Place peaches, tomatoes, and basil in a large bowl.
Drizzle vinegar and olive oil over the top. Sprinkle with salt. Using a silicon spatula, toss very gently to combine.
Rosé-Poached Salmon
Remove salmon fillets from the refrigerator 30 minutes before cooking.
Add rosé, water, shallots, lemon, garlic, butter, sea salt, and pepper to a large skillet.
Bring to a boil over medium-high heat.
Reduce to 180ºF (82ºC) or just below a simmer.
Gently slip salmon fillets into the liquid, making sure no lemon slices are beneath them.
Cook at 180ºF (82ºC) or just below a simmer for 8-10 minutes. Cooking time will depend on the thickness of your fillets. For this recipe I recommend using a thermometer, but if you don't have one just make sure to keep it just below a simmer. You should still see a few bubbles rising from under the fillets, but not too many. This should be around a low/medium-low setting on your range.
During the cooking process, baste any portion of the fillets that is not covered by the liquid by spooning some liquid over the tops. This will help ensure the tops are cooked through.
After 8-10 minutes, carefully remove the fillets with a long spatula.