Apricot, Heirloom Tomato and Mozzarella Salad

• 2 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tsp sea salt
• ¼ tsp freshly ground pepper
• 2 c apricots or peaches, pit removed and cut into wedges
• 2 medium heirloom tomatoes (about 1 ½ lbs), cut into wedges
• ½ c mozzarella pearls
• ¼ c red onion, thinly sliced
• ¼ c basil leaves, chopped

In a large bowl, whisk together oil, vinegar, salt and pepper. Add the remaining 5 ingredients and toss gently to combine. Cover and refrigerate for one hour before serving.