It’s hot… Summer is in full swing here in Utah and the temperatures vary anywhere from the low 90s to 104. UGH. When it’s this hot food just doesn’t sound as good as it does in oh say December when I all want to do is stuff my face… that’s called balance, right? Strawberry Burrata Salad with Torn Croutons will be getting me through these next few months!
Hello Strawberry Season
Well folks strawberry season is upon us. I have never appreciated strawberries as much as I do this year. So far I strawberries appeared in simple syrups, roasted over ice cream, and now in my current obsession…this salad. Eating seasonally is a beautiful way to enjoy your food. First off the ingredient/ produce is in it’s prime you really get to enjoy it in its flavor-FULL glory. Eating what’s in season locally also means you can get your strawberries from a few miles away instead of a completely different country, which is better for the planet, your community, and your meal!
The Best Bread for Hand Torn Croutons
Really any loaf of bread will work for these I mean… I haven’t met a loaf of bread I didn’t like! If I am planning ahead I enjoy using sourdough to give your croutons depth. Why eat something subpar when you could eat something utterly delicious?
I recommend the following bread, and day old is preferable.
- Country White
How to Tear Croutons
This is quite simple and I really do mean tear your croutons. Using my hands I tear various sizes of bread the wider range of sizes the better. The small crumbs will add a crunchy texture and the bigger ones will be a little softer with a nice crunchy outside. You could use a knife and cut perfect squares but I prefer the rustic homemade look for torn croutons
Let’s make Strawberry Burrata Salad with Torn Croutons
For this recipe, I will only give you specific measurements and instructions for the croutons and dressing. For the salad makings, you should enjoy your own ratios. I HIGHLY recommend, no, I insist- turning on some music and setting your table. You deserve a beautiful atmosphere while you eat.
If you are a salad lover like me you might also enjoy my Basil Ranch Dressing.Print
Strawberry Burrata Salad with Torn Croutons
Soak up every ounce of Strawberry Season with this salad. This is the perfect salad to hunt for ingredients at your local farmer’s market! Fresh lettuce, summer-fresh strawberries, snap peas, and freshly-baked bread.
- Prep Time: 15 minutes
- Cook Time: 8
- Total Time: 23 minutes
- Category: Salad
- Cuisine: American
- Diet: Vegetarian
Hand Torn Croutons
- 1/2 Loaf of sourdough bread
- 1/4 cup extra virgin olive oil
- salt to taste – use more than you think I use about 2 teaspoons.
- Quartered Strawberries
- Snap Peas
- Burrata Cheese
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- salt to taste
- Croutons: Preheat your oven to 375. Line a baking sheet with parchment paper. Turn on some music and start tearing up that loaf of bread! You want a variety of sizes when it comes to tearing. The small crumbs will add a crunchy texture and the bigger ones will be a little softer with a nice crunchy outside. Toss in olive oil, sprinkle with salt… and then add a pinch more for good luck. Bake for 5-8 minutes. Keep an eye on them, they can be golden one minute and burnt the next!
- Assemble: I like to strategically set this beautiful salad up. Strawberries are scattered over the bed of arugula. I open up the snap peas to show off their beautiful peas and snap a few in half for various sizes. Burrata cheese is placed in the center and sprinkled with croutons.
- Dressing: In a jar simply shake up your olive oil, red wine vinegar, and salt. Add dressing a few minutes before enjoying to let the strawberries soak up the vinegar. This will make their flavor pop!
- I enjoy adding micro greens to this for another boost of nutrition.
- Sourdough bread is best for this specific recipe
- Maldon Sea Salt is my absolute favorite salt for seasoning croutons. You get a nice pop of flavor!
Keywords: Strawberry Burrata Salad, summer salad, strawberry salad, burrata salad