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Toast the torn bread in a pan with a drizzle of olive oil, shredded Parmesan, and lemon zest until golden and crispy on the outside but still soft inside. Let it cool.
Add halved cherry tomatoes to a strainer, sprinkle with plenty of salt, and let them sit for 20 minutes to release their juices.
Using the tomato water as a base, whisk together shallots, dried oregano, red wine vinegar, honey, and lemon juice. Gradually add olive oil to emulsify.
Combine the salted tomatoes, sliced peaches, toasted bread, and fresh basil leaves in the dressing and mix gently to coat.
Top the salad with fresh burrata and serve immediately.
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Use day-old bread for the best texture—it crisps up beautifully while staying soft inside.
If you don’t have burrata, fresh mozzarella is a great substitute.
Let the tomatoes sit with salt for at least 20 minutes to extract their juices for the dressing.
Can I use a different type of bread?
Yes, sourdough or ciabatta work best, but any crusty bread will do.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 1 day. The bread may lose its crispness.
Can I make this salad ahead of time?
You can prepare the components ahead, but assemble the salad just before serving to keep the bread crispy.
What can I use instead of burrata?
Fresh mozzarella or even feta cheese can be used as a substitute for burrata.
Is this salad gluten-free?
No, but you can use gluten-free bread to make it suitable for gluten-free diets.
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