Summer Panzanella with Peaches and Grilled Halloumi

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Salad:

3 cups 1-inch sourdough bread cubes

2 tablespoons extra-virgin olive oil (for toasting bread)

Kosher salt and freshly ground black pepper

6 ounces halloumi cheese, sliced into 1/2-inch-thick pieces

2 ears yellow corn

8 ounces cherry tomatoes, halved

2 Persian cucumbers, sliced in 1/2-inch pieces on the bias

1 Fresno chile, seeded and minced

2 small ripe peaches (about 8 ounces), pitted and medium-diced

1 small shallot, thinly sliced with the grain

1/2 cup Castelvetrano olives, pitted and halved

1/4 cup fresh basil leaves, torn

1/4 cup fresh mint leaves, torn

Champagne Vinaigrette:

2 tablespoons champagne vinegar

2 teaspoons honey

1 teaspoon Dijon mustard

1 small clove garlic, grated on a rasp

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper