Slice the top and bottom off of the heirloom tomato, then cut the tomato into 1/4 – 1/2″ thick slices. Spread the slices out on a large plate or platter.
Halve the cherry tomatoes (or quarter them if they’re extra large), and scatter them over the heirloom tomato slices. Sprinkle flaky sea salt over the tomatoes, then drizzle with really good Extra Virgin Olive Oil. Let them marinate for about 15 minutes.
Peel the peach and remove the pit. Slice the peach into 1/4″-1/2″ slices, and scatter them over the top of the marinated tomatoes.
Scatter the salad with small, torn pieces of fresh mozzarella, quick pickled red onions, and fresh basil leaves (the basil leaves can be finely chopped, roughly chopped, or left whole to suit your preference).
Drizzle the salad with balsamic glaze and sprinkle with flaky sea salt. Enjoy!