Stone Fruit Panzanella Salad | Didn't I Just Feed You

Ingredients

• 2 tablespoons, plus ½ cup olive oil
• 4 cups torn or cubed French or Italian bread (from about ½ a large loaf, though this will vary greatly depending on exact size)
• 1 small garlic clove, finely minced
• 3 tablespoons cider vinegar
• 2 tablespoons freshly squeezed lemon juice
• ½ teaspoon honey
• 4 medium-size tomatoes, cut into wedges
• 4 small apricots, cut in half, pits removed
• 3 Persian cucumbers, thinly sliced
• 2 plums, halved, pitted and cut into wedges
• 2 peaches or nectarines, halved, pitted and cut into wedges
• 10-15 cherries, pitted and halved (optional, but delicious if you have the time)
• ½ cup thinly sliced red onion (from about ½ a small onion)
• 6 large fresh basil leaves, cut into chiffonade*
• Salt to taste