To make croutons, preheat oven to 350 degrees F.

Leave the crust on the bread and slice as thinly as you can manage. You'll have a few good size slices and a few bits and twists of bread – it will all taste good. Brush everything on both sides with olive oil, sprinkle with sea salt, and arrange on a rimmed baking sheet. Toast 12 - 15 minutes or until bread is crisp and golden edged. Set aside to cool.

To make basil oil, immerse basil leaves in boiling water for 15 seconds. Immediately submerge in ice water. Wring water from leaves and press with paper towels to dry. Set leaves and olive oil in the pitcher of a blender and blend until smooth. Pour into a small jar and set aside. (Leftovers can be kept sealed in the fridge for a week.)

Sprinkle tomatoes with sea salt and pepper to taste.

To arrange salad, layer peach and tomato slices with croutons, dot with ricotta, and top with cherry tomatoes. Set aside while you make the balsamic reduction.

Set a small sauce pan over medium/medium-high heat and add vinegar – adjust heat so that vinegar bubbles moderately. Cook until reduced by two-thirds, 7 - 10 minutes. At the end of cook time, the bubbles will grow in size and the sauce will darken in hue – pull as soon as this happens. Set aside briefly to cool.

Drizzle salad with 2 - 3 tablespoons basil oil and several tablespoons of the reduction. Finish with a pinch each sea salt and black pepper, give everything a gentle toss, and serve immediately.