• 2 large peaches or nectarines, sliced in 1/2" slices and each slice cut in half
• 2 Persian cucumbers, sliced 
• 1 pint tricolor cherry or grape tomatoes, cut in half
• 4 oz of fresh pesto or marinated mozzarella balls or slices ( if using slices, cut into bite-sized pieces), or vegan mozzarella
• 8 green olives
• 8 cured black olives
• 10 basil leaves, torn by hand

For the Pistachio Vinaigrette

• 2 tbsp extra virgin olive oil
• 1 tbsp freshly squeezed lemon juice
• 1 tbsp apple cider vinegar
• 1 tsp salt
• 1 tsp honey mustard ( if vegan, use 1 tsp brown mustard and 1/2 tsp maple syrup)
• 1 tsp ground black pepper
• 2 tbsp chopped shelled pistachios