Preparation
Roasting the Bread Preheat the oven to 220 °C. Cut the bread into cubes of about 2½ centimeters and spread them evenly over a large baking sheet. Drizzle the bread with 2 tablespoons of olive oil and sprinkle with ½ teaspoon of salt. Toss everything well to ensure the bread cubes are evenly coated. Roast the bread in the oven for 10 to 14 minutes, until the edges are golden brown and crispy. Remove from the oven and let cool.
Preparing the Dressing Meanwhile, in a large bowl, combine the olive oil, red wine vinegar, honey, Dijon mustard, salt, and black pepper. Whisk until a smooth dressing forms. Add the thinly sliced spring onion to the dressing and let it marinate for 10 minutes. This will soften the onion and mellow its flavor.
Assembling the Salad Halve the cherry tomatoes and slice larger tomatoes into wedges or pieces. Slice the peach or nectarine into thin wedges. Add the roasted bread, tomatoes, fruit, and fresh basil to the bowl with the dressing. Gently but thoroughly toss everything together. Let the salad rest for 15 to 30 minutes. This allows the bread to absorb the dressing and flavors without becoming too soft too quickly.
Arrange the salad on a beautiful serving dish. Tear the mozzarella or burrata into pieces and scatter them over the salad. Just before serving, optionally drizzle the salad with a little extra olive oil and garnish with a few fresh basil leaves.