Starting at the stem cut the peach in half. Remove the pit, then slice the peaches into ¼” rounds.
Preheat a clean and seasoned grill to high.
Brush the fronts and backs of the peach slices, with olive oil.
Lay the peach slices onto and oiled grill and close the lid. After about 90 seconds, flip the slices and grill for another 90 seconds.
Some of the smaller pieces of may have to be sacrificed to the grill god, that’s okay. That’s why there are three peaches to the two tomatoes.
Remove to a cutting board and allow slices to cool while you prepare the rest of the salad.
Slice the mozzarella rounds into ¼” slices. Slice the tomatoes into ¼” slices, make your slices perpendicular to the stem.
Layer the slices onto a platter; nesting them on top of each other like spread playing cards. I layered mine in the following order: tomato slice, basil leaf, grilled peach slice, fresh mozzarella slice, basil leaf, and then I repeated that pattern.
Season to taste with salt and pepper, and then drizzle with balsamic glaze.