Tuscan Summer Stone Fruit, Tomato, and Burrata Salad

4 tablespoons olive oil
kosher salt and pepper
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1/2 cup lightly torn fresh basil, plus more for serving
1 tablespoon chopped fresh oregano
2-3 peaches, nectarines, and red plums sliced
1/2 cups of pitted cherries
1 cup cherry tomatoes, halved if large
8 ounces burrata cheese, torn

In a mason jar, combine the 4 tablespoons of olive oil, the red wine vinegar, lemon juice, basil, and oregano. Season to taste with salt and pepper.

In a large salad bowl, combine the peaches, nectarines, plums, tomatoes, and cherries. Add the vinaigrette and toss well to combine. Let sit for 5-10 minutes or cover and chill for up to overnight.

To serve break the burrata over the salad, and season with salt. Top with fresh basil.

 6 servings