Preheat your oven to 400°F (200°C). Tear the crusty bread into 1-inch pieces and spread them evenly on a large baking sheet. Drizzle with 3 tablespoons of olive oil, sprinkle with 0.5 teaspoon salt and 0.25 teaspoon black pepper. Toss to coat. Bake for 15-20 minutes, or until the bread is golden brown and crisp, flipping halfway through. Set aside to cool slightly.

While the bread is toasting, slice the ripe peaches into wedges or 1/2-inch thick slices. Thinly slice the red onion. Roughly tear the fresh basil leaves.

In a small bowl, whisk together the 0.25 cup extra virgin olive oil, white wine vinegar, honey, Dijon mustard, 0.25 teaspoon salt, and 0.125 teaspoon black pepper until emulsified.

In a large mixing bowl, combine the cooled toasted bread pieces, sliced peaches, thinly sliced red onion, and torn basil. If using, add the crumbled feta cheese.

Pour the vinaigrette over the salad ingredients. Toss everything gently to ensure all components are evenly coated with the dressing.

Let the panzanella salad sit at room temperature for 10-15 minutes before serving. This allows the bread to soak up some of the dressing and the flavors to meld. Enjoy!