Slice the tomatoes, peaches, and mozzarella into ~½-inch slices of your desired shape. I typically slice the peaches into wedges and the tomatoes and mozzarella into circles. Assemble the salad by layering the ingredients on a large serving platter or individual plates.
Tuck the fresh basil leaves into the layers. Alternatively, you can chop up the basil and sprinkle on top. Drizzle the salad with the olive oil, followed by the balsamic vinegar. Sprinkle with flaky (or regular) sea salt and ground black pepper before serving. Enjoy!
Serve with a lean protein (goes well with grilled or baked fish) for a complete meal. Or split the recipe into two instead of four and serve as a main dish.
Use balsamic reduction instead of balsamic vinegar for some extra flavor!
This is best served right away, but leftovers can last in an airtight container in the fridge for a few days.