Try this with a mixture of tomatoes of all different kinds, shapes, and sizes. Cut your tomatoes in different ways to give interest to the salad — slice the largerer ones, quarter the medium ones, and half the small ones. Place all into a colander, season with a nice pinch of salt, shake it around, and season with another pinch of salt. This will allow the salt to start to draw the liquid from the tomatoes and intensify the flavor. Let sit over a bowl for about 15 minutes.
Peel the cucumbers, slice in half, and remove the seeds. Cut some of the cucumbers on a diagonal and the other straight, giving different sizes of half moon shapes. Slice the peaches about the same size as the cucumber.
Put the tomatoes in a big bowl and add the cucumbers and peaches. Add enough olive oil to coat, and then some red wine vinegar. (Remember the salad dressing rule of one part vinegar to three parts oil; you can use white wine vinegar, sherry wine vinegar, or lemon juice instead of red wine vinegar.)
Toss about to mix the dressing and tomatoes. Chop up a bunch of mint and parsley. Add to the bowl and give everything another toss. Check that there is a nice balance of oil and vinegar adding a bit more of whatever is needed. Season with pepper - remember, we already seasoned the tomatoes with salt.