This Burrata Salad Recipe is made with homemade croutons, homemade balsamic vinaigrette dressing tomatoes and spring mix. It's a simple yet elegant salad that serves a crowd!
Cut French bread into ½ to 1“ cubes (about half a loaf of French bread), or tear it into bite-size pieces for a more rustic look.
Drizzle with olive oil, stir to combine.
Sprinkle half the garlic salt on the bread, stir. Sprinkle the rest and stir.
Sprinkle half the garlic powder on the bread, stir. Sprinkle the rest. Stir until evenly distributed.
Spread the seasoned bread cubes in one layer on a greased baking sheet.
Bake 10 minutes, stirring once halfway through.
Set aside to cool.
Make the Dressing:
Put all the ingredients in a small bowl and whisk to combine. Set aside but do not chill.
Assemble
Place spring mix in a serving bowl.
Arrange tomatoes and burrata cheese on top of the spring mix.
Add croutons and avocado.
Sprinkle sea salt and fresh black pepper on top of each burrata cheese round.
Drizzle with your desired amount of dressing, or serve dressing on the side.
Serve immediately.
Video
Notes
Store
Leftovers keep relatively well for a day or two, especially if you choose not to dress the salad all at once (let people individually dress their own portions).
Ingredient notes
You can use any vegetables you want on this salad - I love adding avocado, fresh corn off the cobb in the summer, etc. You can also use store bough croutons and dressing to make it even easier.