Grilled Peach Panzanella with Feta | Summer Bread Salad

Cut the ciabatta into bite-sized cubes. Toast in a pan with 1 tbsp of olive oil until golden brown and crispy, then set aside.

Wash, pit, and slice the peaches into wedges. Heat a grill pan and grill the peach wedges on both sides for about 2 minutes until fine grill marks appear.

Halve the cherry tomatoes, cut the red onion into fine strips, and coarsely crumble the feta. Coarsely tear the basil leaves.