Tuscan Summer Stone Fruit, Tomato, and Burrata Panzanella Salad

1. Preheat the oven to 425 degrees F. 2. On a baking sheet, combine the bread, 2 tablespoons olive oil, and a pinch of salt. Transfer to the oven and bake for 8-10 minutes or until the bread is toasted. 3. To make the vinaigrette. In a mason jar, combine the remaining 4 tablespoons olive oil, the red wine vinegar, lemon juice, basil, oregano, and a pinch of crushed red pepper flakes. Season to taste with salt and pepper.4. In a large salad bowl, combine the toasted bread, peaches, tomatoes, cherries, and pine nuts. Add the vinaigrette and toss well to combine. Let sit 5-10 minutes or cover and chill for up to overnight. 5. Break the burrata over the salad, drizzle lightly with olive and season with salt. Top with fresh basil. Enjoy!