Tomato & Peach Panzanella Salad | America's Heartland

Ingredients

• 3 cups bread, sliced into 1” cubes
• 2 peaches, cut into ½” slices
• 4 heirloom tomatoes, quartered or sliced into large wedges
• 1 tbsp chopped basil
• 1 tbsp chopped mint
• 1 tsp chopped chives
• 4 oz fresh baby arugula
• 2 oz balls burrata (about 4 oz)
• Crispy shallot
• 2 lemons, juiced
• ¼ cup sherry vinegar
• 1 ½ tbsp balsamic vinegar
• 1 honey
• Salt & Pepper
• Shallot oil, reserved from making fried shallots
• 1 cup extra virgin olive oil
• 3 large shallots