New Leaf - Stone Fruit Caprese Salad

Ingredients

• 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