Could there possibly be a better combination of ingredients this time of year? The crunch of bread crumbs, the creaminess of the burrata, the sweet punch of fresh produce…and a pour of Morgan Winery’s buttery Chardonnay to pair? I’ll wait.
1 large yellow heirloom tomato, sliced
3-4 peaches, sliced
1 pint golden cherry tomatoes, halved
5 leaves of fresh basil, sliced into ribbons
1/2 cup panko bread crumbs
1 tablespoon butter
1 cup baguette cubes (about 1/4 loaf)
Fresh burrata
Olive oil
Flaky sea salt
Pepper
In a medium saucepan, melt butter over medium heat. Add panko and stir until golden, about 3-4 minutes. Transfer toasted breadcrumbs to a small bowl and baguette pieces to saucepan, toasting until golden.
To assemble salad: Toss tomatoes and peaches in a large bowl with sea salt, basil, and olive oil. Add bread crumbs and baguette pieces. Top with burrata, more olive oil, sea salt, and pepper.
Optional: Add juice and zest of one lemon!
