Whisk the vinegar, honey, salt and pepper together in a small bowl. Drizzle in the olive oil and whisk well. Set the dressing aside.

Cut the peaches in half around the pit. Twist the peach halves in opposite directions to free them from the pit, remove the pit and discard. Cut the peach halves into slices – about ½-inch thick. Cut the tomatoes in half and then into half-moon slices, about ½-inch. If your mozzarella slices are in large circles, cut them into half-moon slices. If your mozzarella slices are small circles, you can leave them as is.

Layer the peaches, tomatoes and fresh mozzarella slices on a large platter. Season with sea salt and freshly ground black pepper. Tuck any small fresh basil leaves in between the peaches, tomatoes and mozzarella.

Pour the dressing over the salad and tear the larger basil leaves into pieces and sprinkle them on top of the salad. Top with the toasted pine nuts, if using.

If desired, drizzle a little balsamic glaze over top before serving.