Wash and scrub peaches to remove hair, then pat dry. With a sharp knife, cut the peach in half to remove the pit. Continue to slice the peach so you have half-inch slices. Arrange on a plate or serving dish. Add your bocconcini around the dish as well as basil.
Add anchovy paste, rice wine vinegar, lemon juice, and olive oil to a jar with a lid. Shake the jar for 5-10 seconds to fully emulsify. Pour over salad to your liking with flaked sea salt and it is ready to serve. Optionally, add some fresh lemon zest.
This salad lasts in the fridge for 2-3 days in an air-tight container or covered with cling wrap.
