8 ounces fresh Mozzarella cheese (such as Conebella Farms)
10 fresh basil leaves, torn
1 teaspoon salt
1 teaspoon freshly ground black pepper
In a jar or bowl, combine the vinegar and oil. Mix thoroughly, and refrigerate until well chilled.
Wash the peaches, remove their pits, and cut them into 1/2-inch-thick slices or wedges. Pat the mozzarella dry, and use a sharp knife to cut it into 1/4-inch-thick slices.
On a serving platter, decoratively arrange slices of the peaches and mozzarella. Scatter the basil leaves on top, drizzle over the dressing, and sprinkle the flaky salt and pepper on top. Serve at once, either by itself or on top of some toasted bread.
The salad will keep in a sealed container for up to three days in the refrigerator.