Tomato & Peach Panzanella with Burrata

     It is again, thankfully, that time of year when I wake up in the morning and ask... what will I do with all of my tomatoes today?  It's a dilemma I embrace.  And yesterday, I did nothing but tackle the produce that fills bowls, colanders, and baskets throughout my kitchen.  I started off with ratatouille (that is now aging in my fridge, waiting for another day), and finished with this panzanella salad of heirloom tomatoes, Colorado peaches, olive oil-soaked croutons, and the beloved fresh Burrata.  It was a dinner last night that started off with Campari cocktails on the patio. 
     Two of us devoured a recipe meant to serve four.  And both of us were sadly looking at the empty bowl, wishing there had been more.   I purchased another bag of peaches yesterday, and have a feeling I'll be making this salad again before week's end.  Ripe garden tomatoes, fresh peaches and creamy, rich Burrata... what could be better? 
Unfortunately, these days won't last forever.

+  recipe from Fabian von Hauske and Jeremiah Stone | via The Wall Street Journal

• serves 4 as a first course or 2 as a main course

• 2 cups cubed sourdough, ciabatta or country bread
• 6 tablespoons extra-virgin olive oil, plus more for drizzling
• Kosher salt and freshly ground black pepper
• 1 1/4 pound heirloom tomatoes, cut into 1/2-inch wedges
• 1 large peach or nectarine, cut into 1/2-inch wedges
• 1/4 cup thinly sliced basil
• 1 small shallot, thinly sliced
• 1 teaspoon Sherry vinegar
• 2 balls burrata (about 1 pound total)
1.  Preheat oven to 375˚F.  In a medium bowl, toss the croutons with 4 tablespoons olive oil, salt and pepper.  Spread the croutons (making sure to get every drop of oil) on a baking sheet and bake, tossing halfway through, until golden and crisp on all sides, about 13 minutes.
2.  Meanwhile, in a large bowl, gently toss together the tomatoes, peaches and basil.  Season with salt and set aside for 10 minutes.  Place shallots in a small bowl and cover with ice water.  Allow the shallots to crisp for about 8 minutes; drain shallots, pat dry with a paper towel, and set aside.
3.  Just before serving, toss shallots, croutons, remaining 2 tablespoons olive oil and sherry vinegar with the tomato and peach mixture.  Season with extra salt and let croutons absorb some of the fruits' juices, about 5 minutes.  Divide salad between two plates and place a ball of burrata on each plate (if serving 4, slice balls of burrata in half).  Season burrata cheese with a pinch of salt and drizzle with additional olive oil.  Serve immediately. 

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