Start by gently heating the honey with fresh thyme sprigs in a small pot over low heat for about 5 minutes, allowing the thyme to infuse its aromatic flavor into the honey without overheating it—this creates a beautiful, herbaceous drizzle for finishing. While the honey infuses, preheat your grill to medium-high heat and lightly oil the grates to prevent sticking. Transfer the warm infused honey to a small serving container and set aside to cool slightly, which will also allow the thyme flavor to deepen.

Pat the peach halves dry and brush lightly with 1.5 tablespoons of extra virgin olive oil on both the cut and skin sides. Place them cut-side down on the hot grill and cook for 2-3 minutes until you see beautiful char marks and caramelization—this creates a contrast between the sweet grilled flesh and the tender interior. Flip and grill the skin side for another 2-3 minutes until lightly charred. I find that this two-sided grilling brings out the peaches' natural sweetness while adding a subtle smoky depth that makes the salad more interesting.

Arrange the warm grilled peach halves on a large serving platter or individual plates, cut-side up. Tear the fresh basil leaves and scatter them over the peaches, then distribute the fresh mozzarella pearls among the peaches, nestling them into the grilled surface. Tear the prosciutto into thin ribbons and drape them artfully across the salad—the warmth of the peaches will slightly soften the prosciutto, creating a pleasant textural contrast.

Drizzle the assembled salad with 2 teaspoons of extra virgin olive oil, then season with flaky sea salt and freshly cracked black pepper to taste. Finally, drizzle the thyme-infused honey from Step 1 over the top, and finish with a small drizzle of balsamic glaze. I like to use the balsamic glaze sparingly—just enough to add a subtle acidity and slight sweetness without overpowering the delicate flavors of the peaches and mozzarella.