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Stone fruit and heirloom tomato mozzarella basil salad

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The Kitchen Paper

(Read caption) The sweetness of stone fruit and tomatoes combine with mozzarella and basil for a refreshing summer salad.

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Summer in a bowl! Can you tell I am excited? This is seriously delicious.

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! 

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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 and pepper!? This actually can’t be beat. So. Dang. Delicious.

Recommended:30 fresh tomato recipes

Stone Fruit & Heirloom Tomato Mozzarella Basil Salad
Prep time: 10 mins
Total time: 10 mins
Serves: 4

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 tablespoon olive oil
2 teaspoons fresh lemon juice
salt & pepper

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.


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