Begin by washing the peaches thoroughly under cool running water. Cut each peach in half around the pit and twist to separate the halves. Carefully remove the pit and cut the flesh into wedges.

Take a large serving platter or bowl and spread a layer of fresh arugula evenly across the surface.

On top of the arugula, scatter the freshly cut peach wedges, halved cherry tomatoes, and mini bocconcini cheese balls.

Tear slices of prosciutto into smaller pieces and distribute them over the salad.

Take a handful of fresh basil leaves and thinly slice them into ribbons. Sprinkle the basil generously over the salad.

Drizzle the balsamic glaze across the entire salad.