Preheat your oven to 400°F.
Cut your bread into 1-inch cubes and toss with olive oil and salt before toasting in the oven for 10 minutes until lightly golden brown.
Meanwhile cut or halve the tomatoes and gently toss them with about 1/4 tsp of kosher salt. Then transfer them to a colander with a bowl underneath to catch the juices. Set aside.
Now cut the cucumbers and peach into bite-sized pieces.
When the bread is done, let it cool on a wire rack for a few minutes. And while it's cooling, make the dressing in the bowl that has the tomato juice. To it add the olive oil, vinegar, dijon mustard, minced garlic and shallot, salt, and pepper. Whisk until combined and set aside.
To a serving platter, add the chunks of toasted bread, tomatoes, cucumber, peaches, and torn basil leaves Lightly mix the dressing throughout the salad.
Allow the Panzanella to sit for at least 30 minutes to 1 hour before serving, so the flavors have time to meld and the bread can soak up some of the dressing.
Top with more fresh basil just before serving.