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Preheat the BBQ to a medium heat.
To make a quick onion pickle, mix half the oil and all the vinegar together in a bowl. Stir in the red onion, add salt and pepper to taste, then set aside to macerate.
In another bowl, gently toss the peaches in the remaining oil and add a pinch of salt and pepper. Place the peaches on the grill, cut-side down, and cook for 2-4 minutes on each side until lightly browned.
Spread the tomatoes out over a wide serving platter and season lightly with salt and pepper, then top with the grilled peaches. Stir half the basil through the dressing and spoon over the salad. Top with the cheese, scatter with the remaining basil leaves and serve immediately.