tomato and peach panzanella with burrata and pesto - Tiny Red Kitchen

Ingredients

• 4 thick slices crusty bread (torn into bite sized pieces)
• 2 tablespoons olive oil
• Coarse sea salt
• 2 ripe heirloom tomatoes (chopped)
• 1 pint cherry tomatoes (halved)
• 4 peaches (pitted and sliced)
• 1/2 small red onion (thinly sliced)
• 1/2 cucumber (thinly sliced)
• 4 tablespoons olive oil
• 3 tablespoons red wine vinegar
• 3 ounces burrata
• 2 bunches fresh basil leaves
• 2 cloves garlic
• Zest of 1 lemon
• 1/4 cup pine nuts (pumpkin seeds, or walnuts)
• 1/4 cup olive oil
• Fresh ground pepper