Peach and Burrata Panzanella Salad

Ingredients:

• 2 large tomatoes; cut into large 1 inch chunks

• 2 peaches; cut into large 1 inch chunks

• 1/2 cup of basil; torn up or kept whole

• A demi baguette of your choice (I like ciabatta); cut into 1 inch chunks

• 2- 3 tbsp of good quality olive oil

• 1 tbsp of your favorite type of sweet vinegar (red wine vinegar, champagne vinegar, balsamic or white balsamic vinegar- I use and love this one)

• A generous pinch of flakey salt

• 1 ball of burrata

First, make the croutons by preheating your oven to 375F and prep a baking sheet. Add the cut bread to the pan and drizzle with olive oil. Bake for about 12 ish minutes, tossing halfway through. You want the croutons to be brown and crispy but not going to break your teeth.

While the croutons are baking, add your 2-3 tbsp of olive oil and sweet vinegar to a large mixing bowl.

Once the croutons are done cooking, add them to the bowl with the dressing.

Toss in the tomatoes, peaches and basil. Sprinkle in your flakey salt and give it a good toss.

Plate the salad and top with a ball of burrata. Season the burrata with flakey salt and another drizzle of oil. Serve immediately.