Preheat your oven to 425°F (220°C).

Cut stale ciabatta or baguette into bite-sized cubes, toss with 2 tbsp olive oil and a pinch of kosher salt, spread on a baking sheet and bake for 10-15 minutes until golden brown and crunchy.

In a medium bowl, whisk together 1/4 cup olive oil, 2 tbsp red wine vinegar, 2 tsp honey, 1 tsp Dijon mustard, and grated garlic. Season with 1/4 tsp kosher salt and black pepper, add red onion and let sit for 10 minutes.

In a large mixing bowl, combine the toasted bread with 1 pound diced tomatoes, 1 medium stone fruit, and 1/3 cup torn basil leaves. Toss to combine.

Pour dressing over the salad mixture and toss gently, let the salad rest for 15-30 minutes at room temperature.

Before serving, add 6 ounces of torn mozzarella or burrata and garnish with fresh basil. Serve fresh.