Ingredients:

• ½ cup plus 3 to 4 Tbsp. olive oil, divided
• 1 (12-in.) baguette, cut into 1-in. cubes (about 6 cups)
• 1 ½ tsp. kosher salt, divided
• 3 Tbsp. red-wine vinegar
• 1 ½ Tbsp. lemon zest plus ¼ cup fresh juice (from 2 lemons)
• 1 tsp. finely minced shallot
• ½ tsp. Dijon Mustard
• ¼ tsp. black pepper
• 2 large yellow or white peaches, sliced
• 1 large ripe tomato, cut into wedges
• 1 English cucumber, seeded and sliced
• ½ red onion, thinly sliced
• 20 large basil leaves, coarsely chopped
• 2 Tbsp. chopped fresh thyme leaves

Directions:

1. Heat 3 Tbsp. oil in a large skillet over medium-low heat. Add bread cubes and 1 tsp. salt; cook, tossing often until nicely browned, about 10 minutes. Add up to 1 more Tbsp. of oil, if needed.
2. Whisk together red-wine vinegar, lemon zest, lemon juice, shallot, mustard, pepper and remaining ½ cup olive oil and ½ teaspoon salt in a small bowl.
3. Combine peaches, tomato, cucumber, red onion, basil, thyme, and toasted bread cubes in a large bowl. Drizzle with vinaigrette dressing, and gently toss to coat. Serve immediately or allow salad to stand about 30 minutes for flavors to blend before serving.