First make the balsamic glaze. Pour the vinegar into a saucepan and bring to the boil. Reduce the heat and simmer gently for 20 minutes, or until reduced to about 150 ml (¼ pint). Leave to cool completely.
Arrange the tomatoes, avocado and mozzarella on a large platter. Combine the peach, olives, chilli, oil, lime juice, coriander and salt and pepper in a bowl, stir well and spoon over the salad.
Drizzle the salad with a little extra oil and the balsamic glaze and serve.