Peach Salad with Tomatoes & Raspberry Vinaigrette

Lay tomatoes and peaches on a rimmed baking sheet and sprinkle with 1/4 teaspoon salt. Set aside for 10 minutes.

Meanwhile, cook bacon in a medium skillet over medium-low heat until crisp, about 10 minutes. Transfer to a paper-towel-lined plate to drain.

Whisk vinegar, honey, mustard, pepper and the remaining 1/4 teaspoon salt in a large bowl. Slowly whisk in oil. Bruise anise hyssop (or mint and fennel fronds) and thyme with the side of a chef's knife and add to the bowl. Pour the juices from the tomatoes and peaches into the bowl and whisk briefly. Add lettuce and toss to coat.

Arrange the lettuce on a serving platter, leaving any extra dressing behind. Add the tomatoes and peaches to the remaining dressing in the bowl and toss to coat. Top the greens with the tomatoes and peaches, any leftover dressing and the bacon. Garnish with cherry tomatoes, if desired.