Stone Fruit & Heirloom Tomato Mozzarella Basil Salad

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 mins
• Yield: 4 1x

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Ingredients

• 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 Tbsp olive oil
• 2 tsp fresh lemon juice
• salt & pepper

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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.