Peach and Cornbread Panzanella

Ingredients

• Olive oil
• 1 loaf cornbread, cut into 1/2- to 1-inch cubes
• Kosher salt
• 1 tablespoon Dijon mustard
• 1/4 cup red wine vinegar
• 1/2 cup extra-virgin olive oil
• 1/4 cup chopped capers
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 large yellow peaches, cut into cubes
• 1 English cucumber, chopped
• 1 pint grape tomatoes, halved
• 1/2 red onion, thinly sliced
• 15 basil leaves, torn
• 6 slices prosciutto, for garnish, optional

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