A Salad for the Season Between

There’s a sweet spot in early fall where the days still hold heat, but the light has begun to shift. Tomatoes are still coming in strong, the stone fruit is soft and generous, and everything seems just ripe enough to pause for.

This salad was born from that moment. It’s not fussy, but it is thoughtful—built from ingredients we’ve pulled from the Sebastopol farmers market and our garden in the same afternoon. As always, our olive oil finishes it. You’ll want a good pour, and maybe a piece of warm olive bread close by.

  • Start with a bed of little gem lettuce on a wide plate or shallow bowl.
  • Add heirloom tomato slices, blood peaches (or any stone fruit of your liking), and a few thin slices of red onion.
  • Tear and scatter fresh mozzarella (or burrata if you’d rather).
  • Drizzle generously with our estate olive oil, followed by a splash of aged balsamic vinegar.
  • Top with fresh basil, flaky sea salt, and a twist of cracked black pepper.

Serve alongside warm garlic-rubbed olive bread.

– Stephen Singer