Cut the tomatoes in half. Halve the peaches, take out the pit and cut into thin half moons. Shred the basil. In a large bowl, carefully spoon together tomatoes, peaches and basil. In a small bowl, mix together olive oil, balsamic and raw honey. Spoon everything together (careful not to damage the peaches too much) and let infuse for up to 30 minutes. Season to taste with salt and pepper (I use sea salt flakes and fresh-ground black pepper).
Cut the mozzarella in cubes and spoon in. Arrange the arugula and microgreens on a plate and spoon mozzarella-tomato-peach mixture on top. Sprinkle crispy bacon on top and serve.