Burrata, Japanese Tomatoes, Panzanella, Wild Arugula

Ingredients

• 1 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 3 sprigs thyme
• 1 large clove garlic, smashed
• 3 slices rustic sourdough bread, torn into tiny pieces
• Sea salt and cracked black pepper to taste
• 2 tablespoons white balsamic vinegar or red wine vinegar
• 2 pints mini Japanese heirloom tomatoes, blanched and shocked, then peeled
• + 7 more ingredients
• • ¼ hothouse cucumber, split lengthwise, seeded and very thinly sliced (on a mandoline if possible)
  • ½ small red onion, thinly julienned
  • 3 sprigs flat-leaf parsley, leaves only
  • 1 sprig basil, leaves only
  • 4 medium-ripe Japanese beefsteak/heirloom tomatoes, thinly sliced in rounds and kept together
  • 1 (16-ounce) tub fresh burrata cheese
  • 1 large bunch (about 6 ounces) wild or baby arugula

1. Begin by preparing the olive-oil-fried croutons. Heat a heavy-bottomed sauté pan over medium-high heat. Add 1 cup of the olive oil, the thyme, and garlic. Once the oil has been seasoned for approximately 1 minute, remove the herbs. Add the torn bread, and gently fry while stirring occasionally...

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