Tomato bread salad with burrata — Janet Fletcher

Tomato Bread Salad with BurrataServes 6

Acme Bread Company’s herb slab is a good choice for this recipe. Look for burrata at Cowgirl Creamery in San Francisco’s Ferry Building Marketplace and the Cheese Board in Berkeley, the Pasta Shop in Berkeley and Oakland, and A.G. Ferrari stores throughout the Bay Area.

1/2 pound plain or herbed focaccia, such as Acme’s herb slab, in 3/4-inch cubes

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

11/2 pounds ripe tomatoes, in 3/4-inch dice

1/2 pound cucumber, peeled, quartered lengthwise, then sliced in 1/2-inch pieces

1/2 small onion, very thinly sliced

16 kalamata olives, pitted and halved

2 tablespoons capers, rinsed and chopped

8 to 10 fresh basil leaves

The dressing

3 tablespoons extra virgin olive oil

1 tablespoon + 1 teaspoon red wine vinegar

1 large clove garlic, finely minced

Kosher or sea salt

3/4 pound burrata or fresh whole-milk mozzarella, cut in 6 wedges

Coarse salt

Freshly ground black pepper

Instructions: Preheat the oven to 400°. 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.

In a large bowl, combine the tomatoes, cucumber, onion, olives and capers. Tear the basil leaves into small pieces and add to the bowl along with the focaccia.

In a small bowl, whisk together the olive oil, red wine vinegar, garlic and salt. Pour the dressing over the salad and toss gently but well. Taste and adjust the seasoning.

Divide the salad among 6 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 black pepper. Serve immediately.