Ingredients

• 3 ripe peaches, sliced into wedges

• 2 cups cherry tomatoes, halved

• 1 pint heirloom or vine tomatoes, chopped

• 3 cups day-old crusty bread (like ciabatta or sourdough), torn or cubed

• 3 tbsp olive oil (plus more for drizzling)

• 1 tbsp red wine vinegar (or sherry vinegar)

• 1 small shallot, thinly sliced

• Handful of fresh basil leaves

• Flaky salt + freshly cracked black pepper

• 2 balls burrata (4 oz each) or 4 mini burrata (2 oz each)

Optional Add-ons

• Crushed red pepper flakes

• Balsamic glaze or hot honey

Instructions
1. Make the croutons
Preheat oven to 375°F. Toss bread cubes with 2 tbsp olive oil and a pinch of salt. Spread on a baking sheet and bake for 10–15 minutes, turning once, until golden and crisp. Let cool.

2. Marinate the shallots
In a small bowl, combine sliced shallot with vinegar and a pinch of salt. Let sit for 10 minutes to soften and mellow.

3. Assemble the salad
In a large bowl, combine tomatoes, peaches, and marinated shallots (with vinegar). Add croutons, torn basil, 1 tbsp olive oil, and black pepper. Gently toss until mixed.

4. Plate + finish
Transfer salad to a platter or shallow bowl. Tear burrata over the top (or place 1 mini burrata per serving). Drizzle with more olive oil and finish with flaky salt, basil, and optional balsamic glaze or hot honey.

Tip: Let the salad sit for 5–10 minutes before serving to allow the bread to soak up all the delicious juices.