I find this recipe delicious when nectarines, peaches, plums and tomatoes are at their peak in the summer and when paired with basil leaves for a savory taste.  Add this dish to a late summer menu for a bright start to grilled chicken. 

Serves 4-6

Ingredients
1/2 tablespoon honey
1 tablespoon red wine vinegar
1/2 cup extra-virgin olive oil
Fine sea salt and freshly ground black pepper
1 nectarine, pit removed, cut in half
1 peach, pit removed, cut in half
1 plum, pit removed, cut in half
1 cup cherry tomatoes, cut in half
1 medium red onion, thinly sliced
1/4 cup fresh basil leaves, torn

Instructions
Whisk the honey and vinegar together in a small bowl. Whisk in the olive oil and season with salt and black pepper. Set aside.
Cut the nectarine, peach and plum into 1/2-inch slices. Place the fruit, tomatoes, red onion and half of the basil in a serving bowl. Add the vinaigrette and toss to combine. Sprinkle with the remaining basil and serve.