Pre heat oven to 350 degrees F
In a large bowl, toss together the cubed bread, olive oil (enough to coat the bread, do not soak), generous amount of garlic powder, spread onto a baking shee
Bake for 15 minutes until they are crisp and dry, remove and set aside
While the croutons are baking, melt a scoop of butter in a large pan over medium heat. Add the sliced peaches and cook until the skin has softened, about 5 minutes. Remove from heat and set aside.
To make the vinaigrette, add all ingredients to a jar fitted with a lid and shake well (dressing can be stored in refrigerator for 1 week)
To assemble salad, place torn lettuce, peaches, blueberries, salami, mozzarella, red onion and handful of toasted bread into a large bowl. Drizzle vinaigrette and fresh ground pepper, toss ingredients together until salad is perfectly coated with dressing.
Plate the salad onto serving plates, garnish with leftover bread cubes (I like to have some bread that is still nice and crunchy on my salad for texture) and avocado slices, serve