Bright summer salad of tomatoes, peaches, crunchy bread, and creamy burrata dressed with olive oil and red wine vinegar.
# What You Need:
→ Bread
01 - 7 oz day-old rustic sourdough or ciabatta bread, cut into ¾-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 - ½ small red onion, very thinly sliced
07 - ½ cucumber, sliced (optional)
08 - 1 cup fresh basil leaves, torn
→ Cheese
09 - 2 balls burrata, approximately 7 oz total
→ Dressing
10 - 3 tbsp extra-virgin olive oil
11 - 1 tbsp red wine vinegar
12 - 1 tsp honey
13 - ½ tsp Dijon mustard
14 - Salt and freshly ground black pepper, to taste
# How to Cook:
01 - Set oven temperature to 375°F (190°C).
02 - Toss bread cubes with olive oil and spread on a baking sheet. Bake for 8–10 minutes until golden and crisp. While warm, rub with cut side of garlic. Cool completely.
03 - In a large bowl, combine tomatoes, peaches, red onion, cucumber if using, and most of the torn basil leaves.
04 - Whisk together extra-virgin olive oil, red wine vinegar, honey, Dijon mustard, salt, and black pepper in a small bowl or jar.
05 - Add cooled bread cubes to the produce bowl, pour dressing over, and gently toss to combine. Let rest for 10 minutes at room temperature to allow flavors to meld.
06 - Transfer salad to a serving platter or individual bowls. Tear burrata over the top and sprinkle with remaining basil. Drizzle with olive oil and adjust seasoning if desired.
07 - Serve immediately to enjoy freshness and texture.
