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Stone fruit and heirloom tomato mozzarella basil salad

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

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    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! 

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.

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

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