Heirloom Tomato Salad with Burrata, Torn Croutons, and Opal Basil

• 1/3 pound country white bread
• 1/2 cup extra-virgin olive oil
• 1 tablespoon oregano leaves
• 1/2 clove garlic
• 1 1/2 tablespoons red wine vinegar
• 1 tablespoon balsamic vinegar
• 1/2 pint cherry tomatoes
• 3 pounds heirloom tomatoes, assorted sizes, shapes, and colors
• 1 teaspoon fleur de sel
• 2 tablespoons sliced opal basil
• 2 tablespoons sliced green basil
• 1 pound burrata cheese
• 1/2 cup thinly sliced shallots
• 1/4 cup flat-leaf parsley leaves
• Kosher salt and freshly ground black pepper

1. Preheat the oven to 375F.
2. Cut the crust off the bread and tear the remaining loaf into rustic 1-inch pieces.
3. Using your hands, toss the pieces with 2 tablespoons olive oil, squeezing the bread gently to help it absorb the oil.
4. Toast on a baking sheet 12 to 15 minutes, stirring a few times, until the croutons are golden brown and crispy on the outside but still a little soft and tender inside.
5. Using a mortar and pestle, pound the oregano, garlic, and a heaping 1/4 teaspoon salt to a paste.
6. Transfer to a bowl and stir in the vinegars.
7. Whisk in the remaining 6 tablespoons olive oil and taste for balance and seasoning.
8. Stem the cherry tomatoes and cut them in half.
9. Core the heirloom tomatoes.
10. Cut half of them into wedges and set them aside.
11. Then one by one, hold the remaining tomatoes on their sides and cut them into 1/4-inch-thick slices.
12. Season the slices with the fleur de sel and some pepper.
13. Place the slices overlapping on a large platter, spoon a little of the vinaigrette over them, and scatter a little basil on top.
14. Cut the burrata into twelve slices, and tuck them in and around the slabs of tomato.
15. Toss the heirloom wedges and cherry tomatoes gently in a large bowl with the sliced shallots, 1/2 teaspoon kosher salt, a pinch of pepper, and 3 tablespoons of the vinaigrette.
16. Taste for seasoning, adding more vinaigrette if you like.
17. Gently toss in the croutons.
18. Arrange the salad on the platter, piling it up in the center, allowing the slices of tomato and cheese to peek through.
19. Scatter the parsley and remaining basil over the top of the salad.

country white bread, extravirgin olive oil, oregano, clove garlic, red wine vinegar, balsamic vinegar, tomatoes, heirloom tomatoes, opal basil, green basil, burrata cheese, shallots, flatleaf parsley leaves, kosher salt

Taken from www.epicurious.com/recipes/food/views/heirloom-tomato-salad-with-burrata-torn-croutons-and-opal-basil-390889 (may not work)