Ingredients
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar or rosé vinegar
3/4 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups red cherry tomatoes, halved
1 1/2 cups yellow cherry tomatoes, halved
1 (5-ounce package) arugula
3/4 cup fresh basil leaves
2 nectarines, sliced
1 large white peach, sliced
1 cup Rainier or other yellow-flesh cherries, pitted and halved
1/2 teaspoon flaky sea salt
Directions
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