Preheat the oven to 400°F.

Toss baguette cubes with olive oil, salt, and pepper.

Spread on a baking sheet and bake for 10–12 minutes, until golden and crisp.

Lightly salt the halved tomatoes in a bowl and let them sit for 10 minutes to release their juices.

Strain the tomato juice into a separate bowl and reserve for the dressing.

In that bowl, whisk together olive oil, red wine vinegar, Dijon mustard, tomato juice, grated garlic, salt, and pepper.

In a large mixing bowl, combine toasted bread, peaches, tomatoes, cucumber, shallots, and basil.

Add the mozzarella, either torn or chopped as preferred.

Pour the dressing over the salad and gently toss to combine.

Season with salt and pepper to taste.

Let the salad sit for 10–15 minutes to absorb the dressing before serving.

Garnish with extra basil or a drizzle of olive oil if desired.