Preheat your oven to 375°F (190°C).

Toss bread cubes lightly with olive oil, salt, and pepper.

Spread on a baking sheet and toast for 8–10 minutes until golden and crisp.

Let cool slightly before adding to the salad.

Pro Tip: Using day-old or slightly stale bread absorbs the dressing better without becoming soggy.

Wash and slice peaches into thin wedges.

Halve the cherry or heirloom tomatoes.

Dice the cucumber and thinly slice red onion.

Tear basil leaves for freshness.

In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and black pepper.

Taste and adjust the sweetness or acidity as needed.

Pro Tip: For extra depth, add a pinch of Dijon mustard to the dressing.

In a large mixing bowl, combine toasted bread cubes, peaches, tomatoes, cucumber, red onion, and basil.

Pour the dressing over the salad and toss gently to coat all ingredients.

Let the salad sit for 5–10 minutes to allow flavors to meld.

Sprinkle crumbled feta or goat cheese over the top for a creamy contrast.

Add toasted nuts for crunch and extra flavor.