Stone fruit caprese

This quick and easy summer salad is the delicious answer to a fruit glut. Toss through any other leaves lurking in the fridge as well to make yesterday's leftovers today's main event.

Ingreadient

• 1 tbsp balsamic vinegar
• 2 tbsp extra virgin olive oil
• 1 pinch pinch of sugar, (optional)
• 350g stone fruit (such as nectarines, plums, cherries or a mixture)
• Small handful fresh herbs (such as basil, mint or chives or a mixture), leaves picked
• 250g tomatoes (any variety, sliced in wedges or halved)
• 150g soft cheese (such as mozzarella, ricotta or goat’s)

Step by step

1. In a large bowl, whisk together the vinegar and oil with a fork; season (add a pinch of sugar, if liked) and set aside. Slice the fruit into thin wedges (if using cherries, halve them). Roughly chop the herbs, reserving a few leaves.
2. Tip the fruit, tomatoes and chopped herbs into the bowl; season, toss, then let stand for 5 minutes. Transfer to a platter. Tear over the cheese, drizzle over any dressing left in the bowl, then scatter with the reserved herbs and freshly ground black pepper.