Marinated Stone Fruit Caprese Salad

• 4 peaches, pitted and sliced into wedges
• 6-8 apricots, pitted and sliced into wedges
• 100g cherries, pitted and sliced in half
• 4 nectarines, pitted and sliced into wedges
• 2 teaspoons oregano
• 4-6 leaves fresh basil, chopped
• 3 sprigs fresh thyme
• 2 tablespoons extra virgin olive oil
• 1/4 cup red wine vinegar
• 3 tablespoons honey
• 300g mozzarella balls
• Salt & black pepper to taste

Combine the fruit, red wine vinegar, olive oil, honey, herbs, salt, and pepper in a mixing bowl.

Mix gently to combine.

Place the fruit in Le Creuset Holly Mini Cocottes and cover.

Allow to marinade for an hour.

Arrange the mozzarella over the fruit, garnish with extra herbs and a pinch of flakey sea salt.

Serve chilled.

Recipe & image courtesy of Landi Govender