Ingredients
For the croutons
- 3 cups bakery-style bread cubed (like a crusty baguette)
- 1/4 cup olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp garlic powder
For the dressing
- 1/2 cup olive oil
- 1 lemon Juice and zest
- 2 cloves garlic grated
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tbsp Dijon mustard
- 2 tbsp fresh parsley chopped
For the salad
- 2 cups cherry tomatoes halved
- 1/2 cucumber quartered
- 1/2 red onion thinly sliced
- 1 cup sweet snacking bell peppers sliced
- 2 nectarines diced large
- 1-2 balls burrata cheese
Method
- Make the croutons: Preheat your oven to 400°F. In a large bowl, toss the cubed bread with olive oil, salt, pepper, and garlic powder until evenly coated. Spread onto a baking sheet and bake for about 10 minutes or until golden and crisp.
- In a small bowl, combine olive oil, lemon juice and zest, grated garlic, salt, pepper, parsley and Dijon mustard. Whisk until fully emulsified. Taste and adjust seasoning as needed.
- In a large serving bowl, add the cherry tomatoes, cucumber, red onion, bell peppers, nectarines, and toasted croutons. Pour the dressing over everything and gently toss until combined.
- Tear the burrata into pieces and scatter over the top of the salad. Finish with a little more salt and fresh cracked pepper, if desired. Serve immediately.