Ingredients
Scale
- 3 stone fruits, cut into wedges (peaches, plums, apricots, nectarines, etc.)
- 1/2 small watermelon, scooped with a melon baller
- 1 cup cherry tomatoes, halved
- 1 cup small mozzarella balls (bocconcini)
- 8 fresh basil leaves, chiffonade
- 8 fresh mint leaves, chiffonade
- Olive oil, for drizzling
- Kosher salt, to taste
Instructions
-
Combine the ingredients
In a large bowl, place the stone fruit wedges, watermelon balls, cherry tomatoes, mozzarella balls, basil, and mint. -
Toss gently
Carefully toss the ingredients together so the fruit and cheese stay intact. -
Season the salad
Drizzle with olive oil and sprinkle with kosher salt to taste. -
Serve
Serve immediately while fresh and chilled.
Notes
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Use ripe but firm stone fruit to keep the salad from becoming mushy.
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Chill the fruit beforehand for an extra refreshing summer dish.
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Add a drizzle of balsamic glaze or honey for additional sweetness.
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For a heartier version, add prosciutto or grilled chicken.
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Swap mozzarella for burrata if you want a richer presentation.
