Bright salad combining tomatoes, peaches, crusty bread, and creamy burrata with aromatic basil and tangy dressing.
# What You Need:
→ Bread
01 - 7 oz day-old rustic sourdough or ciabatta bread, cut into 0.75 inch cubes
02 - 2 tbsp olive oil
03 - 1 small garlic clove, halved
→ Vegetables & Fruit
04 - 14 oz ripe mixed tomatoes, cut into chunks or wedges
05 - 2 large ripe peaches, pitted and sliced
06 - 0.5 small red onion, very thinly sliced
07 - 0.5 cucumber, sliced (optional)
08 - 1 oz fresh basil leaves, torn
→ Cheese
09 - 2 balls burrata (about 7 oz total)
→ Dressing
10 - 3 tbsp extra-virgin olive oil
11 - 1 tbsp red wine vinegar
12 - 1 tsp honey
13 - 0.5 tsp Dijon mustard
14 - Salt and freshly ground black pepper, to taste
# How To Make:
01 - Preheat the oven to 375°F.
02 - Toss the bread cubes with olive oil, spread on a baking sheet, and bake for 8 to 10 minutes until golden and crisp. While still warm, rub lightly with the cut side of the garlic. Set aside to cool.
03 - In a large bowl, combine tomatoes, peaches, red onion, cucumber if using, and most of the basil.
04 - Whisk together the extra-virgin olive oil, red wine vinegar, honey, Dijon mustard, salt, and pepper in a small bowl or jar.
05 - Add the cooled bread cubes to the bowl with produce. Pour the dressing over and gently toss to combine, allowing bread to soak up the juices. Let stand for 10 minutes at room temperature.
06 - Transfer the salad to a serving platter or individual bowls. Tear the burrata over the top and sprinkle with remaining basil, a drizzle of olive oil, and additional salt and pepper if desired. Serve immediately.
