Ingredients

• 8 ounce burrata cheese
• 12 ounce roasted red peppers, drained
• 14 ounce artichoke hearts, drained
• 0.75 cup mixed olives, pitted
• 1 cup cherry tomatoes, halved
• 0.5 red onion, thinly sliced
• 3 cup focaccia bread, cut into 1-inch cubes
• 3 tablespoon extra-virgin olive oil
• 2 tablespoon red wine vinegar
• 1 tablespoon fresh basil, chopped
• 1 teaspoon dried oregano
• 0.5 teaspoon Dijon mustard
• 2 garlic, minced
• 0.25 teaspoon sea salt
• 0.25 teaspoon black pepper
• 2 tablespoon fresh basil leaves

Steps

1. Mince 2 cloves garlic and add to a small jar with 3 tablespoons extra-virgin olive oil, 2 tablespoons red wine vinegar, 1 tablespoon chopped fresh basil, 1 teaspoon dried oregano, 1/2 teaspoon Dijon mustard, 1/4 teaspoon sea salt, and 1/4 teaspoon black pepper.
2. Seal the jar and shake vigorously for 30 seconds until the vinaigrette is well emulsified. Set aside.
3. Drain the jarred roasted red peppers and cut them into bite-sized strips. Drain the canned artichoke hearts.
4. Pit the mixed olives if not already done, then halve the cherry tomatoes and thinly slice the red onion.
5. Cut the focaccia bread into 1-inch cubes and place them in a large bowl.
6. Add the roasted red peppers, artichoke hearts, olives, cherry tomatoes, and red onion slices to the bowl with the bread cubes.
7. Pour the prepared vinaigrette over the salad ingredients and toss gently but thoroughly for about 1 minute until all components are evenly coated.
8. Divide the dressed salad among 4 serving plates or shallow bowls, arranging the components evenly.
9. Tear the burrata cheese by hand into irregular chunks and place in the center of each plate, distributing equally.
10. Tear 2 tablespoons of fresh basil leaves and scatter them over the top of each salad as garnish.
11. Serve immediately while the bread is still crisp and the burrata is cool and creamy.