Summer Panzanella

for the croutons:

• 4 ounces (115g) Italian bread
• 3 tablespoons olive oil
• 2 tablespoons grated parmesan
• 1/4 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• salt and pepper

for the salad:

• 4 medium tomatoes
• 2 ripe peaches
• 3 ½ ounces (100g) burrata or mozzarella di bufala or mini mozzarella balls
• basil leaves

for the vinaigrette:

• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 2 teaspoons lemon juice
• 1 small shallot finely chopped
• 1/4 teaspoon Dijon mustard
• 1/4 teaspoon honey
• salt and pepper to taste