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Arrange a rack in the middle of the oven and heat the oven to 450ºF.
Meanwhile, tear 8 ounces crusty bread into 1-inch sized pieces.
Place the bread on a rimmed baking sheet, drizzle with 2 tablespoons of the olive oil, and toss to coat.
Arrange the bread into a single layer.
Bake until the bread is toasted and golden brown, about 10 minutes.
Meanwhile, mince 1 garlic clove.
Place in a small bowl and add the juice from ½ medium lemon (about 2 tablespoons).
Add the remaining ¼ cup olive oil, 2 tablespoons red wine vinegar, ¼ teaspoon kosher salt, ¼ teaspoon black pepper.
Whisk until combined.
Prepare the following, adding each to a large bowl as you complete it: Halve and pit 3 medium peaches, nectarines, or plums, then cut into ½-inch wedges (about 2 cups).
Pit and halve 2 cups fresh cherries.
Halve 1 pint cherry tomatoes.
Pick the leaves from ½ small bunch fresh basil until you have ½ cup, then coarsely chop.
Add the bread to the bowl.
Whisk the dressing again and drizzle over the salad and toss until evenly coated.
Transfer to a serving bowl or platter.
Coarsely chop or tear 8 ounces burrata cheese and dollop on top of the salad.
Garnish with more fresh basil leaves and black pepper.