Sweet & Summery Peach Panzanella Salad Recipe — Eat This Not That

Ingredients

• 1/3 cup olive oil
• 1/4 cup red wine vinegar
• 2 garlic cloves, minced
• 1 tsp dijon mustard
• 1/2 tsp kosher salt
• Cracked black pepper
• 3 tbsp extra virgin olive oil
• 1 small baguette, ciabatta, or Sperlonga loaf, cut into 1-inch pieces (about 8-10 cups)
• 2 medium heirloom or Roma tomatoes, cut into 1-inch cubes
• 2 Persian cucumber, half into ½ inch pieces
• 1/2 small red onion, thinly sliced
• 2 medium peaches, sliced
• 1 cup fresh basil leaves, thinly sliced and loosely packed + whole leaves for topping
• 4 ounce (1 ball) fresh burrata, torn