Stone Fruit Caprese Salad

Ingredients

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 tablespoons fresh basil leaves, chiffonade (rolled up together and cut into strips)

• 4 ounces fresh buffalo mozzarella sliced

DRESSING:

• 3 tablespoons olive oil

• 2 tablespoons balsamic vinegar

• 1/2 teaspoon sea salt

• 1/2 teaspoon black pepper ground