Add 1 cup of balsamic vinegar to a small saucepan over medium-high heat. Bring to a boil. Once boiling, reduce to medium-low heat and simmer until thickened, about 15-20 minutes. Stir occasionally. It is ready when reduced to ¼ cup and syrupy.
Meanwhile, prep the remaining ingredients. Drizzle the sliced peaches with honey, to taste. Sprinkle coarse salt and freshly ground black pepper on the tomato slices.
Make a large salad on a serving platter or individual salads by making a bed of arugula and topping with tomatoes, peaches and sliced mozzarella. Garnish with basil leaves. Drizzle with balsamic glaze and olive oil to taste just before serving. Enjoy!
Notes
Peaches: I prefer yellow-fleshed peaches. You can peel the peaches if you prefer but I like leaving the skins on for this recipe.
Balsamic glaze: The balsamic glaze should be thick enough to coat the back of a spoon without sliding off. The longer it's simmered, the thicker the glaze will be.
Leftovers: The salads are best enjoyed just after assembling. Leftover ingredients can be kept separately in the fridge for up to 3-4 days.