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