- 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
- 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.