Spring Panzanella with Cherry Tomatoes and Burrata

Preheat oven to 400°F. Toss sourdough chunks with 2 tbsp olive oil, the crushed garlic clove, salt, and black pepper. Spread on a baking sheet and toast 12–15 minutes until golden and crunchy.

Heat 1 tbsp olive oil in a skillet over high heat. Add cherry tomatoes and cook without stirring for 2–3 minutes until blistered. Season with salt. Remove from heat.

Whisk together 2 tbsp olive oil, red wine vinegar, minced garlic, and capers in a large bowl. Season generously with salt and black pepper.

Add toasted sourdough to the dressing and toss well. Let sit for 5 minutes so the bread absorbs some of the vinaigrette without becoming soggy.

Fold in blistered tomatoes and half the basil. Transfer to a platter. Tear burrata over the top and scatter remaining basil leaves. Drizzle with any remaining dressing and serve immediately.