baby greens salad with mozzarella and stone fruit on a turquoise plate

Stone Fruit Caprese Salad



  • 1 pound heirloom tomatoes, cut into eights and then each segment cut in half
  • 1 pound ripe nectarines and peaches, cut into eighths and then halved
  • 2 Tbsp fresh basil leaves, chiffonade (rolled up together and cut into strips)
  • 4 ounces fresh buffalo mozzarella, sliced into chunks


  • 3 Tbsp olive oil
  • 2 Tbsp balsamic vinegar
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper


  1. In a large mixing bowl, combine all the salad ingredients except for the mozzarella and toss well. Whisk the vinaigrette ingredients together in a small bowl and pour onto salad. Mix again. Add the chunks of mozzarella, toss gently and serve at once.