As published at

1 pint cherry tomatoes
2 ripe nectarines
3/4 cup mozzarella or Ciliegine (small mozzarella balls)
1 medium cucumber split & seeded
1/3 cup Castelvetrano olives pitted
1/4 cup olive oil
2 tablespoons fresh squeezed lemon juice
1/2 teaspoon sea salt flakes
1/4 teaspoon fresh ground pepper
1/4 cup fresh basil loosely packed

1. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until it has emulsified. Set aside.
2. Slice the basil into thin little ribbons (a.k.a. chiffonade) by stacking the leaves, then roll them into a tight bundle. Then slice crosswise with a sharp knife, into thin strips. Sed aside.
3. Slice the nectarines into 1/2″ thick slices. Slice half of the cherry tomatoes in half and leave the other half whole. Slice the seeded and split cucumber into 1/2″ thick half moons. Slice the pitted olives in half. Tear the mozzarella into hunks. 
4. Toss all of that in a bowl with the basil ribbons and mozzarella. Top with the dressing and lightly toss to coat. Top with salt and pepper as desired and serve immediately, preferably with a big hunk of crusty bread. 

Available at the Oakmont Farmer’s Market 7/20:
Tomatoes and cucumber available from Blueberry Hill Farm
-Mozzarella available from Conebella Farm
-Nectarines available from North Star Orchard