Salsa Verde Tomato Salad with Spicy Breadcrumbs, Radishes, and Burrata!

Preheat oven to 400 F (200 C). Add cubed bread to a medium bowl, and toss with 1 1/2 tbsp olive oil, paprika, and red pepper. Spread on a baking sheet, and bake for 8-10 minutes or until nice and crispy. Keep an eye on them so they don't burn — you may want to flip them halfway. Prepare the salsa verde by adding the diced shallot, chopped parsley, chopped capers, juice from one lemon, and 1/3 cup olive oil to a small bowl, and mixing together until smooth. Season with salt. Prepare the salad by plating the tomato slices first, and topping with the thinly sliced radishes, crispy breadcrumbs, burrata (tear it up/spoon it over the veggies), and as much salsa verde as desired (about half). Finish off with a little more salt and black pepper!