Begin by washing the produce. Cut the tomatoes in half length wise, and set aside in a large bowl.

Next, large dice the cucumber into bite sized pieces and place into the bowl. You want the cucumber, peaches, and mozzarella to all be approximately the same size as the tomato halves.

Cut the mozzarella into cubes and add it to the bowl. Toss the cucumbers, tomatoes, and mozzarella to combine, then pour the mixture into your serving platter or dish.

Cut the peaches into similar sized pieces as the other items, then add them to the dish and gently disperse them evenly. You do not want to toss these in the bowl, as the peaches will bruise too easily.

Next, chiffonade the basil. This is done by rolling the basil leaves into a tight bundle, then using your knife to cut thin ribbons of the herb. Spinkle these generously on top of the dish.

To finish, season generously with the sea salt and black pepper. Drizzle the olive oil and balsamic glaze liberally on top and serve.