Summer Panzanella

for the croutons:

• 4 ounces Italian bread 115g
• 3 tablespoons olive oil
• 2 tablespoons Parmesan Cheese grated
• 1/4 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• salt
• black pepper

for the salad:

• 4 tomato medium
• 2 peach ripe
• 3 ½ ounces burrata cheese or mozzarella di bufala or mini mozzarella balls, 100g
• basil leaves

for the vinaigrette:

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