Juicy tomatoes, ripe peaches, burrata, and basil tossed with golden toasted bread for a fresh summer dish.
# The Ingredients You'll Need:
→ Bread
01 - 7 oz (about 1/2 loaf) day-old rustic sourdough or ciabatta, cut into 3/4-inch cubes
02 - 2 tablespoons 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 - 1/2 small red onion, very thinly sliced
07 - 1/2 cucumber, sliced (optional)
08 - 1 cup fresh basil leaves, torn
→ Cheese
09 - 2 balls burrata (about 7 oz total)
→ Dressing
10 - 3 tablespoons extra-virgin olive oil
11 - 1 tablespoon red wine vinegar
12 - 1 teaspoon honey
13 - 1/2 teaspoon Dijon mustard
14 - Salt and freshly ground black pepper, to taste
# Step-by-Step Instructions:
01 - Preheat the oven to 375°F. Toss the bread cubes with olive oil, then arrange in a single layer on a baking sheet. Bake for 8 to 10 minutes, or until golden and crisp. While warm, gently rub the cut side of the garlic over the bread. Allow to cool.
02 - In a large mixing bowl, combine the tomatoes, peaches, red onion, cucumber if using, and most of the basil.
03 - In a small bowl or jar, whisk together extra-virgin olive oil, red wine vinegar, honey, Dijon mustard, and season with salt and freshly ground black pepper.
04 - Add the cooled bread cubes to the vegetable mixture, pour in the dressing, and gently toss to combine. Allow the salad to rest at room temperature for 10 minutes to let the bread absorb the flavors.
05 - Transfer the salad to a serving platter or individual bowls. Tear the burrata over the top. Garnish with the remaining basil, a drizzle of olive oil, and additional salt and pepper to taste. Serve immediately.
