Cherry & Peach Panzanella Salad with Crispy Prosciutto & Burrata

1 Preheat your oven to 350°F.
2 Add the roma tomatoes and cherry tomatoes to a bowl and season generously with salt. Let them sit for 13–15 minutes to release their juices.
3 Meanwhile, add the torn baguette pieces and prosciutto to the same 9x13 baking sheet. Bake for 10–12 minutes, tossing the bread halfway through, until the baguette is golden and crisp and the prosciutto is crispy. Let cool slightly, then break the prosciutto into pieces.
4 Make the dressing by whisking together the olive oil, dijon mustard, red wine vinegar, grated garlic, a few spoonfuls of the tomato juices, salt, honey and pepper until smooth.
5 Arrange the peaches, cherries, salted tomatoes, cucumbers, and red onion on a large serving platter or bowl. Add the toasted bread, crispy prosciutto, torn burrata, and fresh basil.
6 Drizzle generously with the dressing, olive oil and finish with extra salt, pepper, and basil before serving.