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1
Preheat the oven to 375F.
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2
Cut the crust off the bread and tear the remaining loaf into rustic 1-inch pieces.
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3
Using your hands, toss the pieces with 2 tablespoons olive oil, squeezing the bread gently to help it absorb the oil.
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4
Toast on a baking sheet 12 to 15 minutes, stirring a few times, until the croutons are golden brown and crispy on the outside but still a little soft and tender inside.
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5
Using a mortar and pestle, pound the oregano, garlic, and a heaping 1/4 teaspoon salt to a paste.
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6
Transfer to a bowl and stir in the vinegars.
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7
Whisk in the remaining 6 tablespoons olive oil and taste for balance and seasoning.
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8
Stem the cherry tomatoes and cut them in half.
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9
Core the heirloom tomatoes.
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10
Cut half of them into wedges and set them aside.
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11
Then one by one, hold the remaining tomatoes on their sides and cut them into 1/4-inch-thick slices.
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12
Season the slices with the fleur de sel and some pepper.
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13
Place the slices overlapping on a large platter, spoon a little of the vinaigrette over them, and scatter a little basil on top.
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14
Cut the burrata into twelve slices, and tuck them in and around the slabs of tomato.
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15
Toss the heirloom wedges and cherry tomatoes gently in a large bowl with the sliced shallots, 1/2 teaspoon kosher salt, a pinch of pepper, and 3 tablespoons of the vinaigrette.
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16
Taste for seasoning, adding more vinaigrette if you like.
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17
Gently toss in the croutons.
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18
Arrange the salad on the platter, piling it up in the center, allowing the slices of tomato and cheese to peek through.
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19
Scatter the parsley and remaining basil over the top of the salad.
