Stone Fruit Panzanella with Basil and Burrata

Step 1

Arrange a rack in the middle of the oven and heat the oven to 450ºF. Meanwhile, tear 8 ounces crusty bread into 1-inch sized pieces. Place the bread on a rimmed baking sheet, drizzle with 2 tablespoons of the olive oil, and toss to coat. Arrange the bread into a single layer.

Step 2

Bake until the bread is toasted and golden brown, about 10 minutes. Meanwhile, mince 1 garlic clove. Place in a small bowl and add the juice from 1/2 medium lemon (about 2 tablespoons). Add the remaining 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper. Whisk until combined.

Step 3

Prepare the following, adding each to a large bowl as you complete it: Halve and pit 3 medium peaches, nectarines, or plums, then cut into 1/2-inch wedges (about 2 cups). Pit and halve 2 cups fresh cherries. Halve 1 pint cherry tomatoes. Pick the leaves from 1/2 small bunch fresh basil until you have 1/2 cup, then coarsely chop.

Step 4

Add the bread to the bowl. Whisk the dressing again and drizzle over the salad and toss until evenly coated. Transfer to a serving bowl or platter. Coarsely chop or tear 8 ounces burrata cheese and dollop on top of the salad. Garnish with more fresh basil leaves and black pepper.