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.}

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.

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.

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

Stone Fruit & Heirloom Tomato Mozzarella Basil Salad

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

Print Recipe

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

Slice the stone fruit and the tomatoes into very thin wedges.
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.
Enjoy cold or at room temperature.