Tomato Bread Salad with Burrata

from the San Francisco Chronicle, August 1, 2007 (Janet Fletcher)

adapted by Sue Gilbert

serves 8

1/3 pound plain or herbed focaccia, cut in 3/4-inch cubes

1 tablespoon plus 1 teaspoon extra virgin olive oil plus more for garnish

1 1/2 pounds ripe tomatoes cut into 3/4-inch dice

1/2 pound English cucumber, peeled, quartered lengthwise and then sliced in

1/2-inch pieces

1/2 onion, very thinly sliced

16 Kalamata olives, pitted and halved

2 tablespoons capers, rinsed and chopped

12 to 16 basil leaves

3 tablespoons extra virgin olive oil

1 tablespoon plus 1 teaspoon red wine vinegar

1 large clove garlic, finely minced

Kosher or sea salt and pepper

3/4 pound burrata (or fresh whole milk mozzarella), cut into 8 wedges

Preheat oven to 400 degrees.

In a bowl, toss the focaccia cubes with the olive oil. Spread on a baking sheet and bake until the bread is lightly toasted, about 10 minutes. Set aside to cool.

To make the dressing, whisk together the olive oil, red wine vinegar, garlic, salt and pepper to taste.

In a large bowl, combine the tomatoes, cucumber, onion, olives and capers. Just before serving, tear the basil leaves into small pieces and add to bowl along with focaccia cubes. Then pour dressing over salad and toss gently but well. Taste and adjust seasonings.

Divide the salad among 8 salad plates. Make a small well in the center of each salad and put the burrata in the well. Drizzle some olive oil over the burrata. Sprinkle with coarse salt and freshly ground pepper. Serve immediately.

This salad gets raves when great tomatoes are in season.