This is a deep-summer no-brainer, making the most of those two fruits, which hit peak juiciness and sweetness simultaneously. (It’s also the perfect salad for Emily, since tomatoes and peaches are two of her absolute favorite things.) With the toast, it’s got such a good balance of temperature and texture—the warm bread softens with all those juices but is crispy enough to hold its own.
Heat the oven to 350 degrees Fahrenheit.
Tear the bread by hand into coarse 1/2 -to-1-inch pieces.
Spread them over a rimmed baking sheet, and bake for 15 to 25 minutes (fresh bread takes more time), rotating after the first 15 minutes and checking every five minutes after that, until the bread is hard and very dry.
While the bread toasts, take 1/2 pound of the tomatoes, halve them along their equators, and drag the at parts on the coarsest side of a box grater so the pulp falls into a salad bowl. (Throw away the skin when it gets too close to keep grating.)
Finely grate the garlic into the same bowl, making sure you scrape away any tiny pieces that are stubbornly clinging to the underbelly of your grater.
To that bowl, add the vinegar and salt, then gradually whisk in the olive oil.
Core and cut the remaining one pound tomatoes into one-inch pieces; halve and pit the peaches and do the same with them.
Thinly slice the onion, then strip the leaves from the tarragon and mint, give them a chop, and add them all to the dressing.
Tumble in the croutons while they’re still warm from the oven.
Gently toss the salad by hand so you don’t scuff up the bread, and sprinkle the sumac over the top of everything. This salad is best served fresh, when the warmth of the bread contrasts with the vibrant raw fruit.
Excerpted from Shaya by Alon Shaya. Copyright © 2018 by Alon Shaya. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.