Preheat oven to 400 degrees F.
While waiting for it to heat up, prepare a baking sheet and dice the french loaf into 1 inch cubes.
Place the cubed bread on the baking sheet, drizzle it lightly with olive oil, and season it with garlic powder, salt, and pepper. Use your hands to evenly mix the seasonings throughout the bread.
Bake the bread in the oven for about 10 to 15 minutes or until it's lightly toasted and golden brown, watching carefully so it doesn't burn.
While the croutons are baking, make the salad dressing: Combine all the dressing ingredients, besides the olive oil, in a mixing bowl. Whisk to combine. Slowly whisk the oil into the rest of the ingredients to make a thick dressing.
Preheat your barbecue grill over medium-high heat.
Prepare the salad by chopping the romaine and slicing the rest of the ingredients. Combine the lettuces with the sliced basil and place the mixture in a large mixing bowl.
Place sliced peaches on the grates of the heated grill. They should sizzle as you lay them down. Let them cook for about 5 minutes before flipping and doing the same on the other side. Remove peaches to a clean plate and set them aside.
Assemble the salad by topping the lettuces with the sliced tomatoes, mozzarella cheese, and a handful of the garlic croutons, reserving a few extra of each for the top of the salad.
Drizzle with a few tablespoons of the maple balsamic vinaigrette and toss to combine. Serve healthy bruschetta salad with grilled peaches in a large serving bowl. Top with the rest of the tomato slices, mozzarella, a few more croutons, and the grilled peaches.
Store any leftover dressing in a jar in your refrigerator. You can use it on other salads and it will last for a few months. Store any leftover croutons in an airtight container on your counter. They're great for snacking and will last about a week.