Summer Tomato Balsamic Panzanella

1hr · 6 servings For the vinaigrette 2 tablespoons balsamic vinegar 1/3 cup olive oil 1/2 teaspoon kosher salt 1 tablespoon maple syrup 1/2 lemon juiced 1/4 cup fresh tomato juice from the salted tomatoes black pepper For the Salad 1/2 loaf sourdough bread, cubed 1 pint cherry tomatoes, halved 2 tomatoes - heirloom or 4 Campari if possible, diced 4 Persian cucumbers, cut into slices 8 ounces burrata 4 peaches or nectarines, diced 1/2 bunch basil, finely chopped kosher salt 3 tablespoons olive oil black pepper