Tomato burrata salad

3 medium heirloom tomatoes
1 cup cherry tomatoes
30 fresh basil leaves
6 oz burrata cheese
1/4 tsp ground black pepper
1/2 tsp sea salt or add more to taste
1/4 cup extra virgin olive oil

2 Tbsp balsamic vinegar

1/4 loaf of bread cut into 3/4-inch cubes

1/4 cup olive oil

2 teaspoons Italian seasoning

1 teaspoon garlic powder

3/4 teaspoon fine sea salt

1/2 teaspoon black pepper

Slice heirloom tomatoes into ⅓-inch thick slices. Place them on a serving dish.
Cut cherry tomatoes into halves. Place them on tomato slices.
Chop basil into small pieces and sprinkle over the tomatoes.
Cut or tear burrata cheese into bite-sized pieces. Place it on top of the ingredients.
Season everything with salt and pepper and drizzle with oil and balsamic vinegar. Serve right away.

Dice the bread - choose whatever size of cubes you prefer, either cut with a knife or torn into small chunks by hand. It’s just important that the croutons be uniformly sized so that they cook evenly.

Toss with oil and seasoning in a large bowl, drizzle the bread evenly with the oil and seasonings. Then toss until evenly combined.

Turn the croutons out onto a parchment-covered baking sheet, and spread out in a single layer.

Flip the croutons once halfway through baking. Then baking until they croutons reach your desired level of crispiness. (If they start to get too brown, lower the heat and let them bake lower and slower.)

Serve immediately. Or let the croutons cool until they reach room temperature, then store in a sealed container for up to 2 weeks.