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