The classic Tuscan bread salad elevated with fresh burrata at its centre. Ripe tomatoes, stale sourdough, basil, and aged balsamic make everything else unnecessary.
Tear bread into rough chunks. Toast at 180°C for 10 minutes until dry and light golden. Or use truly day-old stale bread. The bread must be dry to absorb tomato juices.
Chop large tomatoes into wedges. Season with salt and let drain in colander 15 minutes. Reserve the tomato water — it goes into the dressing.
Toss warm bread with tomato water, olive oil, and vinegar. Let stand 20 minutes. The bread should soften but retain some chew.
Arrange tomatoes, bread, onion, capers, and basil on platter. Create space in centre and place burrata. Tear open at the table. Drizzle balsamic.