Tomato and Peach Panzanella

Tomatoes pair with a lot of things you would not expect. Mint, for one. Tarragon, too. Watermelon even. And peaches. With summer's heat dragging into September, it's good to embrace these unusual combinations and enjoy. This is a light, fresh salad inspired by a friend of mine who insisted that peaches and mozzarella are a perfect blend, too. The peaches help make it more kid-friendly. Good advice.

3 large heirloom tomatoes, or 3 cups heirloom cherry tomatoes, sliced.

2 peaches, sliced

4 oz. fresh mozzarella diced

3 sprigs basil, leaves torn

2 sprigs mint, leaves torn

2 slices, crisp bread (toasted well in oven, not browned), broken into croutons

Dressing:

1/4 cup olive oil

2 Tbs. white balsamic vinegar

1 Tbs. honey

Coase sea salt (smoked is nice here)

Fresh black pepper

Arrange the salad ingredients on a plate, topping with the torn herbs and cheese. Hold the bread until just before serving. Whisk the dressing together and drizzle over the salad. Season with the coarse salt and pepper. Just before serving, add the croutons.