Basil Salad Recipe | thekitchenpaper.com

I'm mostly just gonna share pictures with you today — I won tickets (work perk!) to see JOURNEY (!!!!) last night, so ... #priorities. So tired. SO tired. Now that I'm a total old lady and go to bed at 9 every night (fo reals. 5:30 wake up requires early bedtime!), staying up even a little bit past that is nearly equivalent to death. Am I being dramatic? Uhhhh maybe. I was recently reminded that I am somewhat hyperbolic (perhaps why I LOOOOOVE hyperbole and a half?? I identify with her like WHOA.), so ... sorry/not sorry.

Stone Fruit Tomato Mozzarella Basil Salad Recipe | thekitchenpaper.com

Anywho. Have a wonderful weekend! I'll be back Monday with MORE GOODIES FOR YOU! (I know I sometimes leave you for weeks at a time, but I always come back!) xoxo

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Stone Fruit & Heirloom Tomato Mozzarella Basil Salad

  • Author: Mary
  • Prep Time: 10 mins
  • Total Time: 10 minutes
  • Yield: 4 1x
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Ingredients

Units Scale
  • 2 nectarines
  • 1 peach
  • 3 plums
  • 2 large heirloom tomatoes
  • 8 oz. package of fresh mozzarella pearls (drained), halved
  • ¼ cup packed fresh basil chiffonade
  • 1 Tbsp olive oil
  • 2 tsp fresh lemon juice
  • salt & pepper

Instructions

  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.

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« Summer Corn Quinoa Salad
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Reader Interactions

Comments

  1. Katrina says

    August 26, 2016 at 8:54 am

    Mmm love the flavours in this salad! Simple and so delicious!

    Reply
    • Mary says

      August 27, 2016 at 9:24 am

      Thanks, Katrina!! xo

      Reply
  2. Lia says

    October 02, 2016 at 12:04 am

    This salad simple, taste delecious..healthy and fresh..thanks.

    Reply
    • Mary says

      October 02, 2016 at 3:58 pm

      Thanks, Lia!! xoxo

      Reply
  3. Paul Hayes says

    January 01, 2017 at 12:27 am

    Our local stone fruits are starting to flood the markets, so this is a fabulous way to use them. I love the use of basil as a salad leaf!

    Reply

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