3 tablespoons olive oil
3 teaspoons balsamic vinegar (or white wine vinegar)
Salt and freshly ground black pepper
2 firm-ripe peaches
4 generous handfuls of lettuce
8 ounces (or more) fresh mozzarella, sliced into rounds
2 to 3 tablespoons chopped fresh basil
Whisk olive oil and vinegar together in a small bowl to make a vinaigrette. Season to taste with salt and pepper and set aside. Halve the peaches, remove pits and slice into rounds. In a large bowl, toss the lettuce with about half the vinaigrette.
Arrange the lettuce on a platter or divide them among salad 4 plates. Arrange alternating slices of peach and mozzarella along the center of the platter or on each plate. Drizzle additional vinaigrette over the peaches and mozzarella. Sprinkle with chopped basil.