3 ½ounces(100g) burrataor mozzarella di bufala or mini mozzarella balls
basil leaves
for the vinaigrette:
2tablespoonsolive oil
1tablespoonred wine vinegar
2teaspoonslemon juice
1small shallotfinely chopped
1/4teaspoonDijon mustard
1/4teaspoonhoney
salt and pepperto taste
Instructions
Make the croutons: Preheat the oven to 400°F (200°C). In a large bowl, combine olive oil, grated parmesan, garlic powder, and Italian seasoning. Cut the bread into large cubes and add to the bowl. Season well with salt and pepper. Toss the bread until coated on all sides. Bake for 12-15 minutes or until golden brown. At the end of the baking time, keep an eye on the bread to make sure it doesn't get too brown. The more stale the bread is, the quicker it will be ready.
Make the vinaigrette: finely chop the shallot, add all the ingredients into a medium jar, season with salt and pepper, close the lid and shake intensely until all the ingredients are well-combined.
Assemble the salad: Cut the tomatoes and peaches into wedges and arrange them on a large plate. Add baked bread, basil leaves, and torn into smaller pieces burrata. Pour over the dressing. Season everything lightly with salt and pepper.
Enjoy!
Notes
Calories = 1 serving (1/2 of the recipe). This is only an estimate!