Ingredients:

  • 1 lb sourdough bread, torn into 1-inch jagged chunks
  • 3 tbsp extra-virgin olive oil
  • 1/2 tsp sea salt
  • 3 large ripe peaches, sliced into thick wedges (approx. 500g)
  • 1 lb heirloom tomatoes, cut into irregular wedges
  • 1/2 small red onion, paper-thinly sliced
  • 1 cup fresh basil leaves, torn
  • 8 oz fresh burrata or mozzarella di bufala
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp white balsamic vinegar or champagne vinegar
  • 1 small shallot, minced
  • 1 tsp dijon mustard
  • 1 tsp honey or agave nectar
  • 1/2 tsp freshly cracked black pepper

Instructions:

  1. Heat 3 tbsp extra virgin olive oil in a large skillet over medium high heat. Add bread and 1/2 tsp sea salt, tossing for 8 minutes until golden and shatter crisp. Set aside to cool.
  2. Place 3 large ripe peaches (wedges) and 1 lb heirloom tomatoes (wedges) in a large bowl. Sprinkle with a pinch of salt and let sit for 10 minutes until a pool of juice forms.
  3. Combine 1/4 cup extra virgin olive oil, 2 tbsp white balsamic vinegar, 1 minced shallot, 1 tsp dijon mustard, 1 tsp honey, and 1/2 tsp black pepper. Whisk until velvety and thick.
  4. Add 1/2 small thinly sliced red onion to the dressing bowl. Add the toasted bread to the bowl with the tomatoes and peaches. Pour the dressing over everything and toss gently. Fold in 1 cup of torn fresh basil leaves. Place 8 oz fresh burrata on top. Break the skin with a knife until the creamy interior spills out. Let the salad sit for 10 minutes. Texture should be softened but not mushy.