4-6 reasonably firm nectarines
1 large or 2 small red onions
2 bell peppers, or 1 bell plus several salad peppers
2 reasonably firm tomatoes
oil (I prefer hazelnut oil for this)
ground hot red pepper (optional)
a good big pinch of dried basil
Wash everything, of course. Cut the nectarines into thin slices. Chop the onions finely. Cut the peppers into thin strips, no more than a couple of inches long. Cut the tomatoes into little cubes.
Pepper heavily with black pepper, more restrainedly with white pepper, and infinitesimally with the hot red pepper. If some of your peppers are mildly hot in their own right, you can skip the ground red pepper entirely.
Cut the lime in halves or quarters and squeeze it over the salad. Salt well. Add balsamic vinegar to taste—probably around 2-4 teaspoons. Add oil to taste. Sprinkle on the basil. Mix well.
This gets better after a few hours, not that it isn’t good to start.
By the way: nectarine slices and paper-thin slices of red onion are great on cold sliced pork sandwiches.