Peach Panzanella

Ingredients:

french baguette, cut into cubes and left out for a couple of days
3 tablespoons olive oil
salt and black pepper, to taste
1/4 teaspoon garlic powder
2 roma tomatoes, cut into wedges
1 medium peach, sliced
1/2 red onion, thinly sliced and soaked in ice water for 30 minutes
small handful of basil leaves
3 tablespoons red wine vinegar

Toss the bread pieces with 1 tablespoon of the olive oil, salt and pepper, and garlic powder. Bake at 375 until golden and allow to cool.

Toss the croutons with the tomatoes, peaches, red onion, and basil. Dress with the remaining oil, the vinegar, and salt and pepper.