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
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon sea salt
1/2 teaspoon black pepper ground
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.