Place the halved tomatoes and peaches in a colander and set over a bowl to collect the juices. Sprinkle with 1 tsp of salt and stir. Set aside for 20 minutes and stir about every 5 minutes to help release more juices.
Preheat the boiler.
Slice or tear the bread into pieces to about the same size as your halved tomatoes. Place the pieces in a single layer on a baking sheet and boil until toasted, tossing once. Keep a very close eye on the pieces they can burn very quickly.
Prepare the vinaigrette, by whisking together the dressing ingredients and the tomato-peach juice in a small bowl.
When you are ready to serve, assemble the salad in a large bowl with the tomatoes, peaches, red onion, basil and toasted bread. Add the vinaigrette; toss well; then serve immediately. Enjoy!