Dig into the quintessential summer salad, filled with toasty bread and juicy tomatoes. Big hunks of creamy burrata and a drizzle of buttery olive oil put it over the top.
Allergen Note: Contains milk, wheat.
Preheat the oven to 425°F. Pile the bread on a rimmed baking sheet, drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Toast until golden, stirring once or twice to get an even color, about 15 minutes.
Meanwhile, drain the burrata and cut or tear it into pieces. Set aside and let it come to room temperature.
Rinse the cherry tomatoes, remove the tops, and cut them in half, depending on size. Rinse the heirloom tomatoes, remove the tops, cut out the white cores, and slice the tomatoes into wedges. Take 2 cloves garlic and smash them to release their oils, removing and discarding the peels. Pick a couple of handfuls of basil leaves, toss the stems, and tear the leaves.
In a bowl, combine the cherry tomatoes, heirloom tomatoes, and garlic. Add the toasted bread, drizzle with the vinaigrette, and turn to combine. Fold in the torn basil leaves last.
Mound the panzanella on plates and top with the burrata. Drizzle lightly with olive oil, season with salt and pepper, and serve (careful to avoid the garlic cloves!).