In a small bowl, whisk together 3 tablespoons of extra-virgin olive oil, 1 tablespoon of red wine vinegar, 1 clove of minced garlic, and ½ teaspoon of Dijon mustard. Season with flaky sea salt and black pepper to taste.

Preheat your oven to 400°F (200°C). Spread stale bread cubes evenly on a baking sheet and drizzle with 2 tablespoons of extra-virgin olive oil. Sprinkle with flaky sea salt and bake for about 10 minutes or until golden brown.

In a large mixing bowl, add the toasted bread, pour the dressing over and toss gently. Add 3 cups of ripe tomatoes and 3 sliced peaches; mix gently with 2 tablespoons of finely chopped chives.

Transfer the salad to a serving plate, tear buffalo mozzarella over the top, and garnish with basil leaves. Optionally add sliced salami or prosciutto.