Heirloom Tomato, Plum, and Apricot Salad



Serves 2

  • 1 medium heirloom tomato, cut into wedges
  • 1 plum, pit removed and cut into wedges
  • 1 apricot, pit removed and cut into wedges
  • 4 small balls of fresh mozzarella, ciliegine size
  • 4 basil leaves, chiffonade
  • Good aged balsamic vinegar
  • High-quality olive oil
  • Sea salt
  • Black pepper


Divide the tomato, plum, apricot, mozzarella, and basil between two individual bowls. Top with a generous pinch of sea salt and black pepper. Finish with a drizzle of balsamic vinegar and olive oil. Serve immediately.