Heirloom Tomato and Stone Fruit Salad with Croutons Recipe | Saveur

Ingredients

• ¼ cup extra-virgin olive oil
• 1 tsp. kosher salt
• ½ tsp. freshly ground black pepper
• 2 medium garlic cloves, finely chopped (2 tsp.)
• 8 oz. day-old sourdough bread, torn into 1-in. pieces
• 2 Tbsp. red wine vinegar, plus more as needed
• 1 medium garlic clove, finely chopped (1 tsp.)
• 1 medium shallot, finely chopped (¼ cup)
• Kosher salt and freshly ground black pepper
• ½ cup extra-virgin olive oil
• 1 cup basil leaves, torn into small pieces
• 1 cup mixed heirloom cherry tomatoes, halved
• 1 lb. mixed medium-to-large heirloom tomatoes, cored and cut into ½-in. wedges
• 1 lb. mixed stone fruits (peaches, nectarines, apricots, or plums), pitted and cut into ½-in. wedges