Tomato and Burrata Salad with Pangrattato and Basil | America's Test Kitchen

Ingredients

• 1 1/2 pounds ripe tomatoes , cored and cut into 1-inch pieces
• 8 ounces ripe cherry tomatoes , halved
• Salt and pepper
• 3 ounces rustic Italian bread , cut into 1-inch pieces (1 cup)
• 6 tablespoons extra-virgin olive oil
• 1 garlic clove , minced
• 1 shallot , halved and sliced thin
• 1 1/2 tablespoons white balsamic vinegar
• 1/2 cup chopped fresh basil
• 8 ounces burrata cheese , room temperature