Stone Fruit Caprese

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Ingredients for 57 servings

• 29 ripe nectarines, sliced into wedges
• 29 ripe plums, sliced into wedges
• 29 medium heirloom tomatoes, sliced
• 3.23 kg fresh mozzarella, torn
• 845 ml fresh basil leaves
• 630 ml extra-virgin olive oil
• 210 ml balsamic vinegar
• 35 ml flaky sea salt
• 18 ml black pepper

1. Step 1 of 4

   Arrange the tomato slices on the platter and sprinkle with half the salt. This draws out a little juice to mingle with the dressing.

2. Step 2 of 4

   Tuck the nectarine and plum wedges and the torn mozzarella among the tomatoes.

3. Step 3 of 4

   Drizzle with the olive oil, then the balsamic. Finish with the rest of the salt, the pepper and the basil.

4. Step 4 of 4

   Serve within 30 minutes, at room temperature, while the fruit is at its juiciest.