Inspired by traditional Caprese salad, we swap the tomatoes for stone fruit and slip lemon balm in as a stand-in for basil. When you toss a handful of lemon balm over nectarines, plums, and fresh, milky mozzarella, you release a sort of magic that enlivens a fruit’s natural sweetness. Lemon balm gives the nectarines and plums in this salad both depth and spirit. The herb’s cheerful energy comes through in how it tastes, but it also conveys that same energy to your mood, easing worry and encouraging a happy strength. I like to serve this impossibly simple salad with a drizzle of extra-virgin olive oil and herbal vinegar, such as my raspberry tulsi vinegar. If you don’t have time to make that—it takes a month—use balsamic vinegar instead, as its complexity and sweetness work well with stone fruit. Makes 4 servings 3 nectarines, pitted and cut into 1/4-inch-thick slices 3 …