Peach and Cornbread Panzanella

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Cornbread:

Olive oil

1 loaf cornbread, cut into 1/2- to 1-inch cubes

Kosher salt 

Dressing:

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 

Salad:

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