Preheat your oven to 425°F (220°C). Cut stale ciabatta or baguette into bite-sized cubes, and spread them evenly on a baking sheet. Drizzle with extra-virgin olive oil and sprinkle with kosher salt. Toss gently to coat the bread. Bake for 10-14 minutes, or until golden and crisp, stirring halfway. Let the toast cool completely while you prepare the salad.

In a mixing bowl, whisk together a generous amount of extra-virgin olive oil, red wine vinegar, honey, Dijon mustard, grated garlic, and season with black pepper and kosher salt. Add the sliced red onion to the bowl, allowing it to soak in the dressing for about 10 minutes to soften its sharpness.

In a large mixing bowl, combine the cooled toasted bread, vibrant tomatoes, juicy stone fruits, and finely chopped fresh basil. Pour the prepared dressing over the mixture, then toss gently to ensure everything is evenly coated.

Let your combined salad rest for about 15-30 minutes at room temperature to enhance the overall taste.

To serve, transfer the salad to a beautiful platter and tear your choice of mozzarella or burrata cheese over the top. Drizzle with a bit more extra-virgin olive oil and garnish with additional fresh basil leaves.