Felly'S Favorite Panzanella With Burrata

• Salad
• 5 thick slices of stale baguette, cubed
• 2 tablespoons olive oil
• 1 garlic clove, crushed
• 1/2 small red onion, sliced very thin
• 1.5 pounds best quality tomatoes, a variety is good. I usually use a mix of roma, heirloom, and grape, chopped into large chunks
• 2 cucumbers, peeled, sliced in half lengthwise, seeds scooped out with spoon, and sliced into half moons
• 1 large handful of herbs, mix of basil, parsley, chives, mint, and tarragon or whatever you have handy, chopped
• salt
• 1 ball burrata
• Dressing
• 1 tablespoon whole grain dijon
• 1 tablespoon capers, rough chop
• 1 clove garlic, minced
• 1/4 cup champagne vinegar
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 2 big pinches of salt
• 1 big pinch pepper

1. Heat the olive oil over medium low heat with the crushed garlic clove and add the bread cubes. Sprinkle with a little salt and saute until golden. You want them nice and toasty and golden and very hard. Once done, scrap into a large bowl and discard the garlic.
2. Add the red onions, tomato, cucumbers, and herbs.
3. Add the dressing (recipe below), starting with 1/4 cup. Toss. Add more dressing by the tablespoon until adequately dressed. I usually only need to add one or more spoonfuls after the 1/4 cup. Season to taste with salt.
4. Let the salad sit for 10 minutes to allow the bread cubes to drink up the dressing and so the flavors have a chance to meld.
5. Plate each salad. Gently tear or cut the burrata into large chunks and top each salad with a few chunks.
6. Grab a seat on your patio and dig in!
7. Place all the ingredients in a jar and shake vigorously.

salad, baguette, olive oil, garlic, red onion, tomatoes, cucumbers, handful of herbs, salt, burrata, dressing, whole grain dijon, capers, clove garlic, champagne vinegar, red wine vinegar, olive oil, salt, pepper

Taken from food52.com/recipes/5030-felly-s-favorite-panzanella-with-burrata (may not work)