Pluot, green tomato and mozzarella salad

Indulge in the delightful combination of sweet pluots, tangy green tomatoes, and creamy mozzarella in this refreshing salad bursting with vibrant flavors.

Ingredients:

• 1 ball best-quality mozzarella (buffalo mozz if you can find it)
• 2 pluots, washed, seeded and cut into thin wedges
• 2 small-medium green tomatoes (I used Green Zebras), washed and sliced into thin wedges
• 2 tablespoons extra virgin olive oil
• 2 teaspoons agrodolce vinegar (I use Katz Late Harvest Sauv Blanc; if you can’t find agrodolce, use sherry vinegar)
• ½ – ¾ teaspoons orange blossom honey (or another nice, fragrant honey)
• several good grinds of black pepper
• 6-8 fresh basil leaves, cut into ribbons

Instructions:

1. Place the mozzarella ball on a serving platter. You can choose to either slice it or keep it whole. Arrange the pluot and green tomato wedges on and around the mozzarella. In a small bowl, mix the olive oil, vinegar, and honey together. Drizzle some of the mixture over the salad - you may not need all of it. Season the salad with freshly ground pepper, sprinkle the basil ribbons on top, and savor the dish.

Summary:

• Calories: 826 kcal
• Fat: 54 g
• Protein: 34 g
• Carbs: 62 g
• Potassium: 1853 mg
• Magnesium: 118 mg