Wash peach, cut in half, remove pit and cut each side in 4 wedges.
Slice about 5-6, 1/4” slices of fresh mozzarella and cut in half, creating half-moons.
Arrange the peaches and mozzarella on a plate.
Top with sliced red onion and sprinkle with fresh ground black pepper and sea salt.
Drizzle salad with Extra Virgin Olive Oil and balsamic vinegar.
Garnish with torn basil and basil top.