Preheat the oven to 425 degrees F. Tear the ciabatta bread into bite sized pieces. Transfer to a baking sheet and drizzle with olive oil. Place the baking sheet into the oven and toast until the bread it crisp. Remove and use on the salad as needed.
To make the Champagne Vinaigrette
Combine everything in a small bowl and whisk to combine. Adjust salt and pepper as needed.
In a large bowl, arrange the fruit, torn croutons and pieces of burrata cheese. Season with salt and pepper and drizzle with the vinaigrette. Top with basil.