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Stone Fruit Caprese Salad 15 June, 2017 | Stone Fruit

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  • 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


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.

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