this salad is the perfect way to finish off the summer! stone fruit hits the market right alongside the tomatoes, and as fall approaches i love to throw some pepitas on for crunch! refreshing and light with just the right drizzle of sweet, creamy, and bright.


Stone Fruit and Tomato Salad

2 pounds underripe stone fruit, such as peaches and plums, pitted and sliced  
1 pound heirloom tomatoes, large dice
1/4 cup plus 1 tablespoon This Little Goat Went to Tokyo
1 tablespoon lime juice
1/4 cup mayonnaise
1/4 cup fresh basil, torn
1/4 cup fresh mint, torn
1/4 cup pepitas, roasted and salted

In a small bowl whisk 1 tablespoon This Little Goat went to Tokyo and lime juice into mayonnaise. Set aside.

Layer stone fruit and tomatoes on a serving dish and sprinkle generously with herbs and pepitas. Drizzle with 1/4 cup This Little Goat Went to Tokyo and seasoned mayo. Serve immediately.