Preheat oven to 350°.
Cut the baguette into bite-sized cubes.
Toss the cubes with extra virgin olive oil and salt and pepper.
Bake them in a 350° oven for 10 minutes until they are crispy. Remove them from the oven and let them cool at room temperature.
Dice the cucumbers and tomatoes into bite-sized pieces that are similar in size to the bread cubes.
Chiffonade 8 large basil leaves. Save some of the basil leaves to garnish the salad when you plate it.
Whisk together extra virgin olive oil, vinegar, dijon mustard, and salt and pepper.
Place all of the ingredients into a large bowl and toss them together.
To serve, spoon the salad onto a large platter, slice the fresh peach and nestle slices into the salad and garnish it with small fresh basil leaves.