• 8 oz rustic bread, cubed (about 1/2 standard size country loaf)
• 2 tablespoons extra virgin olive oil plus 1/3 cup, divided
• kosher salt
• cracked black pepper
• 1 large shallot, thinly sliced
• 1/4 cup champagne vinegar
• 3 ears corn, husked
• 1 lb ripe summer tomatoes, preferably cherry tomatoes
• 1 1/2 *large* handfuls fresh basil, chopped, plus more for serving
• 1 1/2 *large* handfulls fresh mint, chopped, plus more for serving
• optional but recommended: 1-2 ripe summer peaches, cut into bite sized pieces
• crumbled feta, crushed red chili flakes, and flaky salt for serving

Make croutons:

1. Preheat oven to 400* F. On sheet tray, toss cubed up bread with extra virgin olive oil. Season generously with kosher salt and few pinches of freshly cracked black pepper and toss to combine. When oven is preheated, bake croutons about 20 minutes, or until golden brown and crispy on the outside, being sure to toss halfway through.

Prep rest of salad:

1. While croutons bake, assemble rest of salad. To large serving bowl, add sliced shallots and champagne vinegar. Season generously with kosher salt and let sit for about 5 minutes while you prep the corn and tomatoes, this step will soften the shallots and essentially quick-pickle them. Slice kernels off corn and add to serving bowl. Slice tomatoes into bite-size pieces and add to serving bowl. Add peach if using.

Finish salad:

1. When croutons are done baking, add to serving bowl and toss while warm. Fold in remaining 1/3 of olive oil and herbs. Taste and adjust to your liking - this part is up to you! The dish should be *very* herby and bright, if you need more herbs, fold in more chopped herbs, especially more mint. Add more olive oil to loosen up if needed. Season with kosher salt if it's tasting bland. Top with crumbled feta, chili flakes, and flaky salt.